Creamy Mustard 200g MARTIN POURET
Creamy Orléans mustard from Martin-Pouret, master vinegar makers since 1797: Loire Valley seeds ground on a millstone, Orléans vinegar and Guérande salt. Smooth and flecked with seed husks, it suits a vinaigrette, a sauce or grilled meat.
Price per kg |
29,19 € |
Description
Martin-Pouret has made vinegars and mustards in Orléans since 1797, now based in Boigny-sur-Bionne in the Loiret. Its creamy Orléans mustard starts with mustard seeds grown in the Loire Valley, ground on a millstone, then worked with the house Orléans vinegar and Guérande salt. The guild of Orléans vinegar and mustard makers, the maker notes, was recognised by royal decree in 1580. The square 200 g jar shows a bright yellow paste, smooth and creamy, scattered with flecks of brown seed: halfway between a fine mustard and a wholegrain one, with a clean heat.
Its texture makes it easy to work with. It binds a vinaigrette or a mayonnaise without making it too sharp, coats a rabbit or chicken in mustard sauce, and lifts a cream sauce for a trout fillet, two recipes Martin-Pouret suggests on its website. Serve it as it is with a grilled pork chop, a pot-au-feu, a sausage or cooked ham, and spread it on the base of a tomato tart before adding the filling.
Once opened, keep the jar in the fridge so the mustard holds its strength and freshness. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.
Characteristics
- Weight: 0.200 kg
- Ingredients: Water, MUSTARD seeds from the Loire Valley, vinegar, Guérande salt, acid: citric acid, turmeric, natural flavourings, preservative: potassium DISULPHITE, antioxidant: ascorbic acid.
- Allergens: Mustard, sulphites (potassium disulphite).
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Nutritional values:
Energy (kJ): 699
Energy (kcal): 168
Total fat (g): 11.0
Saturated fat (g): 0.7
Total carbohydrates (g): 9.8
Sugars (g): 2.7
Protein (g): 8.1
Salt (g): 3.7 - Legal name: Creamy Orléans mustard
- Best before date: Keep refrigerated after opening to preserve the strength and freshness of the mustard. Best before: see jar.
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