Moutarde a la Provençale
Replies: 10 - Last Post: Oct 15, 2013 11:23 AM Last Post By: Kerouac2
Oct 11, 2013 8:16 AM
Moutarde a la ProvençaleI spotted a display at the gourmet grocers. It was this mustard. I didn't pay much attention to the sign in front of it, but was intrigued enough to buy it, particularly by the rather garish orange color.
From the brand name, I was expecting a rather pungent dijon-style mustard, but instead it turned out to have a mellow, but complex flavor. I looked at the label and found that it contains tomato & red pepper. It's not what I expected, but it's also delicious.
I'm not finding much about it in English. One newspaper blog says
Anyone familiar with this style of mustard? Any ideas how to use it?
The plural of anecdote is not data.
Oct 11, 2013 4:23 PM
Oct 11, 2013 6:34 PM
Oct 12, 2013 4:39 AM
Oct 12, 2013 5:50 PM
4Um no, (a) a teaspoon of mustard is an ingredient in classic mayonnaise and (b) mayonnaise with more mustard than that in it is already called Dijonaise.
Oct 13, 2013 12:05 AM
Oct 13, 2013 6:20 AM
Oct 14, 2013 10:41 AM
8I just love the different taste you can get with all different mustard's you can get in your travels in Europe, but i do miss the flavour and the heat kick you get from English mustard.
Oct 15, 2013 4:19 AM
9#8.Agree with you about the "kick" factor in English mustard.Would often use it as a base to build up other flavours and taste for a marinade,sauce or dressing.
However for Chinese style suckling pig or roast duck dip or sauce just making a paste with Colemans mustard powder wth a bit of diluted white vinegar and warm water is the preferred way for local resturants.
Served alongside other small dip sauces of hoisin sauce,sweet/savoury chilli sauce with toasted saseme seeds,soy sauce,finely diced garlic and inch long cut spring onion shoots.
Oct 15, 2013 11:21 AM
10None of the specialty mustards have any bite. I have a jar of "moutard au poivron" that I have not opened yet (a sort of pinkish color), but I know that it will be very mild. I plan to use it as an extra ingredient in dishes with a sauce, because when I want mustard as a condiment, I want real mustard.
Obviously things like this can be lavished on sandwiches, just like moutarde à la provençale but basically they are just glorified mayonnaise.
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