“ Manufacturer: Maille / Type: Condiments „
I guess that few people have a liking for Mustard, regardless of what brand - Not something I eat everyday, but is a great condiment to Cheese, or Snails if you are Gallic!
Some important history:
This Originale has great historical value and sentiment, that Antoine Maille, discovered that the source of vinegar could be used as a preserve and medicinal property to heal open wounds that then led to the invention of Mustard, he spent considerable years from 1720 in the French revolution years to his death in 1765, enjoying the liberal freedom of free commerce, that ordinary commoners as they were labeled back then, were now living in a classless society.
Given that it only took a year for Dijon born-and-bread, Maille, to produce the mustard that premiered in Marseilles in 1720, it had taken a further 250 years for the brand to survive to this day without its brand name ever being exploited or monopolized by any merger competitors.
Why so Originale?
The Original Maille mustard was wholegrain and far more organic-tasting because when the mustard seeds are crushed, two elements, "myronate and myrasin" are released, creating an acid-fiery taste sensation that in fact, underwent radical transformations during the course of a 250 year period with the addition of sugar, salt and other ingredients. However, mustard seeds in France were chewed during meals because they were used as an after-taste, that before 1777, were whole-grain as a Mustard until French inventor Maurice Grey had born a machine that crushed and grinded the seeds and produced a more flavoursome result, that when added to Wine and Vinegar, is even more acrid (pungent).
Maille had coined his invention, though hadn't gone on to develop the mustard paste that was not all that popular until Grey had begun the process of crushing the seeds that produced what is now, the modern Maille Mustard that changes history significantly.
I imagine that if I had have been around in the 18th century, then the Maille Originale would not taste anything like it does now given the research I have just done! - The contemporary ingredients temper the bitterness due to the dextrose and additional flavouring enhancers that have only been present in this mustard brand for less than fifty years and why it is edible and enjoyable as a food paste preserve.
Most French mustards are usually of a dark yellow to light olive brown in colour due to the fact they use various strengths of mustard seed and why if you ever go on continental trips, the catering services always offer more than one variety of this product in little plastic trays.
Ingredients in the Maille Originale:
Spirit Vinegar (47%), Ground mustard seeds, water, white wine (5%) salt, sugar, dextrose, flavouring, acidity regulator: lactic acid, preservative: E224.
Contains Sulphites, mustard. However, no need to be alarmed here as commercially-made wines for example, contain from at least ten to twenty times of that of Sulphite, which is a dioxide that can cause potentially fatal allergic reactions (only) depending on concentration - not should I say, in the mustard that it is only added as a tiny droplet to act as a natural preserve, so any reactions to it, will be extremely minor and according to sensitivity to Sulphite. Most people who don't like mustard will quickly make their mind up rapidly fast as it is one of those foods that you can either palate or not, but overall is not dangerous or damaging to health unless you have a unique and rare condition that is allergic to it.
I much prefer the Wholegrain variety that Maille sells and appears as if it has just come out of an expensive delicatessen even though I have only bought it from Sainsbury's for £1.15, for a 210g jar last year, but has now reduced down to 0.87 so it is no cheaper than the Originale, that both of these mustards are of equal taste quality, though differently textured. I couldn't say that I like mustard overall though, just that it is something different I can use on my Cheese and would rather buy the Maille brand simply because it has so much history and yet contains all the same additives etc as any other mustard.
Maille Dijon mustard is a premium-type brand that's widely available in supermarkets - a 215g bottle currently costs £1.17 at Tesco, for example. Actually, this turns out to be a very reasonable price, especially since it is such a good product - and the 215g the jar is about the size of a small jam jar so it's quite a bit bigger than for example, the dinky little pots that eg. Colman's English mustard is sold in.
It's a strong-flavoured mustard with a salty, slightly sour / vinegary taste, and though it doesn't have the hot harshness of an English mustard, it still has quite a kick - I find it has an eye-watering aroma quite similar to that of Japanese wasabi horseradish paste, that hits you at the back of the mouth and nose if you eat too much at once.
This variety comes as a smooth paste. I was unaware that this once opened, bottles of this mustard should be stored in the fridge. This could explain why I found that (at room temperature), once the bottle was opened, it had some tendency to separate - into firmer mustard ramparts around the side of the jar, with a runnier portion of mustard at the bottom, accumulating in the depression left where mustard has previously been scooped out. Despite my storing the product wrongly, a good stir reintegrated the mustard very well.
Being mustard, this product has a fairly long shelf-life (three months in the fridge) even once opened; having stored mustard long-term in the past, I don't find that much happens to it over time other than it drying out / losing flavour - but we get through so much of this Maille stuff in our household that it never gets the change to get old.
I find this is an excellent product all round - personally I use it most often as a sauce / condiment to accompany food (eg. sausages) and increasingly often, as an addition to sandwiches - it lends new interest to, and is especially good in prawn mayonnaise sandwiches especially, but I have also used it in cooking, where it's just as good.
This is one of my favourite ingredients at the moment, and I wouldn't be without it.
For some reason, I'm one of these masochists that like to make their eyes water every now and then when they have mustard. To this extent, I often have English mustard as a condiment, depending on the meal, yet something about English mustard is just a bit too raw for constant use.
Enter Dijon mustard, with a similar 'kick' to it, but without necessarily the 'pain' that comes with English mustard. Created over 250 years ago in the town of Dijon by Antoine Maille, the brand name 'Maille' has flourished, producing many different brands and keeping on top the game. The Dijon Originale is probably the most popular of the mustards, and it combines the power of a strong mustard with enough taste to mask the potentially overbearing aftertaste.
I find that a good steak tastes better with a good mustard (just my opinion), and the wrong mustard can disguise the taste of a steak as opposed to compliment it. Dijon Originale goes very well with most steaks. Sure, I occasionally prefer a wholegrain mustard, but every now and then, Dijon does the trick.
A 215g jar will cost you over £1, more than likely. Other mustards can be a lot cheaper, but I find that, with something like mustard, the quality is so much more important, especially when you consider it can change the whole taste of a meal with one small teaspoon of it. Cheaper mustards tend to be all about strength and less about the actual taste, and how it combines with the meal. One exception that I find is French's Mustard, which is perfect for things like burgers and hot dogs. My wife always makes sure we have a squeezy of this in the fridge at all times!
This is a great product that I recommend. It has a subtly strong taste that is cleverly masked in its combination, giving you that strength without destroying your tastebuds. Dijon Originale is available in most places that sell food, as it's one of the more popular mustards, and this comes as no surprise.
- 260 YEARS OF EXCELLENCE-
-0- MAILLE DIJON ORIGINALE MUSTARD -0-
'More than 260 years ago, in the small town of Dijon, France, Master Antoine Maille, known as the greatest mustard and vinegar-maker of alltime, founded the house of Maille, and created a superb mustard--Maille Dijon Originale. Today , Maille still manufactures its mustards in Dijon, and still remains faithful to its founder's original core values-- Diligence, Excellence, and Authenticity'.
'Antoinne Maille according to one of his contemporaries "Made an Art out of an Industry". The teqniques developed by this "Condiment Artist", which he recorded in his own personal recipe book, still form the basis of our expertise today'.
-0- MUSTARD -0-
Mustard is one of my favourite condiments. It is extremely versatile and it gives seriously good flavour to a huge variety of foods. I am particularly fond of the course grain mustard with its fantastic depth of unique flavour and I like a good, strong British Mustard also, such as Colman's. But Maille Dijon Mustard is probably the one that I would reach for first when wanting smooth texture mustard, and one with a good, hot flavour to it. The taste of meat quite often benefits from the 'bite' of a good mustard and I like to smear some course grain over a nice fillet steak, before adding a little red wine and a spoonful of fromage frais. It tastes absolutely divine and the kick of the mustard compliments the quality cut of the fillet steak well.
-0- MAILLE DIJON MUSTARD -0-
The product comes in an expensive looking jar of a high quality' It is nicely rounded with a black and gold screw-top lid and an attractive complimentary label, which states that Maille Dijon Originale Mustard is traditional mustard. It is mid brown in colouring and has a creamy, pasty texture to it with the tiny pieces of the mustard grain showing through the jar. Hailing from France since 1747, with 260 years of expertise; the jar contains 215g and benefits from refrigeration once opened and should be used within one month of opening.
This is a quality product which I feel is exceptional value. Mustard is a wonderful condiment and accompaniment to food. I put a little in my macaroni and cauliflower cheese sauce and it gives the taste of the cheese a really rich and interesting flavour with a good' bite' to it' Also cheese on toast benefits from a light smearing of the Maille mustard, What it does is liven up your food, gives it an individual flavouring. There are many uses for mustard and on the Maille Website you will find some excellent recipes which feature some of the uses for this versatile condiment. -
-0- INGREDIENTS -0-
Water - Mustard Seeds 30% - Spirit Vinegar - Salt - Citric Acid - Acidity Regulator - Sulphites - Preservative: E224 -
-0- SUMMARY -0-
Maille Dijon Originale Traditional Mustard is excellent. It compliments meat beautifully. It is quite hot, but not overly so. It has the right amount of 'bite' for me with no strong or lingering aftertaste. It is a great accompaniment to a variety of dishes and it has a delicious quality of flavour. Maille do a wide range of mustards - Vinegars - Oils - Mayonnaises - Salad Dressings - Pickled Gherkins, all with their own unique flavourings blended and developed by Master condiment makers.-
"Maille Dijon Originale is still prepared with the same recipe and refinement technique developed by Master Maille more than 250 years ago, which is why it is "The one true taste of Dijon."
Maille Dijon Originale Mustard is available from Tesco for the price of £1.12
Thank you for reading
Maille was lauded as the greatest mustard and vinegar-maker of all time and became Vinegar-maker and distiller to their Imperial Majesties of Austria and Hungary in 1760, then to the King of France in 1769, before becoming the official supplier to Catherine II of Russia in 1771.