Edmond Fallot Mustards

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The Fallot family has been making traditional French mustard in Beaune, in the heart of Burgundy, since 1840. Today they still adhere to the techniques of the old craftsmen mustard makers and use stone mills to grind the grains, thus preserving all of the gustatory qualities of the mustard.

The mustards are made by mixing together one third black (Brassica Nigra) or brown (Brassica Juncea) mustard seed with verjuice (2/3).
Originally, "verjuice" designated the juice of grapes that had not reached maturity. Nowadays, this liquid could just as easily be white wine, red wine, the must of the grapes, vinegar, or even a concoction of these liquids, with salt added.

We are currently carrying Fallot Tarragon Dijon Mustard, a pale green color from the addition of leaves of fresh tarragon (out of this world in salad dressings or in Chicken Salad); and Fallot Green Peppercorn Mustard, for a pale yellow, creamy taste kicked up with a bit of peppery bite (excellent with beef, veal or pork).