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Pommery Green Peppercorn Mustard
Description
Pommery green peppercorn mustard is regarded by many chefs as the greatest example of green peppercorn mustard in the world. Stir into a cream sauce for steak or chicken, or serve with cold meats.
The green peppercorns are fragrant, slightly tart and bursting with peppery hotness. On its own the mustard is a great partner for veal and potatoes. Or even try glazing cauliflower with the mustard before roasting.
Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer.
Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard.
Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today.
Ingredients: water, mustard seeds, vinegar, green peppercorns (10%), salt, preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites.
Quick Comparison
| Settings | Pommery Green Peppercorn Mustard remove | Eiffel Bon Bons Apple remove | Christine Ferber Charlotte Strawberry Jam remove | Eiffel Bon Bons Strawberry remove | Pommery Mustard Trio remove | Pommery Wholegrain Mustard - Moutarde de Meaux remove |
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| Price | 8.13€ | 3.60€ | 9.38€ | 3.60€ | 18.69€ | 8.13€ |
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| Content | Pommery green peppercorn mustard is regarded by many chefs as the greatest example of green peppercorn mustard in the world. Stir into a cream sauce for steak or chicken, or serve with cold meats. The green peppercorns are fragrant, slightly tart and bursting with peppery hotness. On its own the mustard is a great partner for veal and potatoes. Or even try glazing cauliflower with the mustard before roasting. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, green peppercorns (10%), salt, preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites. | All the taste of France in a chewy fruit ball! Each of these sweet apple Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!
| Christine Ferber's strawberry jam is rich in large pieces of Charlotte strawberries, famous for their rich flavour of woodland strawberries. This is the ultimate strawberry jam! Experience the magic blends of fresh Alsace fruits, flowers and herbs with Christine Ferber's jams. The seasonal fruits are harvested locally from the fields, mountains and forests, and cooked daily in very small batches – never more than four kilograms together in one of her copper cauldrons. All are produced in their small kitchen in the small village Niedermorschwihr nestled in the heart of the vineyards in Alsace. And Christine rises at 5.30am every morning to tend to the fruit herself. Availability of the jams varies season by season. Christine Ferber is France's 'Queen of Confitures'. A world renowned master patissière, Christine Ferber has worked with Alain Ducasse (who serves her jams in his restaurants), the Troisgrois family, and Pierre Hermé, amongst others. Browse Christine Ferber preserves. Prepared with a minimum of 68g of fruit per 100g. Once opened, keep refrigerated and consume within 8 days. Ingredients: fruits, sugar, apple pectin, lemon juice. | All the taste of France in a chewy fruit ball! Each of these sweet strawberry Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!
| The Pommery mustard trio is the perfect way to sample different mustards from this award-winning moutardier. Featuring gourmet French, Dijon and wholegrain mustards that are expertly blended with herbs and spices. The trio includes:
| Pommery wholegrain mustard is known all over the world for being one of the finest wholegrain mustards ever made. Well-balanced with a rich, nutty flavour, this wholegrain mustard is the perfect partner for ham, beef and chicken. The recipe has remained unchanged since at least 1632. The world-renowned gourmand and epicure, Brillat-Savarin, dubbed Pommery wholegrain mustard as ‘the mustard of gourmets’. When it was first made, the mustard could even be found on the dining table at the French royal court! As well as serving as a condiment, try using the wholegrain mustard in a salad dressing. Or mix with mayonnaise and stir through new potatoes with pieces of crispy bacon. Garnish with parsley, and serve as a warm alternative to potato salad. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. How to Open This jar is stoppered with cork and sealed with wax in the traditional way. To open the jar, use the back of a knife to break the edges of the wax until only a circle is left in the middle. Use a stiff bristle brush to clear away any wax fragments so they don’t fall in the mustard when you open it. Carefully insert the blade of the knife under the seal and run the knife around to separate the wax from the rim of the jar. Then lever the cork stopper out. Ingredients: water, mustard seeds, vinegar, salt, spices. Contains allergens: mustard. |
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