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Pommery Herb Mustard – Chives, Parsley & Tarragon
Description
Pommery herb mustard with chives, parsley & tarragon is a fragrant accompaniment for chicken. Or dilute the herb mustard with a little honey and white wine vinegar for a gourmet salad dressing.
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, salt, chives, tarragon, parsley, preservative (sodium bisulphate). Contains allergens: mustard.
Quick Comparison
| Settings | Pommery Herb Mustard - Chives, Parsley & Tarragon remove | Pommery Wholegrain Mustard - Moutarde de Meaux remove | Eiffel Bon Bons Strawberry remove | Deglazing Sauce with Espelette Pepper remove | Christine Ferber Charlotte Strawberry Jam remove | Pommery Sherry Vinegar remove |
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| Price | 5.00€ | 8.13€ | 3.60€ | 11.19€ | 9.38€ | 6.88€ |
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| Content | Pommery herb mustard with chives, parsley & tarragon is a fragrant accompaniment for chicken. Or dilute the herb mustard with a little honey and white wine vinegar for a gourmet salad dressing. 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, salt, chives, tarragon, parsley, preservative (sodium bisulphate). Contains allergens: mustard. | 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. | 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!
| Deglazing sauce with espelette pepper is the easy way to introduce exciting Basque flavours to grilled meat dishes. This balanced blend of vinegar, oil, herbs, garlic and espelette pepper makes an aromatic sauce with a touch of chilli heat. When you’ve finished cooking your meat in the frying pan and taken it out to rest, pour a good amount of the deglazing sauce in. A good rule of thumb is to use twice as much deglazing liquid as you want finished sauce. Bring to a boil and use a wooden or plastic spatula to scrape and mix all the caramelised meat juices and fats. Continue boiling until the sauce is reduced by half – then it’s ready to serve. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: coloured spirit vinegar (spirit vinegar, colouring: caramel E150c) (88.5%), sunflower oil, bird’s eye chilli, thyme, garlic (4.5%), salt, pepper, espelette pepper powder (0.5%), water. | 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. | Pommery sherry vinegar is a rich, aromatic vinegar that lifts almost any dish. The sherry vinegar is made in the Jerez region of Spain, and specially selected by Moutarde de Meaux for their range of Pommery vinegars. Use Pommery sherry vinegar to deglaze pans or in meat marinades. Add a splash to a cream sauce for chicken or lobster. The sherry vinegar is a great partner for artichokes, and use alongside walnut oil for a stunning salad dressing. Moutarde de Meaux are perhaps best known for their award-winning and world-famous Pommery mustards. They’ve also been producing vinegar since 1865, with the same care and passion for great flavour. Just like their mustards, Pommery vinegars come in traditional stoneware bottles with a natural cork stopper and wax seal. How to Open This bottle is stoppered with cork and sealed with wax in the traditional way. To open the bottle, use the back of a rounded butter 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 vinegar 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 bottle. Then lever the cork stopper out. Ingredients: sherry wine vinegar (7% acidity). Contains sulphites. |
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