MORE THAN 250 YEARS AGO, IN THE SMALL TOWN OF
DIJON, FRANCE, MASTER ANTOINE MAILLE, KNOWN AS THE GREATEST MUSTARD AND
VINEGAR-MAKER OF ALL TIMES, 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—
DELIGENCE, EXCELLENCE, AND AUTHENTICITY.
BUT, YOU DON’T HAVE TO GO TO DIJON TO ENJOY
THE ROBUST FLAVORS OF MAILLE MUSTARDS, JUST VISIT YOUR LOCAL SUPERMARKET,
AND PICK UP A JAR OF MAILLE TO ADD A SPOONFUL OF REAL FRENCH FLAVOR TO
ANY DISH.
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.”
THERE IS NEW PREMIUM, WHICH BLENDS WHITE BURGANDY
WINE, GINGER, AND OTHER SPICES FOR A RICH, CREAMY ABUNDANCE OF FLAVOR;
AND MAILLE OLD STYLE MUSTARD WHICH HAS VISIBLE MUSTARD SEEDS FOR LITTLE
BURSTS OF FLAVOR. THEN, FOR AN ENHANCED DIJON FLAVOR, TRY MAILLE
EXTRA HOT; OR MAILLE HORSERADISH WHICH COMBINES DIJON ORIGINALE WITH THE
ZESTY TASTE OF HORSERADISH; ALSO THERE’S MAILLE HONEY MUSTARD WITH ITS
SWEET AND SPICY COMBINATION OF DIJON ORIGINALE AND GENUINE HONEY.
Recipes
BRAISED SHORT RIBS WITH
MAILLE HONEY DIJON MUSTARD GLAZE
Chef Alan Harding
Patois, Brooklyn, New York
Serves 4
Prep time: 20 minutes
Cook time: 3 hours
4 large short ribs with bone
1 teaspoon ground mustard seeds
1 teaspoon coriander
½ teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
1 cup red wine
1 ½ cups beef broth
1 8-ounce jar Maille Honey Dijon mustard
¼ cup honey
2 large carrots, chopped
¾ pounds white button mushrooms, cut
in half
1 large yellow onion, chopped
1` cup pitted prunes
4 sprigs fresh thyme
Rub ground mustard, coriander, salt, and pepper
evenly onto the surface of the ribs. Heat oil in a large Dutch oven
or soup pot over high heat. Brown ribs on all sides.
Discard any fat that remains in the pot.
Turn heat down to medium, add wine, broth,
Maille Honey Dijon mustard, and honey and stir well. Add all remaining
ingredients and stir again. When the liquid begins to bubble, turn
the heat to low so it is barely simmering. Braise the meat uncovered
until it is tender and falling off the bone (about 2 ½ hours).
Serve over egg noodles or mashed potatoes.
“French cuisine is sexy, romantic, and exciting,
and good French food doesn’t have to be difficult to prepare. The
key is to simply use the finest and freshest ingredients available.”
Chef Alan Harding
ASPARAGUS SALAD
WITH MAILLE PREMIUM MUSTARD SABAYON
Chef Paul Kahan
Blackbird, Chicago, Illinois
Serves 4
Prep time: 5 Minutes
Cook time: 35-40 minutes
1 pound asparagus
1/3 pound baby arugula
1/2 small red onion
1 cup dry white wine
1/3 cup white wine vinegar
2 egg yolks lightly beaten
1/3 cup extra-virgin olive oil
1 teaspoon Maille Premium mustard
Salt and freshly ground pepper to taste
1/2 teaspoon chopped chervil leaves
cherry or grape tomatoes for garnish
Blanch the asparagus in rapidly boiling salted
water until just tender, about 5 minutes. Shock in a bowl of cold
water. Set aside.
In a large colander, gently rinse arugula
and set aside to drain. Peel the red onion and cut in half.
Slice thinly and rinse in a colander under cold water for 30 seconds.
Set aside.
To make the sabayon, combine the wine and vinegar
in a small saucepan over medium-high heat. Slowly cook until the
liquid has reduced by one-third, about 5 minutes. Allow to cool.
In the top of a double boiler, whisk
together the wine vinegar reduction and the egg yolks. Whisk continuously
until the mixture thickens and the sauce forms ribbons when the whisk is
lifted from the pan, about 20 minutes. Remove the double boiler from the
heat and slowly whisk in the olive oil. Add Maille Premium mustard,
salt and pepper, and chervil.
To assemble the salad, divide the asparagus,
red onion and arugula between four chilled plates, layering first with
asparagus and followed on top by the red onion, and arugula. Drizzle
the Maille Premium sabayon evenly over the top of each salad, garnish with
sliced cherry or grape tomatoes, and serve with a twist of black pepper.
“When added to a recipe an authentic
Dijon mustard acts as a counterpoint in flavor. The strong spicy
mustard excites the tastebuds.”
Chef Paul Kahan
TIP: MAILLE DIJON ORIGINAL can be used
in place of MAILLE PREMIUM
