Dijon Mustard Review - Edmond Fallot Basil

C'est une belle moutarde, oui?

Welcome, fellow mustardeers, to the world of French mustard! Or, should I say, la monde des moutardes françaises! (My French is horrible, just warning you now.)

Mustard has been a part of French cuisine for centuries, chiefly dijon mustard, a classic variety of mustard made with white wine in lieu of vinegar. Now, most dijons do not actually sire from the original French city of Dijon. However, the Fallot Mustard Mill, which creates Edmon Fallot-brand mustard, is actually located in the Burgundian region of France, of which Dijon is the capital. (Their website is honestly fantastic, if translated a bit wonkily.) It doesn't get much more authentic than this!

Walking through my local HomeGoods the other day, I found this noble-looking jar with an orange mark-down sticker upon it. Half an hour later, I was home with my surprisingly inexpensive little prize. May the mustardy gods bless thee, HomeGoods!

Upon opening the stately jar, you find that the mustard is very, very pungent in smell, like many traditionally made mustards. Do not see this as a turn-off, however - the strong smell of white wine is not what it will taste like. In fact, the mustard does not taste much like white wine at all - it has an incredibly powerful basil taste. I found it overpowering when used as a dip for meats, so I recommend using it in conjunction with starches or bread. The mustard flavor is not the strongest, but I find that acceptable, given that the centerpiece of this particular mustard is it's basil attribute.

This mustard is quite the experience, and I recommend it to all those who enjoy pesto more than anything. I give it 7 basil leaves out of 10; it was often overpowering, but all in all, it was a formidable mustard that is worth your time.