It all started in 1840, when a mustard mill was founded by Leon Bouley in Burgundy, then in 1928 it was Edmond Fallot who acquired the mill and revived the business that is still an independent family business.
The slow destruction of the mustard seeds in the stony grindstone, is still part of the core business and it is the current generation that merges new flavors with the traditional recipes that are rooted in the French Dijon region.
This Basil Dijon Mustard is extremely versatile in the kitchen. Try it to make a creamy sauce for chicken or pasta, or spread over fresh ricotta or Gruyere on toasted baguette.
Ingredients:water, mustard seeds, white wine (17.2%), vinegar, basil (8%), salt, natural flavor, antioxidant: potassium metabisulphite, acid : citric acid, spice.