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Dijon French Mustard

The funny thing about having a blog is that you become “searchable.” I’ve changed my tune many times, which astute readers often note, on everything from where my favorite croissant can be found (in 2007), where I get my falafel fix (a change from 2005), to what French butter I prefer (in 2008). C’est normale. Bakeries change hands, restaurants slip in quality, or, more recently, you redesign your blog and decide to go back and update pictures and older posts as you land on them. But with 1753 posts here, it’s hard to keep them all updated, while still moving forward

Last night I was having drinks with a new friend and I told her about a great restaurant somewhere that she was going to visit. For the life of me, I couldn’t remember the name of it. And now, the morning after, I can’t even remember where she was going so I could send her the link to it! I guess I could compare myself to a computer; if you put too much information in, you’re going to run out of memory. So my blog is like my “cloud” in a way, where the information is retrievable – even if my brain crashes.

Dijon French MustardLike croissants and butter, Dijon mustard is a big deal in France. It’s the condiment of choice and the French have adopted le ketchup, a condiment that they have a love/hate relationship with. It was famously banned in school cafeterias, which may have created more of a stir in America than in France, but the shelves of les supermarchés have plenty of bottles of Heinz on hand, and other brands, to feed the local appetite for what is often an international symbol of la cuisine américaine. (Never mind that I’m from Northern California, and spend time in New York, so my symbols are heirloom tomatoes, local greens, and pastured meat. And ketchup isn’t even American, but an Asian-inspired condiment, likely derived from a Chinese sauce made with fermented fish.)

In spite of the emergence of ketchup appearing on some French tables, Dijon mustard is still the king of the condiments. Many Americans got their first taste of Dijon mustard via Grey Poupon, now made by an American company (it’s hardly available in France, although there is a store in Dijon that apparently sells it), courtesy of some witty commercials that featured a gentleman in a Rolls-Royce pulling up alongside another limo politely requesting some Grey Poupon.

Later the company changed their ad strategy, with mixed results, which was rightfully wiped off the air.

(Although I have to say that when I visit the states these days, I’m startled by the bluntness of ads on television for toilet tissue, with brands expounding on their own particular cleaning qualities and virtues, which I won’t get into here, not to worry.)

On a more refined note, Dijon mustard gets its name from the city of Dijon, where it originated. But there’s no official designation that says that Dijon mustard has to be made in Dijon. In fact, even if the mustard is made in Dijon, France, in most cases, the seeds have been imported from Canada.

Dijon French Mustard

I’ve waffled over the years on mustard, beginning a big jar of Amora mustard I picked up at a supermarket the first week I’d arrived in Paris, when I was stocking my kitchen. That initial purchase prompted a woman on the bus, who saw the jar in my bag, to remark that the mustard I was buying was “très, très forte” (strong). People change over the years, and so do our condiments, and I found myself picking up a jar of Maille at the supermarket or at their boutique in the Place de la Madeleine (and they now have one in New York City, too) or Edmond Fallot from a more upscale address. (Which I go to on my bike or by bus, not by limo.)

Both of those were certainly my mustards of choice for a number of years, and I still buy them. But I also always have a jar of Amora in my refrigerator, too. I like it because it is très, très forte, and indeed, a just-opened jar of Amora mustard will blow your sinuses out. The French aren’t generally fans of strong or spicy flavors, so for the timide, Amora makes a Dijon mustard that is mi-forte, or half-strong.

But most French people can’t get enough Dijon mustard, and it’s part of the classic bistro tabletop trio along with salt and pepper. A dab of Dijon is used a condiment alongside a plate of meat, sausages, and poultry, and as a base for vinaigrette; Romain always tells me to add more mustard when making the sauce for the salad. And a commenter found the amount of mustard in a recent salad recipe that I posted to be overwhelming. We probably go through half a jar a week and if Romain had his way, it’d be a full jar. Thankfully, Amora mustard is inexpensive in France: a jumbo glass jar costs around 99 cents. The travel-friendly squeeze bottles come with at a slightly premium price of around €1,39.

That’s worth paying because when I travel back to the states, several friends implore me to bring them back Amora mustard which I do in my checked in luggage. On my last trip, I actually checked a bag solely to haul over jars of Amora mustard for them. (Okay, and one for us.) I also like the squeeze bottle, the copious use of plastic notwithstanding, because I’ve seen some people dip a knife covered with meat juices in the jars of mustard in restaurants – and yup, even in my home, despite my OCD admonitions about cross-contamination, which not everyone is as concerned about as me.

Since I’m assuming that cafés and bistros don’t change the mustard jars after each service, hygienic me often gives pause before dipping into a communal pot. Perhaps I should get a pack of these mustard dosettes, and carry them around, like people tote hand sanitizers?

Dijon French MustardI fit right in with the French because I love Dijon mustard too, and was never a big ketchup fan, although I was won over by the bottle I picked up at Ballymaloe, which is rich with spices and seasonings, and not overly sweetened, like the kind you find in supermarkets. Although the French have taken to ketchup, I discovered the Irish-made condiment and now I’m getting requests from my Frenchman to start importing that, too.

So mark my words – well, for the time being – I’ve switched not only my ketchup, but my Dijon mustard allegiances. So much so that, that in fact, we took a squeeze bottle of it on vacation with us this summer. Which had its place in the sun. (Actually, astute readers will see that we actually kept it in the shade.) But who knows what the future holds? So don’t hold me to it.

Mustard on the Beach Amora





    • Mary

    I *love* Amora mustard. In Chicago, I’m lucky enough to be able to get it at City Olive, an olive oil store in Andersonville. I like buying it in the little jars, which I save and use for things like pot de creme. It feels like free glassware.

    • Jill Roberts

    I love love love Amora. I can find it in DC but generally buy the Trader Joe’s brand which is good (I believe it is pictured in your lead photo!). Having lived many years in France I have too become fidele to la moutarde

      • Allison

      Where in DC can you find it? I came back from Paris a mustard fiend, and the last jar I brought back is getting low.

        • Peggy

        You can order it through Amazon, but when we did that, we seem to have not gotten the very hottest one! Not sure what we were supposed to look for.

    • Sam. M

    I love Dijon mustard on toast for breakfast, just a smear with lots of butter. Wakes me up almost as well as a cup of coffee. If not a horseradish spread of some sort will do. Funny thing is I am not a fan of typically hot spicy foods, but for breakfast I love to feel a bit of a burn.

      • linda

      I read that this was Samuel Beckett’s idea of a recipe except he omitted the butter.

    • Jessica

    Am down to one plastic squeeze bottle of Amora from last year’s trip to Paris, which means I must schedule the next trip posthaste!

    • Annie

    I adore Dijon and I would love the extra strong taste of the Amora. Sadly I don’t think it comes to Australia, or if it does, it hides itself in specialty shops which I am not privy to. I default to Maille….but I need the stronger, Wasabi like taste. I therefore combine a hot English with Dijon and have it with poached or scrambled eggs on a thin toast. Mmmmmmm.
    I also love some strong tastes in my salad dressings and I think I’ve caused a few raised eyes. Ah, whatever, I get the leftovers so that’s a bonus!!!

      • Sandra Alexander

      Oh Annie, so sad but true. Can’t get AMORA mustard in Australia and the shipping charge from Amazon is about 5x the cost of the mustard! I always wondered why the mustard chicken I cooked was so disappointing and then bought Amora Fine et Fort in a supermarket in Bordeaux – bingo! David, the great mustard chicken recipe in MY PARIS KITCHEN helped a lot but didn’t quite hit the spot, with the mustards available here. Guess I just have to go back to France. Soon.

      • Sandra

      It’s true, isn’t it! The Maille mustard we get in Australia is so mild compared to the one we find in France. I kept telling Australians how French mustard was really strong, but in the end had to admit it was nothing compared to the English one, because the imported Dijon is mild as! Annoying.

    • Mike

    They have Amora at Zabar’s. So David, if your friends that you’re packing it for are in NYC, tell them to shlep up to the UWS :)

    • Martyna

    Amora is great – realy strong ;). I’m so happy that’s available in Warsaw, Poland!

    • mimi taylor(cigalechanta)

    I buy the Amora on line

    • Steve L.

    I’ve never compared Amora and TJ’s side by side–as you appear able to do–but memory suggests they are awfully close to one another. The TJ’s source is unidentified and I have even wondered if it might be Amora.

      • john

      I happened to try Trader Joe’s Dijon mustard sometime last year. I was shocked at its resemblance to pure horseradish or even the Japanese version. So much so, I returned it for a refund. I will have to try it again since I really do like horseradish, and I may not have given it a chance to work for me. I’m just not accustomed to Dijon that tastes more like horseradish than it tastes like mustard. I tried a recipe recently (can’t remember the book it came out of) that was something like 3/4 cup Hellman’s mayo, some Dijon, 2-3 TB horseradish, and I remember 10 small pimento stuffed green olives minced. That was about it, and it was described at the best spread the author knows for a roast beef sandwich. I think the horseradish-y mustard would be perfect in this recipe. And yes, it was very tasty. And I added extra horseradish because I like it to really stand out on a roast beef sandwich.

    • Victoria Ratcliff

    I travel to Paris twice a year and the two things I consistently buy for myself and and a growing number of family and “friends”are Amora mustard and sel gris. Customs is always very curious about the salt and invariably swipes the bags with those swabs to detect whatever!

    • Judith

    It lives in my fridge in England and my summer home in Spain. Oh yes, and in ZuluCampi too.

    • mary

    Amora….No! Grey Poupon, yuck!
    Only Maille for me.

      • Colin

      I agree. If I need a strong mustard I use Hot English which is best with roast beef.

      • hannah M.

      Me too, Maille it is!

    • Catherine

    I love mustard! Need to find Amora in London.

    • ron shapley

    Dave…….The next time you are here (NYC) check out the Mustard Shop.. . 60th & Columbus…

    • heidi

    amora fine et forte is the most I can handle, without getting tearful. I quietly admit to loving amora savora. I would not deem it mustard, but something oddly condiment in nature. I see it mainly in kitchens of a particular generation, so I’m surely not very with-it.

    • Marilyn

    How timely! I couldn’t decide between Maille and Fallot at our super-cheese store here in Colorado (half the store is a cheese market inside a giant refrigerator!) So I opted for Pommery (or is it de Meaux, the label’s as confusing as a French wine label). Expensive but chez chic in its little crock. Hope it warrants the price tag!

      • Irene

      I was at that store in Longmont, CO about a month ago and bought the same mustard because of its irresistible darling little crock. What a fun store and cafe, too. I’d buy the Amora just for the jar in David’s first photo!

    • ron shapley

    68th & Columbus… bad

    • Dodger

    I’ve used Amore for years and love it; especially the squirt bottle version! Great in dressings and just straight up on baguettes and fries (just ask my nephew…that’s his addiction).

    • Sheila

    Amora is available at Surfa’s in Culver City (L.A.), I really like Maille too and find it a little more easily in NW Washington State where I live. I usually buy it just across the border in Canada where it is half the price. Along with one of my favorite cheeses – Coeur De Lion Tranche Cremeuses (sliced Brie), although I haven’t found the cheese lately and I’m worried about that.

    • Tim

    I brought a few bottles home with me from my recent trip to Paris. Wish i could find it in the US for .99.

    • Nazneen

    I found Zamora at World Market and yes, it is very strong! But I love mustard so I like it!

    • Nazneen

    I found Amora mustard at World Market for a fairly reasonable price. It is quite strong! But I love mustard so I like it!

    • Bruce Johnson

    America’s Test Kitchen tested dijon mustard and in every brand they found that age dictated the taste, i.e. it is a decaying asset. Therefore their recommendation was to buy the smallest jar and rotate frequently, so much for Costco.

    • janice

    Mustard is my condiment of choice. So much so that for the last few years I’ve been making my own naturally fermented, whole grain mustard. So strong and full flavored that friends have nicknamed it “the good stuff.”

    • LizS

    Amora mustard is available on Amazon!

    • Jetgirl

    I “discovered” Amora when my husband and I went to France last year…we brought home several jars of Maille, though, having gone to the boutique in Dijon. I sat next to a French gentleman on the plane home, and he told me that in France, everyone loves Amora because it is “très forte” and “pas très cher.” Ironically, I now pay an arm and a leg to have Amazon send it to me. Thanks for the great article!

    • karen

    I am addicted to Amora and ALWAYS have several bottles in my suitcase after my annual visit to France. I’ve got quite the collection of colored bottom glasses over the years. Question: I was hesitant to buy the squeeze bottle (i don’t really need any more glasses and figured it would be easier to travel with), because it didn’t say Moutarde de Dijon on the front. Is it the same recette?

    • Susan Walter

    I remember having a very enlightening conversation with our plumbers some years ago. I’d made a fruit cake and offered them some. The younger one wanted to know what spices I had used and was really interested (fruit cake is foreign and exotic in France). The older one announced that he didn’t eat any seasonings except mustard. Not even pepper. It made me realise that pepper is exotic too, introduced in the 14th or 15th century. Mustard is the traditional local spicy spice, and even today, conservatives will consume nothing else. Amora is the mustard of choice with everyone I know. It’s cheaper and packs more punch. I get the impression that Maille is considered for tourists here in the Touraine.

    • Alan

    Unfortunately, Amora is manufactured with adulterants.

    I can’t imagine that it would be very difficult to make a clean version from mustard seeds and vinegar, at whatever “forte” level you desire.

    Also, please, Americans should never say “the States.”

      • john

      One of my pet peeves is hearing Americans referring to the U.S. as simply “America”. We don’t own that word. There is North America, South America, Latin America, Central America, the United States of America.

      • Adriana

      I find “the States” less objectionable than “America”.

        • Amy

        We are referred to as “Americans,” at home and abroad. Why not say we’re from America? Personally, I prefer to say that I’m from The United States (les Etats-Unis!), but I have no problem hearing America or The States. And I love all mustard – isn’t that what this post is about?

      • Hope

      I agree about “the States,” Alan, but when I was growing up abroad, all the Americans said it. This proves that David is truly an expatriate, both at home and not at home wherever he is.

      • PHH

      Why should Americans never say “the states?”

      • Linda

      Also, please, Americans should never say “the States.”
      Why not? I assume by “Americans” you mean residents of the USA: the United States of America.

      There’s a North, Central, and South America. Yes, “America” is generally understood as shorthand for the USA. Doesn’t mean it’s right.

      As a born and bred resident of the USA, I’ve found “the States” to be more comfortable and respectful.

        • mimi taylor

        And what does that have to do with mustard?

    • Carren

    I just checked — you can purchase Amora on Amazon. I’m not sure if that pleases me or makes me a tad sad.

      • mimi taylor

      Google. You will see places less expensive than Amazon. Unfortunately, some charge more than the mustard with postage

    • Annabel

    I only quite like mustard – it’s not my condiment of choice. But the rest of my family love it, and I often bring back little sample pots of Dijon mustard, including some of the flavoured stuff. Even I like the blackcurrant one!

    But the one I really do like is only readily obtainable in Germany (although I have seen it in Lidl over here), and is what they call “Suesses Senf”, or sweet mustard, traditionally eaten with the Bavarian white sausage. Quite a different condiment.

    Colmans is the default brand over here, as Amora is in France – the Colman family were said to have made their fortune from the amount of mustard left on people’s plates! They do sell pre-made mustard these days, but I always keep a jar of mustard powder in my store cupboard for use in a cheese sauce or a salad dressing.

    • john

    My favorite honey mustard by far is (I think) called Honeycup mustard from Canada. It’s the best. Not only is it sweet, but it has a sharp bite. Way better than Maille’s version or any of the others I’ve tried. It’s available in U.S supermarkets. Pricey, but delicious.

    • Maja

    I love Amora! Bedford Cheese Shop in NYC sells it for like 5 bucks a jar. It’s fantastic. Tell your friends to go there. Unfortunately, I can’t seem to find the medium strength (“mi-forte”) Amora I enjoyed when I visited Nantes.

      • David
      David Lebovitz

      That’s a v. nice cheese shop and I stop in when I’m in Brooklyn. Didn’t know they carried Amora ~

    • Lisa

    I always sneak a bottle or two of Amora in my suitcase when returning from France as well. I love the glass jars with the plastic tops. Here in the US, I’ve found that Trader Joes and Aldi both carry a dijon that is very similar to Amora. Actually, I think the Aldi “Specialty” brand is the closest.

    • Stephen

    Greetings from near Poitiers France
    I like Amora Dijon mustard but it’s not that hot, now Colemans english Mustard (in powder form) has got a kick.
    I’m now growing some horseradish for a real kick.

    • // grenobloise

    Mmmm mustard. I really starting appreciating it once I moved to France – in particular – when I visited the Edmond Fallot factory in Beaune! I usually have 2 to 3 types of mustard in my fridge these days.

    I finally found my favorite mustard EVER. I’ll keep it secret though (for now) as I’ll be including it in a future post on my blog. It will rock your world! Even many French people don’t know about it.

      • David
      David Lebovitz

      I like the Fallot mustard as well (and always thought it’d be fun to visit), and my cousin in the U.S. always brings some back for her favorite salmon dish – which I don’t know what it is, but she says that it only works with Fallot.

      As I’m sure you know, Fallot is supposedly the only Dijon mustard made with all the spices coming from France, but not sure if that’s entirely the case or what, but have heard of an artisan, small-scale mustard in France that’s supposed to be quite good, so perhaps that’s your new fave? : )

        • // grenobloise

        Yes, I think I was aware that the spices were all coming from France at the time of my visit — but have since forgot. That is interesting indeed (especially considering that other mustards get their seeds from Canada)! Something I learned there is that mustard is at its strongest in the beginning; at the top of the jar. I suppose you know this already (and perhaps know the exact reasons why).

        I do recommend the mustard tasting – it was free, laid-back and added extra enjoyment to our visit. I’d imagine the Fallot moutarderie in Dijon (there must be one, right?!) would offer the same mustard-tasting acceuil, although I’ve yet to visit Dijon! Beaune was a really pleasant trip on our way to driving up to Paris for a wedding a few years back – I recommend it (be sure to visit the Hospices; incredible place!).

        I just want to say: thanks so much David for responding to my comments. I haven’t gotten responses from most blogs I’ve commented on these past few months (I’ve started getting back into blogs again!). The mustard I love is moutarde de noix by Fallot. I hope you try it and enjoy it! :-) Keep me posted.

    • Joan

    YES! I bring back suitcases full of Amora mustard from France too! I have friends who ask me to bring some for them but mainly it’s for me. I squirt it straight out of the bottle into my mouth. I always have felt bad about being such a fan of supermarket mustard but I can’t help myself. It’s the best! Grey Poupon in my opinion is bitter and no comparison. Amora forever! They used to have great little juice glass containers with Tif Tif and Asterix. Now sadly it’s all Disney promos so I stick with the plastic squirt bottles.

    • Joseph Morris

    Amora also available at Berkeley Bowl (for sure) and Farmer Joe’s (80% confidence) so no need to lug it for Bay Area friends. There are also Fallot mustards at FJ’s.

    I did a taste of Amora vs Grey Poupon vs Trader Joes recently. Amora and GP were similar. Amora seemed a bit stronger, but GP I thought had a better-integrated or balanced flavor. The TJ’s stuff tasted nasty and I ended up dumping it out; maybe I got a bad batch or something.

    I got one of the flavored Fallots recently, but was underwhelmed. I think it was tarragon, and it just tasted kinda old and funky. Maybe it loses something on the boat ride over, that has to use up some of the shelf life. I’ll have to see if the plain Fallot mustard is available, haven’t tried it.

    • Françoise

    Thank you David for this post. Always Amora for me! I cannot find it in the UK so bring some back from France when I go visit. Essential for “Vinaigrette”! Some supermarkets carry Grey Poupon here in the UK though but I prefer Amora.
    Another essential condiment for French people (or at least for me / my family!) is pickled gherkins (and picked onions). I am not so keen on Amora gherkins though, Maille’s are my favourites.

      • David
      David Lebovitz

      I agree. I’ve tried other brands of cornichons, including the supermarket brand, and now only get the Maille ones. They are better (in my opinion), too.

      • Deluxe

      Amora Dijon mustard but Maille cornichons here too.

      I always thought it was the standard combo (in France).

    • Lynn

    It’s also available at Amazon (certainly not for .99). I’ve already added it to my cart ;)

    • SUE

    Entertaining article. I stopped using dijon in jars for my vinaigrette though, as I don’t need more liquid to add to the oil and vinegar, it’s redundant and gets to be expensive. I now use Coleman’s dry mustard, in the little yellow tin. A little goes a long way.

    • Deb

    Interesting info on mustard. I like it equal to ketchup, often use both together. By the way loved your grilled corn salad with basil recipe you recently posted. I think that’s what you have in your picture above. It was so summery, fresh and delicious.

    • Adam

    Hi David,

    I’m visiting Paris in a week from NYC and would like to know what butter to bring back to the States from Paris.

    Are your favorites still the blue and white supermarket brand with sea salt crystals and Bordier butter (which were both spot on)?

    • Diane Leach

    Hello David,
    Just wanted to say we-husband and I– learned of Amora because of My Paris Kitchen, and indeed, bought it at Berkeley Bowl, for a whopping six bucks a jar….and love it. It has become a necessity. And given it’s often out of stock, clearly we are not alone. Cheers from the Bay Area, Diane

    • Jeanne

    Amora has been my mustard of choice forever! I frequently lead student groups to France and we always descend on stores to load up on mustard to take home to families. I always have to allow luggage weight for several jar for me and my friends and family! I can get it on Amazon and in a few specialty stores, though, so I’m never without!

    • Didi

    Maille used to make a shallot mustard that I adored… I keep hoping I’ll find it but it must have been discontinued… I love your blog!

    • Fazal Majid

    Maille is my preferred brand but Fallot is easier to get in San Francisco. In France, many brands of mustard come in drinking glasses with a plastic top – after you’re done, peel off the sticker, wash and many French families I know use them as their everyday water glasses.

    Traditionally, while the mustard was made from verjus of Burgundy wine (hence Dijon), the mustard itself came from Holland. Next time you go to the Netherlands, try Mosterdsoep (mustard soup), a local specialty and one of the few shining lights in an otherwise dismal cuisine (the other one being bitterkoekjes, chewy bitter almond macarons that should be right up your alley).

    • Paris breakfasts

    I’m sticking with all the weird flavors like rhubarb-fraise in red-checked bottle. Bought it maybe for the bottle alone…ahem

    • Gavrielle

    I bought my very first Dijon mustard from Maille when I was staying with friends in Dijon, so I can’t possibly ditch it now as it’s mustard plus memories in one pretty jar. For sinus-blowing, wasabi (the real, pale green stuff, not the bright green that’s mostly horseradish) is my go-to. Although I admit I’m now intrigued by Amora…

    • Louise

    Ballymaloe relish is DELICIOUS! I wish it was easier to buy in Australia.

    • TKG

    I love Dijon mustard, but ADORE Ballymaloe. As an American expat in Dublin, I started eating it in my student days and have never stopped. It’s great with eggs prepared any way, spread on toast before grilling (broiling) cheese on top, and mixed with mayo and put on burgers. It’s more than a ketchup substitute, it’s much more!

    • David
    David Lebovitz

    Louise and TKG: Yes, their ketchup is really good. I don’t know where to get it in France, but it’s available via their website and I’ve seen it in stores in New York. (I was going to bring some back to Paris from there, but thought that was odd to bring something from Ireland, that was in the U.S., back to France!)

    Didi and Paris Breakfast: Maille changes their flavors, introducing and retiring them, at various times. Some of them are pretty wild!

    Fazal: A journalist who I had met told me the wine used in many Dijon mustards was from New York, which I found curious because there is so much wine in France, it seemed odd to ship it over from the U.S. Maybe it’s that much less-expensive? But I only found one source for that statement, and the website didn’t say where they got that statement (they said the “wine” is grown in New York, and wine isn’t “grown”) so am not sure that it’s correct.

    Diane: Glad you found it in Berkeley, and happy you like the book, too!

    • Shell

    Its interesting though, as you pointed out, the French prefer butter on their ham sandwiches, rather than mustard. (I kinda like that combo myself.)

    • Kate

    Always lovely to hear of your evolving favourite food finds David. With so much choice out there, it can be difficult to know what to take home from a supermarket.

    It would be great if at some point you could enlighten us on your new found butter, and (dare I say it) baguette preferences.

      • David
      David Lebovitz

      I don’t really have a preferred brand of butter in France. My favorites are often from fromageries that just had a big mound and they lop off a chunk for you. I do like Bellevaire raw milk butter with gros sel (large salt crystals) in it. One of the best butter’s that I’ve had in France was at the Marché de Producteurs, which takes place in November in Paris. The raw milk butter in the second photo is amazing. (If you scroll down, the post shows the label but I don’t think that butter is found normally in Paris.) Bordier butter is very good, too. I like their butter flecked with piment d’Espelette – which is spicy!

        • Kate

        Thank you! Some great suggestions as always.
        I have had mixed experiences with fromargeries and market butter in Paris. I do not recall seeing the marché de producteurs brand anywhere unfortunately. Always good to have something to look out for though.

    • Judi

    I think I see a jar of Trader Joe’s Dijon mustard at the beginning of your post…or maybe I am mistaken! But TJ’s has a very nice Dijon mustard and I am a big fan. Can’t make my daily vinaigrette without it, and you can’t beat the price. I do use Maille or some similar grainy mustard for other purposes, but my salads with fresh vinaigrette are a big hit.

    • Adella

    Maille is fine and so is Fallot, if you are stuck in the States. I look for the extra-strong and use it in my vinaigrette. I did order some Amora online, but found it a bit flaccid. The real key, as I have discovered over the years, is freshness. Mustard loses its pungency if it is old.
    Does anyone here remember the olden days when you could get a “saucisse chaude” in a café that was prepped on a heated spike and doused with hot, hot mustard? Ah, those were the days…

    • anna@icyvioletskitchen

    mmm i will have to keep this in mind if i ever am lucky enough to return to france…

    • Lindsey

    Hi David
    Really loved this post and am a mustard fanatic. I have never tried Amora so will definitely put on the shopping list. My favourite dijon is Edward Fallot as I love the honey variety which is a great blend of sweet, sharp with some heat & spiciness at the end. I can only find the tarragon variety in London now which I find too strong in aniseed.I also use Maille wholegrain especially in marinades and am a sucker for the ceramic jar. I also love Kornmayer Apfel senf (Frankfurt) and Lowensenf hot & medium varieties from Dusseldorf having spent some time in Germany.I like Kozlik’s Canadian mustard which I bought after tasting at the food market in Toronto their lime and also bewitching balsamic varieties.I have to mention Tewkesbury mustard for those that love hot, it contains horseradish and makes an amazing dressing or marinade, but use sparingly as it can dominate.There are do many artisan mustard makers in the UK and round the world and I love discovering new varieties and incorporating in recipes as mustard is such a versatile ingredient and flavour enhancer.

    • Emmanuelle

    Maille rules in our household!

    • Amrita

    I ate bottles of Tierenteyn mustard in Ghent (Belgium) in the last year. Is it sharp! Eat too much on a bit of sausage and it gives you the opposite of a brain-freeze ;) Their super-secret recipe is preservative-free so sadly, you can only buy it in their apothecary-esque shop in the heart of Ghent, and they always warn you to refrigerate it immediately! I’ve bought a bottle of the same brand in the supermarket but it doesn’t compare to the fresh stuff.
    Now in Finland, its only Maille from the supermarket for me!

    • Ann

    I made the grilled deviled chicken for dinner the other night and today the left overs became a wonderful chicken salad. Amora made it all wonderful! On our last jar but will be in Paris for Christmas, so all good.

    • Laurie

    Since most comments speak to the subject-mustard, here are my thoughts about the ketchup that is mentioned. Catsup is a funny thing (it even has a few different spellings!). Many years ago I read that Catchup was an English version of tomato based Indian chutney. “Joy of Cooking” (my old college home economics text book), says that it “…originated in Malaya, and its name derives from the native word for “taste.” My “Random House College Dictionary” suggests that it is “, a pickled-fish brine.”
    Having canned both catsup and chutney I can see the similarities. I just know that I could never make enough of either to last through to the next years tomato harvest! And, they tasted nothing like the standard brand-name versions!
    (Try Madhur Jaffrey’s, “Sweet Tomato Chutney”-it cans up nicely with a delightful garlicky-sweetness).
    I will have to try that Ballymaloe Ketchup.
    Peace, Laurie

    • jamie

    After reading this my mouth watered, I always preferred mustard to ketchup, but found American “dijon” to be too spicy (even though I love spice) with little flavor. When arriving in Paris two years ago, I was overjoyed with the delicious mustard available everywhere. I took two jars home. I just checked amazon for Amora which sells it for $10.55 :(

    • Lynn

    OK – I just ordered it from Amazon. I use the heck out of Amazon Prime – I found a deal with no shipping. Thanks David! I love dijon mustard and always use it for the salad dressing I make (similar to your version, with lemon juice rather than vinegar.

    By the way – I just did some rearranging in my kitchen and was able to put my iron cookbook stand on the countertop again. I put your wonderful book on it. Now I am inspired to make your chicken with mustard!

    • Karen

    “Wiped off the air.” Tee hee :) I appreciate you.

    • Debbie

    Love that you carry your mustard to the US. For us it is always the Dutch Douwe Egberts coffee. My US family has become addicted and my husband hates most versions of American coffee.

    • Paule Caillat

    So true about our french addiction to mustard : my adult son travels abroad with his mustard (Maille, Amora ? I don’t know)

    For me it is Maille, because I do not like anything too strong, such as Amora.

    Ketchup : french children’s treat !

    • Lisa G

    Your article intrigued me so much that I was determined to find real French Amora and, lo and behold, good old Amazon has it in squeeze bottles, glass bottles, in all sorts of sizes and quantities. And all specifying “Product of France.” I ordered a small bottle which arrived today. I must be made of sterner stuff than I realized, because “fine et forte” as it is, I am now addicted. Grey Poupon has become a thing of the past. Amora and Maille are now staples. Thank you, David!

    • O’My

    Hello David,
    Like many people here, I’m a Maille fan, the traditional one, not the wild flavors… and was wondering how you felt Maille differed taste-wise in comparison to Amora?
    Do you have a favorite mayonnaise too? (albeit processed… lol) I have a preference for Benedicta.

    • eveange66

    Have you ever tried and tasted the moutarde à l’ancienne? True it is somewhat milder than the Amora but it gives something different to taste. I would suggest (and recomand) the one from, Moutarde de Meaux. Well I am a bit biased on the matter as I am from the Seine et Marne (where Moutarde de Meaux takes its name).

    • Lauren

    As an occasional Dijon resident, I can confirm that the Maille store there does not sell Grey Poupon like the link in this article suggests… The signage in the photo is historical—only Maille mustard in that shop today.

      • David
      David Lebovitz

      Thanks for letting us know. Checking around online, some people said Grey Poupon was available there, but it’s hard to tell as you never know the source. (Great to hear from a semi-local!) Wonder if Gray Poupon is available in France? I’ve never seen it, although reading some online forums (in French), some say it is.

        • mimi taylor (cigalechanta)

        Grey Poupon is made by Kraft, USA

    • Peggy

    We recently bought a jar of Amora mustard and tried it out last night. We expected it to be extremely hot (per your blog), but were disappointed that it was only mildly hot. We have been very happy with Musette Dijon mustard and I think it’s still our preferred mustard. But, as always, thanks for your wonderful blog and info!

      • mimi taylor (cigalechanta)

      There are many versions of Amora,
      You didn’t buy the hot one

        • Peggy

        Mimi, How is it labelled? Mine said “fine et forte”.

          • Françoise

          Hi Peggy
          In this case I think it is the hot one you got… There is a “mi-forte” variety which is milder.
          I find the fine et forte to be quite strong when you first open the jar and the pungency tends to reduce with time. If I eat some on its own from a recently opened jar, I get this strong burning sensation in my nose. Maybe you got a bad batch :(

            • Jeannie

            Hi Peggy,

            I was in France last week and specifically went to the supermarket to buy the Amora mustard mentioned in David’s article. It was not hot at all. It said Fine et Forte on the label, so I am not sure why it was not hot. It was good mustard though. Perhaps I purchased an old jar?

            • Peggy

            I don’t know, Jeannie. We ordered ours through Amazon. The expiration date is 5/06/2016, so it’s not expired. It’s a mystery! Maybe we should have ordered the one labelled super hot! However, we like Musette Dijon mustard (French) that we can get at our local grocery store.

          • mimi

          Peggy that SHOULD be the hot one as David pointed out on his blog about Amora mustard.
          Did you buy it in France?

            • Peggy

            Mimi, no, I didn’t buy it in France. I bought it on Amazon.

            • mimi

            Peggy, I have found that some things I bought in France and later bought here don’t have the same formula.

            • Peggy

            Very interesting and thank you. We’ll be going back to Paris in Feb. We’ll look for it there!

    • Linda

    I am headed to Chicago for the weekend and I was pre-shopping this store’s website and thought of you Here

    • Deb

    We lived aboard our barge in France full-time for six years…our craving for some foods from home (USA) drove us to improvise with delightful results. We discovered that Amora makes THE BEST bbq sauce we have ever bought (or made ourselves) ANYWHERE. How astonishing to us that a country that has very little-to-no visible signs of a taste for bbq would have a sauce so delicious and available at every little supermarket in France? Seems to be a secret pleasure that no one admits to….

    • Jeannie

    J’adore Amora! I lead groups to France and we always come home with jars of Amora as gifts! I can get it at a local market and on Amazon. But I just found the Trader Joe’s version and it’s quite good – in a pinch!


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