This particularly spicy mustard is a great addition to meats, especially beef and duck. It can also be used in a vinaigrette to liven up the flavour of salads and is also good for deglazing to make a gravy.
Dijon mustard can be used with all types of meats and fish, and in vinaigrettes, mayonnaises or remoulade sauces. It’s the ideal complement for any type of meat, from beef to poultry and pork to game, whether served hot or cold.
The smoke of the tea combined with the mushroom flavour of the cep intensifies the autumnal side of this mustard, which goes great with a cut of beef, game (such as wild boar or venison), poultry (guinea fowl, etc.) or smoked fish. It can also be added to a mayonnaise for something new.