Artisanal Truffle Mustard, in a Jar

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Organic blond and brown mustard seeds, organic sunflower seeds, "trumpet of the dead" mushroom (Craterellus cornucopioides), Truffle oil, Cognac, organic rice vinegar (Made in France), Aubel syrup (Made in Belgium), natural truffle flavor, salt, organic garlic, Vanuatu pepper (Piper nigrum), chickpea flour.

A bit of history
Ground mustard seeds, known since ancient times by the Greeks, Egyptians, and Romans, were added to foods.
From the 1st-century AD Roman agronomist Columella to Apicius and his cookbook "De Re Coquinaria," Roman mustard recipes were introduced to Gaul under the name "mustum ardens," meaning "burning must," which became the word "mustard."
It was from the 13th century onward that recipes appeared in France with condiments made near the great vineyards such as Bordeaux and Reims.
In India, and mainly in Bengal, cooked mustard seeds are used to flavor oil.
In France, a decree defines the list of ingredients authorized to obtain the appellation of mustard. The most common condiments consist mainly of mustard seed, honey, white wine or vinegar and milk.A fragrant mustard must be a very aromatic, spicy and tangy condiment.

My artisanal recipe 
To obtain it, I chose highly flavorful herbs.
My macerate combined with natural truffle flavor and "trumpet of the dead", a black mushroom from the woods, ensure the flavor of the truffle, this mythical tuber.
The addition of Cognac increases the power of the yellow and brown mustard seeds while the Sirop d'Aubel, a molasses of apple and pear juice made by hand in Aubel in Belgium, tempers the condiment.
I chose a quality pepper from Melanesia so that the spiciness is allure in this mustard linked to chickpea flour to perfect its smoothness
Enjoy the slight crunch of mustard and sunflower seeds.
This table condiment goes well with cold meats or roast game.

How to use my Royal Mustard with Truffle?
Chef's Little Tips
Mustard lovers enjoy it alone or on bread for charcuterie or slices of cold meats. - A quick recipe for poultry fillets (duck or chicken): Flour the fillets, coat in beaten egg flavored with King's Mustard, and coat twice with fine breadcrumbs. In frying oil heated to 180°C (350°F), fry for about 2 minutes and place in a 90°C (195°F) oven before serving with lamb's lettuce or dandelion salad.
Thicken meat juices without straining them before drizzling the sauce on the plate to enjoy the crunch of the seeds.
For a vinaigrette, the flavors of the condiment season cooked vegetables such as potatoes, salsify, or endive.
Like all my mustards, I offer you this condiment in the form of a sample in a mini glass jar. This container is useful if you want to discover a know-how. It is also part of a gift box bringing together 9 flavors made in my workshop in Tarare.
Share your find with those around you by placing my truffle-flavored condiment on your table at mealtime.

Experience artisanal mustard
Condiments are part of my expertise, acquired over the course of my professional experience. The use of quality ingredients and the pursuit of authentic flavors are a constant in my creations.
Purchasing a sample of this product allows you to test it and introduce it into your recipes or on your table.
And to take it further, a box set brings together 9 flavors of artisanal mustards.
Your feedback is welcome.

Packaging
Glass jar with mechanical closure and 4-panel cardboard label tied with linen twine.
Sample packaged in a mini glass jar with screw lid.