Cooking with Maille Dijon Mustard
Spice up bánh mi, a classic Vietnamese sandwich, with a dollop of Maille Dijon Mustard. Chef-owner of Átipico Matteo Pertoldi, shows how.
La Maison Maille has been satisfying consumers with its range of premium mustards for over 270 years. Today, it continues to offer the finest ingredients and sauces to help chefs and homecooks in creating the best flavours for their loved ones and friends.
Matteo Pertoldi, chef-owner of Átipico, which offers private chef services, says, “During my stay in France, I discovered Maille Dijon Mustard. A classic French condiment, it has a creamy texture, and smooth finish which helps to elevate the flavours of your dishes - especially those with salad dressings as well as meat and fish sauces.”
Adding Maille’s Dijon mustard in the traditional Vietnamese Banhi Mi creates an added flavour dimension. This goes particularly well with Átipico’s trendy and daring philosophy. “The spicy and tangy flavours from the mustard add a refreshing taste to the rather meat-centric dish. I chose to pair it with Wagyu steak as red meat goes really well with the Maille Dijon Mustard,” he explains.
Commonly, mustard is served with hot and cold meat but the flavours truly shine when it is in the background. Just like a good chef, always always use the mustard with care.