EDMOND FALLOT HORSERADISH DIJON MUSTARD

By this point in the road test I was suffering from a serious case of mustard mouth. Never heard of it? Well, you’ve probably never tried to eat mustard with every meal for several days. I read recently about an Australian explorer who had the roof of his mouth peel away due to dehydration and malnutrition, and I’m a little concerned I might be following in his footsteps. Anyway, this mustard is called a ‘horseradish Dijon mustard’, which is confusing, because I thought all Dijon had horseradish in it. The difference with this one, compared to the supermarket version I normally buy, is that it’s actually French. Calling my home-brand mustard ‘dijon’ is like calling cheap sparkling wine ‘champagne’. According to the Edmond Fallot website, though, what truly sets this mustard apart is the traditional method used to grind the mustard seeds. Most Dijons I’ve tried are smooth, but this one still has some seeds visible throughout, so I guess ye olde grinding mill needs a little tweaking.