A great vinegar adds a dose of flavor to this mustard.
Banyuls vinegar, a very flavorful vinegar made from the natural conversion of the classic dessert wine of the same name, is traditional in parts of Provence. Vinegar is a crucial part of mustard—also enjoyed in Provence—but there is no history of making mustard with Banyuls. Mustard is usually blended with cheaper, less interesting alcohol.
Enter French importer and longtime Zingerman's friend Kitty Keller. She figured that better vinegar would make a better mustard. It took twelve years to develop the recipe, and in 2008 she produced her first jar.
The ingredients are easy to pronounce and understand: vinegar of Banyuls, a touch of water, mustard seeds, sea salt and a dash of turmeric to keep the color. The flavor is similarly straightforward—bright, clean, fresh. The heat is balanced. I think it's great with grilled pork. Try it on a ham sandwich with a wedge of Comté cheese. Excellent stuff, limited supply.
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