This violet mustard caught my eye almost five years ago. It seemed like a gimmick, “the most exciting new mustard innovation in ages” I thought to myself. I suppose it's no surprise – even though it was to me – that it's actually a very old combination.

Moustarde au violette has been eaten in French grape growing regions for centuries. It used to be made each autumn by blending freshly pressed red grape juice with just ground mustard seed. It was a lost art until Elie-Arnaud Denoix worked for a year to revive it. He tested his recipe with older folks in the village of Brive La Gaillarde, where the last violet mustard maker had been located. He put it before them and asked, “Is it like what you remember?” 50% said absolutely yes. 50% said absolutely not. Success!

Violet mustard is coarsely ground and crunches when you bite, like caviar. It's naturally sweet and spicy, making it ideal for serving with meats of all sorts. In its home region of Perigord it's a traditional side for boudin sausage cooked with apples. It also adds a flowery flush of flavor to fresh cheeses like our City Goat.