Mustard wanted

French cuisine loves the mustard. So it hits France hard that the shelves in the supermarkets have many gaps at the moment. Major French mustard producers source much of their mustard seed from Canada, which has had an extremely low mustard harvest due to the summer drought.

Another major exporter of mustard seeds, Ukraine, has to defend itself against Russia (another major exporter of mustard seeds) and therefore can only supply mustard seeds in smaller quantities than usual.

So climate change and war also hit a product that you probably take for granted. In England, almost all newspapers, including the Guardian, report on emptiness in the mustard shelves of French supermarkets.

High time to pay more attention to the delicious mustard. Small mustard producers who use domestic mustard seeds can still deliver and sooner or later there will certainly be delicious tarragon mustard from France again.

Mustard around the clock

From the white sausages, traditionally to be enjoyed with sweet Bavarian mustard before 11:00 a.m., to the vinaigrette for the salad at noon, to the evening liver sausage sandwich, the hamburger or an onion roast.

Mustard accompanies the gourmet around the clock, so in the refrigerator of mustard lovers are usually the following five varieties:

Bavarian mustard

The grainy mustard gets its sweetness, in the best case, from the honey processed in it and it too goes well in a vinaigrette where you want to emphasize the sweet element.

Tarragon mustard

Interestingly, in the epicurean Austria one of the most popular types of mustard. In Austria, people eat about 1 kilogram of mustard per person per year. Who could also walk past a sausage stand in Vienna. There, in addition to hungry opera and theater-goers, you will also meet mustard from Krems in many cases.

Dijon mustard

A relatively spicy variety of mustard, whose recipe uses mainly the brown and black mustard seeds, which bring more pungency compared to the yellow mustard seeds.

Grainy mustard

If the mustard seeds are processed whole or slightly bruised, in France they are called Moutarde à l’Ancienne. Delicious in many sauces.

No frills

Most of the time you can also find a medium hot mustard in your fridge at home, which may then come from a local mustard mill. The people of Düsseldorf love their Düsseldorf mustard, the people of Frankfurt get their mustard from the Fressgass. The mustard without fancy ingredients is suitable for the hamburger and many other dishes.

Those who like to cook at home will have mustard seeds in their spice cupboard to add their graininess to the dish along with the mustard heat.

Once upon a time in Burgundy

Dijon mustard is a recipe, not a protected designation of origin as is the case, for example, with champagne or parmesan. Instead of vinegar, grape juice is added to Dijon mustard.

When Dijon is mentioned, one immediately thinks of Burgundy, where the grapes could have been made into one of the excellent white or red wines, and eats this spicy mustard with gusto.

Dijon began producing mustard as early as the 13th century. Today, one of France’s best-known mustard brands, Maille, belongs to the Unilever Group, which closed production in the city of Dijon in 2009 and moved it to a less expensive location.

In 1747, the vinegar master Antoine-Claude Maille had opened his first mustard store in Paris and quickly became a purveyor to the French royal court. That’s why Maille mustard jars to this day feature the date 1747 and the fleur-de-lis emblem, a reference to the French monarchy.

Not everyone loves mustard the way GloriousMe does

Germany is a mayonnaise country. Figures from the Federal Statistical Office (2020) assign mayonnaise first place among delicatessen sauces at 32 percent, followed by tomato ketchup and other tomato sauces at 30 percent.

Other seasoning sauces come in at 27.1 percent before mustard brings up the rear with 10.9 percent, with per capita consumption tending to decline further over the years.

We, on the other hand, love mustard in all its classic variations and enjoy with pleasure a classic recipe that the gourmet professionals at Effile have modernized and we have simplified a little further:

Eggs in mustard sauce

For this you need for 4 servings:

2 eggs per person

200 ml milk

250 ml chicken broth or optional vegetable broth

250 ml whipped cream

1/2 teaspoon curry powder, preferably Jaipur Curry from the Old Spice Office in Klingenberg, Germany

1/2 teaspoon sweet paprika powder

1 tsp turmeric

1 tablespoon mustard seed

30 gram flour

50 Gram butter

1 tablespoon Dijon mustard

1 tablespoon Moutarde à l’Ancienne, preferably from the French classic Bornibus

2 tablespoons caper liquid

Maldon salt

Hot paprika powder

A pinch of sugar

As a side dish, boiled potatoes go very well with it, and it is best to start with them, as they require the longest cooking time.

Preparation of the mustard sauce

Knead the flour and butter together.

Hard boil eggs.

For the sauce, bring the milk, broth and cream to a boil with the curry powder, paprika, turmeric and mustard seeds, then add the butter and flour combination in small portions and stir in.

Stir in Maldon salt, the caper water and hot paprika powder, and grind in pepper just before serving. Done.

Thanks to the turmeric and curry, the mustard sauce has an attractive yellow color. A nice dish that can make excellent use of the different types of mustard and the mustard seeds.

We stand with Ukraine

On the packaging of our mustard seeds, the country of origin is listed as Ukraine.

To get an impression of the everyday life of the people in the war against Ukraine, we recommend Serhij Zhadan‘s books. Excellent literature that gives an impression of life in Ukraine, in a poetic, human way.

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Photography © Alamy Stock Photo