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Pommery honey mustard is dark, thick and sweet – ideal for glazing a joint of ham or gammon. It won the bronze award in the honey mustard category at the 2014 World-Wide Mustard Competition.
In France, they take a different approach to honey mustard than the rest of the world. Honey is usually added simply to make the mustard sweeter, but French moutardiers specially select the honey they use to give a distinctive flavour as well as sweetness.
Try Pommery honey mustard with roast or grilled chicken. Or mix with olive oil, white wine vinegar and black pepper for gourmet salad dressing.
Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer.
Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard.
Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today.
Some separation may occur in storage. Stir well before use.
Ingredients: water, mustard seeds, vinegar, honey (27%), pectin vinegar, salt, spices. Contains allergens: mustard.
Due to the fragile nature of the mustard jars, the wax seal can sometimes become chipped. This does not affect the product quality.
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