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Jul 27, 2011 05:35 PM

What's your favorite dijon mustard and where do you buy it locally?

I have been using more dijon than ever in cooking etc. and am looking for a new source. I just finished a pint of the Bornier from Cardullos. It was good, but I wouldn't mind something with slightly more kick. I have enjoyed Roland in the past, but have not seen it around here lately. I find the hot Maille can be a bit strong for some cooking uses.

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  1. I'm a Grey Poupon fan and just recently discovered Trader Joe's has a good coarse grain Dijon - bigger bottle for less money. Have you checked out the Mt. Horeb Mustard Museum? I order online from them frequently - they have such great variety and have never been disappointed.

    2 Replies
    1. re: pasuga

      Kudos to you. I'm a Grey Poupon fan, too!

    2. I love Fallot Dijon... the last family mustard producer in the Dijon region. Sadly, I can no longer get it locally and now order it from If you order a case, 12 bottles of mustard, the shipping charges are very reasonable.

      9 Replies
      1. re: smtucker

        I had recently picked up two jars of Edmond Fallot mustard at Formaggio Kitchen. They usually have it in stock.

        Formaggio Kitchen
        244 Huron Ave, Cambridge, MA 02138

        1. re: smtucker

          Thanks for the link, I may try this one. Are you using the regular Fallot dijon, or the Burgandy dijon? From the description it seems that the burgandy is stronger in taste. I am looking for something with bite, but not overwhelmingly so as I use it a lot in cooking so I may go with the regular. I think I have seen this one at Cardullos which is close to me. I can try it from there and order from French Selections if it is what I am looking for.

          I have tried TJs, but it is a bit stronger than what I am looking for.

          Mustard Museum looks right up my alley. I will check it out.

          1. re: Gabatta

            I have not cared for the burgundy mustard.... just not to my taste. [I have an unopened jar if you want it. Just send me a message to the email address in profile.]

            I do like their country mustard however. Sounds like you can buy a jar at Formaggio according to jj, and see if it is to your tastes. [I suspect that mail order is a much better price if you know you like it.]

            1. re: smtucker

              I appreciate the generous offer. I am going to buy their regular dijon and see if that does the trick. Thanks though.

          2. re: smtucker

            They have several varieties of Fallot at Fairway Supermarkets (all in the NY area and one in ParamusNJ and Stamford CT

            1. re: smtucker

              I just discovered this mustard, and adore it. I buy it at Ma France, in Lexington.

              To address the concerns of the poster who brought this thread back to life today, it does say "Product of France" on the jar. I imagine there are pretty strict rules in France about not mislabelling products made in China as being products made in France, but I could be wrong.

              And to go totally off topic, I love it in Dijon Vinaigrette a la Le Relais de l'EntrecĂ´te:

              One part mustard
              one part vinegar (recommend tarragon vinegar)
              two parts oil (try walnut oil!)

              Toss with arugula and rare steak and you have the perfect steak salad.

              1. re: Chris VR

                Note above my joking about China did not illicit response.

                I was specifically told, and repeatedly, and near the last once-operative factory (next to which the Maille mustard boutique is still located in downtown Dijon), is that Dijon mustard is no longer manufactured *in Dijon*. That's all.

                If the product says "Made in France" I feel confident that both the mustard seed and the preparation is indeed France.

                The Grey Poupon that I scarf endlessly is made in the US, I assume, by Kraft, who now owns the name. I love it nonetheless.

                1. re: Blabber

                  Fallot is indeed made in France. I have been to the building, and the smell of vinegar is quite distinct.

                  1. re: Blabber

                    I was always happy enough with Grey Poupon, and I liked Maille well enough until I tried the Faillot. So much for my "mustard is mustard" theory. There's a remarkable difference... unfortunately one that's also reflected in price. But so worth it!

              2. Yes TJ's Dijon is awesome... hot... great for salad dressings and sandwiches!

                1. IIRC Pace in the North End carries a lot of Roland products. You could give them all call to see if they have your mustard there or in one of the other Pace locations.

                  I think I've seen it in some of the places I shop. I'll report back if I spot it.


                  1 Reply
                  1. This is one condiment I never gave much thought to. Poupon has always been my easy-to-find standby. I suspect 90% of my usage goes into vinaigrettes. How do the various brands differ?


                    2 Replies
                    1. re: MC Slim JB

                      Different brands of Dijon mustard use different aromatics. The dijon mustards I like contain really high quality white wine, shallots, and of course really good mustard seeds. The reason I love the Fallot is that it hits more flavor notes. I find Maillot too bitter and Gray Poupon just seems flat.

                      I do notice the difference in a vinaigrette. My uses often include as a condiment for leftover, cold ribeye or NY strip steak, various mustard sauces for chicken, as part of a sandwich. For dishes where the mustard is just one of many ingredients, like Potato salad, I find that the Gray Poupon extra bite works best.

                      1. re: MC Slim JB

                        I thought all Dijons were the same after trying Grey Poupon and Maille, but after a few visits to France realized most non-mass-produced local Dijon mustards are usually much stronger, i.e., spicier. I don't know too much about the differences in aromatics, but for the ones available here I've had Fallot and this other brand called Beaufor (also available at SE Formaggio), both of which are significantly spicier than Grey Poupon and Maille. I've grown to like these spicier ones for most applications. The one time I prefer a milder Dijon is with pate when I don't want it to drown everything else out with heat.