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This is not a joke ... how do you open a jar of Pommery Mustard?

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I purchased a 8.8 oz jar of Pommery Moutarde Royale. It is the one in a ceramic(?) jar that is corked and with a wax seal. I've removed all the wax around the mouth of the jar, only some wax is still left on the cork top. I have run a small knife around the tight space between cork and jar, but can't seem to get the cork to move at all. Am I suppose to use a cork screw? This is quite an expensive jar of mustard and I am trying to not butcher the cork into bits into the mustard. Thanks any experienced advice with opening this product is appreciated.

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  1. I am not experienced but I googled "how do you open a jar of Pommery Mustard"

    http://food52.com/hotline/571-i-have-...

    Anything there?

    1. Can only suggest sliding the knife a bit deeper down the tight space and gently levering. It usually comes out quite easily.

      1 Reply
      1. re: Harters

        Yes, that was the solution. I inserted a small knife applying a gentle lift every half inch or so around the whole jar 5 full turns and got it out. I had called the "artisanal" cheese shop where I bought the Pommery and they told me to use a cork screw! Knowing how soft and thin the cork is now I don't think that would ever work. Thin blade a little precision and patience paid off. Thanks!

      2. I haven't had a big problem with the cork but the wax drives me nuts. How did you remove the wax on your jar?

        1. I opened mine by using my kitchen torch to melt the wax, then prying the cork loose. It was a LOT easier to open than the big jar of "traditional" Pommery with the red plastic cap on it. I had to use pliers to get that puppy out! Thank goodness I had saved the cork lids on old jars from years ago because that red plastic thing sucks! The wax on the Royale lid is gold sealing wax, and if you're into old fashioned folderol, you can save it and melt it on the back of envelopes, then seal it with a signet ring or whatever else takes your fancy. I have mine in a zip lock sandiwch bag.

          6 Replies
          1. re: Caroline1

            Ingenious! But who has a signet ring and who uses envelopes? I guess you could make the wax impression, scan it and add to an email.

            1. re: mexivilla

              That'll work! And if you don't have a signet ring, the cap off the toothpaste, an impression of your silverware pattern, or the head of a phillips screw will work just fine. Let's jazz up our emails!

            2. re: Caroline1

              my latest crock has the red plastic cap, and i use a spoon tip to pry up the edge, or a dull knife.

              1. re: alkapal

                Yeah, but after the hard work of getting it off the first time, there was no way I was going to do that twice. NO way. Thank heaven for old corks! What were they thinking?

                1. re: Caroline1

                  it gets easier, plus i like the good seal. i guess new cork is getting expensive, so it is good you have some old ones.

                  for the store to tell him to use a corkscrew was…screwy!

                  1. re: alkapal

                    My personal policy is to never ask a store clerk about anything. First off, there's very little chance they will know the answer, but there is a good chance they'll make something up off the top of their heads just to feel good about how smart they are. And then you're left trying to open a jar with a three inch wide cork lid with a cork screw! The last time I asked a store clerk about something was at Lowe's. I was looking for L braces and not finding them. I asked a clerk. He said they didn't carry L braces. As I was walking out of the store in disgust, I came upon a rack of shelves LOADED with L braces! Store clerks are not a reliable resource for any information.

            3. I just had the same problem with a crock of Edmond Fallot Dijon mustard. No wax coating, but it's a synthetic cork, with very little angle on the part of the cork inside the crock.

              I tried digging a sharp, short knife blade into the cork to finagle it up; that work an infinitesimal smidge. I tried pliers; that didn't work at all. Finally grabbed a cork screw and carefully put it in the center of the cork, hoping I wasn't breaking through to the bottom. Slowly pulled the cork out - and I didn't break through.

              I carefully put the cork back in, and when I tried to remove it, had additional difficulty. No way I'm dealing with this every time I need a few tsp. of mustard; transferred all of the mustard to a clean empty jar.

              I like their mustard; I'll buy in a jar from now on.

              1. Here's an even better idea: make your own. This is a good imitation of Pommery Moutarde Royale and it costs pennies to make vs the high cost of Pommery. Soak 1/3 cup light or dark mustard seed overnight in 1 cup water. Next day add 2 tablespoons wine vinegar, 2 tablespoons honey, and 1 1/2 teaspoons salt. Blend (must use a blender---food processor won't do the job right) until the mixture turns creamy, about 5 minutes. Refrigerate. At first the mustard is hot but as it sits in the refrigerator for a week or so it gets milder. Keeps forever.

                1 Reply
                1. re: Querencia

                  This is the basic recipe I use.
                  Whether you use cold or hot water makes a difference in how hot the mustard will end up.
                  The initial mustard/water chemical reaction 'sets' the amount of heat.
                  The lighter the mustard seeds the less hot. I use 'brown' seeds.

                2. Don't laugh but I have used wrenches to grip wax-covered corks and turn them while breaking the wax seal. I've done this with the seal on Marie Dufau Armagnac. Works a charm - just make sure you are tightening the wrench on the wax/cork and not the glass or eartherware container. For the mustard container it's just a question of getting the right size vise-grip wrench or similar type of adjustable gripping wrench.