Our Violet Mustard from Brive
In the XIV century, Pope Clement VI, a great gourmet, remembered that this very exclusive mustard was produ- ced in our area and he summoned the mustard-maker Messire Jaubertie, to join him in Avignon.
He was so successful he was nominated “The Master Mustard Maker to the Pope”.
This traditional speciality from our town was made by my grandfather Elie Denoix.
We have saved this “fairy in a violet dress” from oblivion and underline it is prepared with noble grapemust, red wine and a palette of harmo- nious spices.
It is totally free of any additives or colours.
Gentle and spicy, it enriches many types of dishes.
– To accompany cold meat or fish, stewed beef, salt pork, blood sausages.
– To deglaze after cooked pork meat, duck magret, salmon or tuna and adding some fluid fresh cream.
– In any marinade.
– When coating with breadcrumbs or flour replace the eggs with some “Moutarde Violette de Brive” (cook gently).
– To add some secret flavour to vinaigrettes or mayon- naises with avocados, asparagus, chicory and tomatoes.
– And so on... following your inspiration and taste