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Mayonnaise and Mustards

Mustard and Mayonnaise are kindred spirits in France where one is often a constituent of the other!

There are many tales of the origins of the name Mayonnaise but one of the more colourful is that it may have benn named 'Mayennaise' after Charles de Lorraine, Duke of Mayenne because he took the time to finish his meal of chicken with a cold sauce before being defeated at the Battle of Arques in 1589. At Le Plat du Jour you will find a a French mayonnaise for every taste. It is the perfect accompaniment for 'pommes frites', cold chicken or hard boiled eggs to name just a few.

The famous Dijon mustard originated in 1856 when Jean Naigeon of Dijon used verjuice, the acidic juice of unripened grapes in place of vinegar in the traditional recipe. The many varieties of Dijon are characteristically smooth and fine grained. One can also find coarse grained French mustards that are made mainly with black mustard seeds.

The most famous makers of genuine French mustard are Maille, Grey - Poupon, Reine de Dijon and Amora.

Mustard is a frequent ingredient in many recipes, dressings and vinaigrettes and as an accompaniment to hot or cold meat and cheeses. One of life's perfect add-ons!
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