- No artificial flavoring
- Comes in a collectible stoneware crock
- The Pommery family began making mustard in 1760 and has kept the recipe a secret ever since
Water, mustard seeds, vinegar, salt, preservative (sodium bisulphite)
- Delicious when slathered onto sausages
- Can be used in mustard vinaigrette
In the 19th century, a mustard mechant and mill owner named J.B. Pommery inherited the secret recipe for making Meaux mustard from a priest. Since Charlemagne’s time, kings would ask monks to grow mustard seeds and make mustards in cathedral towns. Since Meaux was an area rich in the kind of silaceous rock needed for mill stones, many mills have been built there since then. The recipe for Meaux mustard was almost lost in the 20th century until the Chamois family reintroduced it in 1949.