In September we went on a long weekend to Bourgogne. The trip was my Birthday present from my husband (yes I am totally spoiled!). While we were there we visited the Edmond Fallot Mustard factory. I am a big fan of mustard, and yet, I did not quite know how it was made!
The factory visit was very informative and took us through the different stages of manufacturing. At one time, making mustard in Bourgogne was a huge business, and there were over 120 different producers, now however, it is mainly the larger companies, and Edmond Fallot. Edmond Fallot Mustard has managed to survive the times, they have been producing mustard for over 120 years, and are still fairly small with only around 20 employees.
We were disappointed to find out that Dijon Mustard does not mean that it has been made in Dijon, you can get Dijon Mustard made from different places all over the world! If a Mustard is marked with Dijon it simply means the ingredients are the same. Good to know! However, if you find a mustard that is marked ‘Bourgogne’ that is protected and does mean that it is made in Bourgogne.
How best to use the Edmond Fallot Yuzu Mustard, than to pack a punch in this Lemon, Garlic and Tarragon Mayonnaise!
Lemon and Tarragon Aioli
- 1 egg yolk
- 1 small garlic clove
- 1 tablespoon Edmond Fallot Yuzu Mustard (you can use any Dijon Mustard)
- 60 ml rapeseed oil
- 60 ml olive oil
- 1/4 teaspoon salt
- juice of 1 lemon
- 2 tablespoon tarragon
Place the egg yolk, crushed garlic and mustard into a bowl. Whisk vigorously until mixed. Continue whisking while slowly adding the rapeseed oil and the olive oil in a steady stream. Your arm will hurt, but its worth it! Just make sure you add the oil slowly – whatever you do, do not add it in one whole go! Once you have a creamy and thick like mayonnaise mixture, add the lemon juice. This will whiten the mixture. Then add the salt and tarragon.
Serve with salads, or mix with cooked potatoes, or serve as a dip with raw vegetables. Delicious!
Most importantly Enjoy!