For the holidays, how about traditional Dijon mustard mixed with gingerbread spices? It’s a French specialty.

In French it’s called moutarde au pain d’epices; pain d’epices, which translates to spice bread, is the French word for gingerbread.

Gingerbread is one of the specialties of the Burgundy region of France. So it’s no surprise that creative cooks decided to finely grind and mix it with honey and mustard.

The subtly flavored mustard is delicious served with white meats or sausages, ham or pork. You can spread it on a sandwich, serve it with an omelet, turn it into a dip, or add it to a stuffing mix for roast chicken in a vinaigrette for for salad and crudités.

It’s something special for a foodie holiday gift. We found the Fallot brand at BienManger.com and the Pommery brand on another website, website.

Maille also makes a version with white wine, gingerbread and chestnut honey.