Two favorite flavors together: Dijon mustard
and balsamic vinegar. Photo by Hannah
Kaminsky | THE NIBBLE.

Often, the nicest gift you can bring to a party or dinner hosted by a foodie is something knew he or she probably hasn’t tried.

We nominate Maille’s new Honey Dijon Mustard with Balsamic Vinegar of Modena. Together, the two classic flavors create a flavorful yet mellow blend that’s not quite as sharp as classic Dijon mustard. At 10 calories per teaspoon, it’s low in calories and high on flavor.

We love basic Dijon mustard, but it’s that much special—similar to Edmond Fallot Gingerbread Mustard we wrote about recently.

As you might imagine, there are countless ways you can use fine mustard to enhance almost anything on your plate.

The product, which is a medium brown color as opposed to conventional yellow Dijon, just arrived in the U.S. Until recently, it has only been available at Maille’s European boutiques in Dijon, Paris and London.

Get yours online at MyBrands.com for $9.89 per jar (7.9 oz/225g).

SERVING SUGGESTIONS

 
You can find lots of recipes on Maille.us. Although we haven’t tried it, there’s a recipe for carrot cake that uses Dijon mustard!

RECIPE: BALSAMIC MUSTARD & CRANBERRY SAUCE

Combine the sweetness of balsamic with the balance of mustard in this new twist on homemade cranberry sauce. The cranberry sauce can be made up to five days in advance.

Ingredients

 
Preparation

1. COMBINE all ingredients in a small saucepan and heat over medium-low heat to a simmer.

2. REDUCE the heat to low and stir occasionally until the cranberries have broken down and the mixture is thick and sauce-like, about 20-25 minutes.

3. REMOVE from the heat and cool completely before serving.

Cranberry sauce with balsamic Dijon mustard. Photo courtesy Maille.

FOOD TRIVIA

The Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, known as must, with ground mustard seeds (called sinapis) to make burning must, mustum ardens in Latin. Hence, the name must ard.

 
ABOUT MAILLE

Founded in 1747 by Antoine Maille in Dijon, France, La Maison Maille stepped into history when the refined recipes first caught the attention of King Louis XV of France, becoming his official supplier of vinegar and mustard. Soon other European Royal Courts, including those of Russia, Prussia, Austria and Hungary, followed suit and granted Maille this significant honor.

Maille is the leading producer of premium mustard, vinegar and cornichons in France and the number one brand of imported mustard in the U.S. Maille Honey Balsamic joins the brand’s U.S. imports, which include Dijon Originale, Old-Style (À La Ancienne), Honey Dijon, Horseradish and Rich Country mustards, plus Dijonnaise and Cornichons.