Note: This is a product review of Maille UK products that I was requested to try. All views in this post are mine / Not Just Vegetarian‘s
The extremely nice people at Maille UK reached out to me to try out their products. Did you know that Maille have been in the vinegar and mustard business since 1747 when Maille’s first boutique opened in Paris? Maille have been supplying their condiments to French, Austrian, Russian and to English courts and royal families since the late 18th century / early 19th century. Maille has a boutique in Dijon (the home of Dijon mustard in Burgundy, France) since 1845. You do not have to go to their boutiques in Paris or Dijon to sample Maille’s gourmet products, the online boutiques in France and England allow for very easy shopping of many of their unique products, including dijon mustard. Maille vinegars and mustard are made by “Maitres Moutardiers” (Master Mustard-Makers) and “Maitres Vinaigriers” (Master Vinegar Makers). What I love about the Maille online boutique is that it allows you choose a mustard / vinegar based on the types of flavours you like / want to experience – aromatic herbs, citrus and zest, fruits and berries, flowers and vegetables, mushrooms and roots, cream and cheese and so on.
The products that I was sent were Mustard with white wine, hazelnut and black chanterelle mushrooms, cider vinegar with honey and mustard with chablis white wine and black truffles. Not Just Vegetarian is not a recipe blog, so I started with detailed look at Maille UK’s website that lists many recipes, yet I did not find recipes that used these specific products. So, I relied food communities and a blog to find recipes with minimal preparation and active cooking time to try the Maille products that were sent to me. With these 3 products, I was able to make a salad, an appetizer and a main dish – a complete meal for a fine dinner at home 🙂
The Maille mustard with white wine, hazelnut and black chanterelle mushrooms, was tangy with subtle flavours of hazelnut and mushroom. I made an Avocado Tartare from this Food and Wine recipe, which uses dijon mustard, but I substituted with the mustard with hazelnut and chanterelle mushrooms, and the tartare was delicious! I would try this mustard with toasted baguette and call it an appetizer for a dinner party at home 🙂
The Maille cider vinegar with honey was tangy yet sweet because of the honey. I tried this savoy cabbage, apple and walnut salad with blue cheese, from Smitten Kitchen. The cider vinegar with honey was perfect for the granny smith apples and the blue cheese. If you have never tried cider vinegar, read this post on the benefits of organic apple cider vinegar.
The Maille mustard with chablis white wine and black truffles was slightly sweet because of the white wine and had the distinct aroma of black truffles. I used this Epicurious recipe of sauteed scallops with mustard sauce. I made some orzo pasta to go with the scallops and it was unbelievably delicious and aromatic. Just a little dollop goes a long way to increase flavour dramatically!
I can’t wait to go to the Maille boutique in Piccadilly (London) to explore more of Maille’s products. You can shop for unique Maille products from their online boutique (please check FAQs for more information).