French Strong Amora Dijon Mustard Moutarde de Dijon Fine et Forte Flacon Souple 265 gr

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When I’m not at my family’s home in France and need to pick one to bring back, it’s always the mi-forte, right in the middle. But most French people can’t get enough Dijon mustard, and it’s part of the classic bistro tabletop trio along with salt and pepper.

It took four of us to heft it onto the roof of the car and it was a twelve-hour drive, round-trip, going there to get it and back. Amora mustard combines the classic creamy texture and taste of French mustard with exceptional strength and flavour. French people don’t like being told what to do—except when they do—but telling someone to not put 1/3 of a jar of mustard on the side of their lunch plate doesn’t really work in my household.Joy of Cooking” (my old college home economics text book), says that it “…originated in Malaya, and its name derives from the native word for “taste. I always wondered why the mustard chicken I cooked was so disappointing and then bought Amora Fine et Fort in a supermarket in Bordeaux – bingo!

Fazal: A journalist who I had met told me the wine used in many Dijon mustards was from New York, which I found curious because there is so much wine in France, it seemed odd to ship it over from the U. The French aren’t generally fans of strong or spicy flavors, so for the timide, Amora makes a Dijon mustard that is mi-forte, or half-strong. I don’t know about you, but hefting a large, thick, solid piece of wood on top of a car and driving it across France, isn’t quite the summer vacation I had in mine. Next time you go to the Netherlands, try Mosterdsoep (mustard soup), a local specialty and one of the few shining lights in an otherwise dismal cuisine (the other one being bitterkoekjes, chewy bitter almond macarons that should be right up your alley).While Amora itself, formerly a small company, is now owned by Unilever, it still promises “authentic taste,” it’s still made in France, and it does not have sugar added. Everyone has a favorite or at least a preferred one depending on the dish it’s being served alongside.