When you hear the word mustard, most people think of the black lid "maille". In fact, this year, Maille is celebrating its 270th anniversary as a French seasoning brand! History is old!


Among them, "Mustard with seeds" is made from white wine instead of vinegar, and is characterized by its fragrant and flavorful taste. However, this is only used for sausage garnish and sandwiches, and if you notice it, the expiration date may expire. When I was looking at Maille's official website , there was an unexpected usage, so I tried it.

For dressing

Japanese-style mustard dressing (for 4 people)

1/2 tablespoon mustard with seeds
2 tablespoons of salty sauce
2 tablespoons of white wine vinegar
3 tablespoons of olive oil
A little sugar

After mixing the ingredients other than olive oil well, add olive oil little by little and mix to emulsify. Vegetables that go well with each other include mizuna, green onions, and garland chrysanthemum. It has a Japanese taste, but the stimulus that comes with it is addictive (if it is too strong, adjust the amount).

Good compatibility with miso

Miso mustard dip (for 4 people)

2 tablespoons of miso
1 tablespoon mirin
2 tablespoons of seeded mustard
2 and 1/2 tablespoons of mayonnaise

Simply add mirin to the miso, spread it softly, and then mix in the other ingredients. You can add it to steamed root vegetables, vegetable sticks, tofu steaks, etc. I don't insist on miso so much, so it may be a sandwich sauce.

To the source

Finally, I will introduce the sauce made by adding fresh cream.

Pork saute mustard cream sauce (for 4 people)

Pork loin (100-130g (4.59oz)) 4 pieces of fresh cream 1/2 cup seeded mustard 1.5 tablespoons
Salad oil / butter Appropriate amount Salt / pepper Appropriate amount Eringi 1 pack Shimeji 1 pack Parsley Appropriate amount

[How to make]
1. Cut the pork and lightly sprinkle salt and pepper on both sides. Put 2 teaspoons of salad oil and 1 teaspoon of butter in a frying pan, heat and bake both sides of the meat to a brownish brown color.
Add seeded mustard, cream and 1/4 cup of water to 2.1. And cook to the inside of the meat while boiling.
3. Cut the trumpet mushrooms diagonally to a thickness of 1 cm, and remove the shimeji mushrooms and loosen them. Put 2 teaspoons of salad oil, king trumpet mushrooms and shimeji mushrooms in another frying pan and heat. Sprinkle salt and fry until lightly browned, add a little butter, add pepper to taste and mix with coarse parsley.
4. Assort the trumpet mushrooms and shimeji mushrooms in 2. and the pork in 2. on a flat plate. Boil the sauce left in the frying pan of 2. to thicken it, add salt and pepper to taste, and sprinkle it on the pork.

A sauce that brings out the flavor of the meat by heating it to moderately remove the acidity and make it milder. I think it goes well with chicken and fish as well as pork.

In addition to this, the official website of Maille has a wealth of recipes that make use of the company's seasonings. Please refer to it when you think that the number of turns you bought is unexpectedly small!