For years I've maintained that Maille Dijon Originale, traditional Dijon mustard was the best darn delicious Dijon out there--besides, the label boasts they have 260 years of expertise behind them, so surely that's enough time to get it right, no? Now I love to slather a hot dog with French's yellow variety or Sabrett's Spicy Brown Mustard as much as the next fellow, and have even grabbed Grey Poupon in a pinch, but when it came to cooking, Maille was my go-to mustard. Only recently at a friend's country house upstate New York in the hamlet of Rhinecliff did I discover Roland certified organic Extra Strong Dijon Mustard (also a product of France), while sittting at their lunch table, making some sandwiches. When the condiment whistled through my nostrils, it suddenly became quite clear--lunch, dinner, what-have-you, Roland's the one to beat!
I still owe a debt to Maille of course, but frankly it doesn't seem to last too long in the refrigerator and in comparison to Roland's in turns subtle and bursting-with-flavor brand, Maille seems a little sour and rather vinegary.
Extra Strong Roland is not to be trifled with, but unless if perhaps ladled on the palate, it never scalds--even while suggesting that it may, Roland is still respectful of food, and in any number of measuring spoons, eagerly awaits the opportunity to enliven a Nicoise or German potato salad, green beans, a dill dressing for salmon and blueberries, or a Shallot-Champagne vinaigrette.
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