Had the wife pick up some Maille at the boutique yesterday. Got 3 bottles of the Fins Gourmet, 1 of the Au Bleu and 1 Provencal. Now to find some good recipes!!!

One of my favorite mustard recipes with good mustards:

Open jar.
Slather onto soft pretzel.
Consume.

Will have to try that. I made a leg of lamb (really, I mean the entire leg) with the mustard 'glaze' last week and wowed the crowd. Just slathered a bunch of the provencal (surprisingly spicy) on some bread with dinner tonight :-D

Cal Pep tomorrrow!!!

After reading through the cookbook "Pigs and Pork: History/Folklore/Ancient Recipes", I simplified a mustard sauce enhanced with browned onions, garlic, and leeks. For a touch of sweetness, the recipe recommends the addition of apricot jam.

My friend reminded me of the '90's when a lot of dishes had a mustard sauce/glaze. I hope this trend comes back. I loved a creamy whole grain mustard sauce on trout.