Strasbourg Strong Mustard

Strasbourg hot mustard is an Alsatian mustard with a unique character. It is characterised by a delicious and unique blend of spices, which offers a delicious lingering taste, as well as a touch of white wine vinegar, the amount of which gives the mustard its strength. This recipe is made in Alsace according to an original recipe developed in our workshops. The mustard seeds come from our partner farmers in France, whose local industry we support. To obtain a spicy mustard, we carefully select the variety of seeds. Our farmers grow brown mustard seeds, which are spicier than the white seeds traditionally harvested in Alsace for mild mustard. Its aromatic strength makes it a perfect culinary match for charcuterie specialities, sauerkraut and kassler. It enhances grilled, braised and stewed meats as well as sandwiches. Its aromatic and spicy notes make it an ingredient of choice for preparing vinaigrettes and potato salad dressings. This recipe is a tribute to Alélor's attachment to Strasbourg: the company produced mustards on the outskirts of the European capital, in Lingolsheim, for over 130 years, until it moved to Mietesheim in 2006. Best known for its mild mustard, still sometimes called ‘Condiment’, Alsace is no slouch when it comes to making spicy products, such as horseradish. Alsace had to have its own recipe for spicy, gourmet and generous mustard, reflecting its terroir. Alélor has created a strong Strasbourg mustard, as a nod to Dijon mustard. This well-known spicy mustard has been associated with the capital of Burgundy since the 13th century. However, since 1937, the name ‘Dijon mustard’ no longer refers to a place of origin but to a recipe with specific, regulated specifications. Alsatians and lovers of Alsace will now have a local strong mustard to proudly enhance all regional dishes.