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Edmond Fallot Basil Dijon Mustard


A real dijon mustard made by Edmond Fallot in Beaune France following the recipe and methods made law in Dijon in 1634. Family operated, Fallot Mustard combines traditional expertise, intimate knowledge of Burgundy wine grapes and passionate quality control.

Edmond Fallot Basil Dijon Mustard (Moutarde au Basilic) combines black and brown mustard seeds with verjuice, wine vinegar, and fresh basil leaves. This mustard is extremely versatile in the kitchen. Spread basil mustard on a sandwich, use it to make a creamy sauce for chicken or pasta, or spread over fresh ricotta or gruyere on toasted baguette. Net Wt 7.4oz

Recipe: Seared Salmon Filets with Basil Mustard Cream Sauce

4 thick pieces of salmon
1 Tablespoon oil
1 medium shallot
3 Tablespoons white wine
3 Tablespoons Edmond Fallot Basil Dijon Mustard
1/3 cup light cream 
12 - 16 leaves of fresh basil
Flaky Sea Salt
freshly ground Black Tellicherry Peppercorns

Peel and finely chop the shallot. Finely slice basil leaves by stacking several leaves on top of each other, roll them up like a cigar, and slice across the roll. Mix mustard and cream together. Set aside.

Heat oil in a 12-inch skillet over high heat until shimmering but not smoking. Press the filets between paper towels to dry all surfaces thoroughly. Sprinkle salmon on both sides with salt & freshly ground pepper.

Add the fillets, skin-side down, and cook without moving the fillets for about 30 seconds until the skillet regains its lost heat. Reduce the heat to medium-high, continue to cook until the skin side is well browned, and the bottom half of the fillet turns opaque, about 4-5 minutes. Turn the fillets over and cook without moving them, until they are no longer translucent on the exterior and are firm but not hard (about 3.5 minutes for medium). Remove the fillets from the skillet and keep warm.

Reduce skillet to low heat and add shallots. Scrape and stir frequently over low heat for about 2-3 minutes until soft. Add white wine and reduce slightly. Add mustard cream mixture and basil to skillet and cook just until sauce is heated through. Remove from heat.

Plate salmon fillets onto a serving platter or individual plates. Spoon sauce over salmon and serve immediately.

Serves 4