L’Épicurien Périgord Truffle Mustard
- Regular price
- $15.00 USD
French mustard with Périgord truffle for an earthy twist on a pantry staple. Stir a little into a creamy sauce, spread it on a roast-beef sandwich or serve alongside potatoes and grilled meats.
Truffle can be heavy-handed; here it is a whisper inside a proper French mustard. I chose it for the roast-beef sandwich, the steak, and the cream sauce that wants something more.
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A little something to go with it
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Good to know.
- Maker / Brand
- L’Épicurien
- Category
- Mustards
Rogério Callegari, Founder
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A closer look.
French mustard with Périgord truffle for an earthy twist on a pantry staple. Stir a little into a creamy sauce, spread it on a roast-beef sandwich or serve alongside potatoes and grilled meats.
About L’Épicurien
L’Épicurien has made preserves, spreads and condiments in Le Bosc, near Montpellier, since the late 1980s, after founder Bernard Le Gulvout outgrew the back room of his Paris delicatessen. It remains a family house, run by his nephews, cooking in small batches. The truffle here is Périgord black truffle — Tuber melanosporum, the winter truffle — at 1.2%, which is enough to be unmistakable without turning the jar into a novelty.
How to enjoy
- Whisk into vinaigrettes and pan sauces
- Serve with charcuterie, cheese and roast meats
- Brush lightly over chicken or pork before roasting
Details
- Net weight: 7.05 oz
- Origin: Le Bosc, France
- Storage: refrigerate after opening
Ingredients
Water, mustard seeds, vinegar, salt, sugar, sunflower oil, Périgord truffles (1.2%), sodium bisulfite.
Contains mustard and sulfites.
Questions
Is it real truffle? Yes: 1.2% Périgord truffle, the black winter truffle, in a smooth mustard base.
Where does a little go a long way? A teaspoon in a cream sauce for steak or pasta, a spoonful mashed into potatoes, a thin layer under roast beef in a sandwich, or beside a cheese board with something aged.
How long does it keep? Sealed, well past a year in the pantry; once open, keep it in the refrigerator and use it within a few months.
Pairs with
Il Boschetto truffle olive oil if you want to go further; the lemon and thyme mustard for the brighter days. More French mustard and pantry essentials.
At the Lello table
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The maker
L’Épicurien
L’Épicurien began in 1982 in the back room of a Paris delicatessen and has cooked in Le Bosc, near Montpellier, since the late 1980s: small batches, open cauldrons, French producers first. Still a family house, run by the founder’s nephews. We carry the flower confits — violet, jasmine,...
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L’Épicurien Périgord Truffle Mustard