L’Épicurien
L’Épicurien Mustard with Lemon Zest and Thyme
French mustard with bright lemon zest and savory thyme. Its combination of mustard heat, citrus and herbs makes it an easy partner for roast chicken, vegetables and sandwiches—or a quick starting point for a vinaigrette.
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Tasting notes
Mustard heat, lemon zest and thyme in balance: the heat arrives first, the lemon brightens it, the thyme lingers. It makes a bright vinaigrette, a crust for roast chicken, and a very good sauce for fish once whisked into crème fraîche.
About L’Épicurien
L’Épicurien began in 1982 when Bernard Le Gulvout, a jam-maker, took over a delicatessen at the edge of Paris and started cooking his own preserves and spreads in the back. By the end of the decade he had moved production south to Le Bosc, near Montpellier, where the house still works: small batches, open cauldrons, French producers first. His nephews Benoît and Xavier Gandon run it today. This mustard is a good example of their way with a classic — the seed and vinegar of a proper French mustard, with 5% lemon peel and 3% thyme worked in.
How to enjoy
- Whisk into vinaigrettes and mayonnaise
- Serve with roast chicken, pork, vegetables and sandwiches
- Stir into pan sauces or use as a glaze before roasting
Details
- Net weight: 7 oz
- Origin: Le Bosc, France
- Storage: refrigerate after opening
Ingredients
Mustard seeds (EU/non-EU), water, alcohol vinegar, lemon peel (5%), salt, thyme (3%) and sodium acid sulfite (preservative).
Contains mustard and sulfites.
Questions
How hot is it? It has the clean heat of a French mustard, brightened rather than blunted by the lemon. Less blunt than a straight Dijon on a sandwich; livelier in a dressing.
A quick vinaigrette? A teaspoon of this mustard, a tablespoon of vinegar or lemon juice, a pinch of salt, then three tablespoons of olive oil whisked in. It holds together on its own.
What else is it good for? A thin coat on a chicken before it roasts, a spoonful in the pan after the chops come out, or with cold pork and a green salad.
