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Posted (edited)

No.    I use Amora,  Maille and Edmond Fallot.    IMHO, Amora has among the best flavor.   All of these brands hold up well over time, assuming refrigeration and non-contamination.

Fallot's Walnut mustard is a lovely accent.   

Edited by Margaret Pilgrim (log)

eGullet member #80.

Posted
5 hours ago, weinoo said:

 

Yeah, it's great for a French-style salad dressing...it really helps with the emulsification; I usually make salad dressing by the cup, and keep that in the fridge. It generally gets used up in a week.  It's also good in pan sauces, potato/egg salads, and those other French salads I like to make, whether with carrots or celeriac.

 

 

Jacques offers a shortcut.

  • Thanks 1

eGullet member #80.

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