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I use Poupon ( Ina Garten's fav) and Maille.
I can't say that either are all that strong. It wouldn't surprise me if the French place made up their own from powder.
I put a little dijon in a lot of sauces....too add a depth of flavor on the back of the tongue. You can't taste the moutard, but would know if it were missing.
I use Poupon ( Ina Garten's fav) and Maille.
I can't say that either are all that strong. It wouldn't surprise me if the French place made up their own from powder.
