Pomeroy Mustard

[Elizabeth Clauser]

Does anyone know what the difference is between Pomeroy mustard and, say Dijon or yellow? Is it called something else on the shelf and easy to find? If not, does anyone know where to find it? Help!

[Jmahl]

Pomeroy Mustard is a brand of whole gran mustard. Really superior stuff. Check out the link for a history and discription.

Good eating,

jmahl

[Gifted Gourmet]

Are we talking about Pomeroy or Pommery Mustard? Or are they one in the same?

[jamiemaw]

Pommery's green peppercorn variety is terrific with steak (in lieu of horseradish) or as a glaze for chicken, game or rack of lamb. Their Fireman's provides some extra heat.

Pomeroy is a mis-spelling that mysteriously lives on as many menus and recipes attest. Pomeroy's was Rumpole's wine bar of choice in London where he famously drank Chateau Thames Embankment.

Little Known Fact: Many European mustards (especially German and Belgian) are actually made with Canadian mustard seed. We joke when our friends from Dijon come to visit and offer to repatriate a pot or two. In defference to Grey Poupon, we usually say that we'd prefer that they "possibly bother us with some fricking claret." Not sure how much of our seed makes it into their product, but the prospect of overpaying for a jar here is amusingly annoying. I know that the sweet Bavaian for my bratwurst probably began its life in Saskatchewan.

Edited March 1, 2006 by jamiemaw (log)

[Elizabeth Clauser]

Thank you, everyone! I knew the egulleters wouldn't let me down!

[Jmahl]

Pomeroy Mustard is a brand of whole gran mustard.  Really superior stuff.  Check out the link for a history and discription.

Pommery Mustard

Sorry for the misspell - thank you Gifted Gourmet. It is, of course "Pommery"

See link.

Jmahl