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  1. us.maille.com › products › maille-hot-honey-dijon-mustard-9-4-ozMaille Hot Honey Dijon Mustard, 9.4oz

    Maille and Mike's Hot Honey come together to create a special edition condiment: Hot Honey Dijon Mustard. Sweet-savory-heat combination of dijon mustard and honey infused with chili peppers. A quick and easy condiment, dip, sauce, or marinade that adds the perfect kick to your favorite foods.

  2. us.maille.com › blogs › recipesMaille Recipes

    La Maison Maille recipes. Discover a wide selection of our inspiring recipes, many developed specially for Maille by renowned chefs. All are a joy to prepare and will satisfy the most demanding taste buds. Recipes. Ingredients. Course. Prep Time. Creamy Maille Scalloped Potatoes. Roasted Butternut Squash with Maille Dijon & Cornichon Vinaigrette.

  3. Maille has been using the finest ingredients and crafting gourmet mustard flavours for 270 years, Free delivery on all orders over £40.

  4. 2 Σεπ 2016 · We first needed to select a base (Maille Original or Old Style); add mustard (5 tbsp into a mortar and pestle); add two ingredients (berries, syrup, herbs); mash it up and then fill the jar! My custom mustard had Maille Honey Dijon, blueberries and maple syrup!

  5. Maille Dijon Original, a unique smooth and hot mustard with a subtle spiciness. Mixed mustard seeds made into a refined blend full of character. Mustard available in a 500 ml recyclable glass jar.

  6. Ingredients. 1 medium-sized fresh beetroot. 1 small butternut squash. 1 parsnip. 1 red onion. 1 garlic. 1 sprig of fresh rosemary. 1 handful green beans. 150 ml or 3/4 cup olive oil. 50 grams chanterelle mushrooms. 2 tablespoons Maille Dijon Originale Mustard. 1 large clove of garlic. Preparation.

  7. Place the remaining oil, Maille Honey Dijon Mustard and sugar in a small saucepan over medium heat. Boil and wait for sugar to caramelize (about 3-4 minutes). Remove from heat and add baking soda. Line a baking sheet with parchment paper and cover with popcorn. Pour mustard and sugar mixture onto popcorn and let cool. Serve.

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