Moutarde Violette

This is my new must-have ingredient! It is the famous Moutarde Violette de Brive. It is mustard made with grape must. Made since the Fourteenth Century, this style of mustard can be traced back to ancient times. In fact, our word mustard comes from the Latin word mustum, which means grape must. Famous in the Limousin region of Southwestern France, Moutarde Violette is the perfect condiment for duck, pates, sausages, beef, and really just about any other place that you would want to use mustard! Its flavor is sweet and delicate with a haunting hint of spice. It is available in two styles, whole grain and smooth. Makes a great base for sauces and vinaigrettes. In the United States, it is available online from Zingerman's (whole grain, search for Violet Mustard), La Cuisine (smooth, search for Purple Mustard), and other sources. Sometimes, due to U.S. labeling laws, it is referred to as "Purple Condiment". In France or the rest of Europe, you can order it from Bien Manger (smooth, search for Moutarde Violette).

French Walnut Vinaigrette

A staple of fine French cuisine, roasted walnut oil is the perfect compliment to summer salads. My favorite brand of walnut oil is made by La Tourangelle, a company that has been handcrafting fine oils for 150 years in Saumur, France. They also offer a wide array of other quality oils for all of your favorite recipes.

This is my variation on La Tourangelle's standard vinaigrette recipe. I like to add slightly more vinegar for a brighter flavor.

French Walnut Vinaigrette

• 1/4 cup roasted walnut oil
• 1 1/2 tablespoon cabernet sauvignon vinegar
• 1 teaspoon Dijon mustard
• salt and pepper to taste, I recommend 1/4 teaspoon of each
  

In a small bowl, whisk vinegar, mustard, salt**, and pepper together. Slowly drizzle in walnut oil, whisking thoroughly.

** Tip - Always add salt to the vinegar before adding the oil. Oil can prevent the salt from dissolving completely.