Back-to-school already started in our home where I have been trying to get creative with some lunch ideas for my daughter. Recently she has really taken to eating mustard so I have been incorporating some sandwiches with Maille, the award-winning French brand that has set the Dijon mustard standard for 265 years.
Created in 1747 by Antoine Maille, La Maison Maille stepped into history when the refined recipes first caught the attention of King Louis XV of France, becoming his official supplier of vinegar and mustard. Today, Maille is the leading producer of mustard, vinegar and cornichons in France and the secret special and simple touch used by French moms to prepare daily meals!
Featuring a delicate and creamy taste, Maille mustards are made using a special recipe and process whereby black and brown mustard grains are cut, not crushed, then mixed with a secret blend of vinegar and white wine, to create the richest flavors and the best quality tastes and textures that can only result from centuries of expertise. I personally love using it for homemade salad dressings and as dips for fish and vegetables. My daughter really loves it with her cheese sandwiches and even in her mac and cheese. Its unique taste adds a burst of flavor that really goes with a variety of foods.
Not only for sandwiches, back-to-school lunches can incorporate a variety of hot and cold meal options with Maille with some my favorite being the Dutch Oven Chicken (see recipe below) and the Pan-fried Cod Steaks.
Maille also has a variety of flavors with some our favorite being the Honey Dijion and the Dijonnaise that had a unique flavor profile to any dish.
Dutch Oven Chicken
This whole-roasted Dutch Oven Chicken is tender and moist when braised with honey mustard, cider vinegar, and lemon juice.
*One 3 lb. whole chicken
*3 tablespoons Maille® Honey Dijon mustard
*2 tablespoons cider vinegar
*Juice of half a lemon
Coat whole chicken with a mixture of Maille® Honey Dijon, cider vinegar and lemon juice. Season chicken with salt and pepper and place in a Dutch oven or heavy casserole dish. Brown the chicken on all sides, reduce heat to medium, cover with a lid, and continue cooking for another 45 minutes. Serve with seasonal vegetables cooked in butter.
For more recipe ideas to enliven your food, please visit: http://maille.us/
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