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Pommery Mustard

Misc.
I am not real sure what the difference is, I don't have a bottle on hand, which is surprising as my husband is a mustard freak and my refrigerator has about 6 or 7 different kinds right now. I think Pommery is the kind (or brand)of champagne used in it. The important thing in substituting would be type for type, as in whole grain for whole grain, etc. Can you get Maille? It is imported from France and I think it is better than Grey Poupon, but not not to the point I don't also use Grey Poupon. Another suggestion, if you have any deli's in your area, they might carry Pommery Mustard.
Bottom line, if you can't get the pommery, just use what you can get. Unless you have a supremely sophisticated taste, you would probably not find a noticeable difference in the finished product.
MsgID: 0061566
Shared by: Jeanne/FL
In reply to: ISO: Pommery Mustard equivalents
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: Pommery Mustard equivalents
  Stephanie/MN
2 Pommery Mustard
  Jeanne/FL
3 re: Pommery Mustard
  DEBBIE S
4 Thank You: Will have to try some
  Steph/MN
5 Thank You: Thanks!
  Steph/MN
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