I love mustard...not the harsh bright yellow supermarket variety, but creamy, speckled honey colored mustard from Dijon...mustard that will bring a tear to the eye and a pound to the heart. I put it on everything from omelets and chicken sandwiches to potatoes. It goes into vinaigrette and is a dip for my bread. In Paris, the Maille Shop is a mustard lovers panacea.
They have it mixed with things only a Frenchman dreaming of his next meal can imagine. Some of the combinations are a little wild, like the latest Parisian fashions, 
and some open up a whole new world. You can buy mustard in the store in a refillable crock, that the stylish ladies fill to order right at the counter from a tap
or from the shelves lined with all of the varieties. 
Pickles and cornichons 
sit beside the mustard, but they don't hold the same interest for me. Today I got a Provençale mustard 
that mixes roasted red peppers, garlic and herbs to create a versatile condiment that can go anywhere, unlike the haute couture of the day.
Using the Provençale mustard as an inspiration, I created a similar mixture that is easy, delicious and as versatile as a sun drenched, South of France frock.Provençale Mustard
3-4 large garlic cloves, sliced
1/2 teaspoon fresh thyme leaves, chopped
1/2 teaspoon fresh chives, snipped
1 teaspoon canola or other light oil
1 large roasted red pepper, peeled
1/4 cup Dijon mustard
Over medium low heat, lightly sauté the garlic, thyme and chives in the oil until just soft. In the bowl of a food processor, add the roasted red pepper, garlic herb mixture, and Dijon mustard. Pulse until well blended. Store in a covered airtight container in the refrigerator until ready to use. Makes 1/2 cup.
Written and photographed by Diane.
Provençale Mustard recipe (pdf)
