Violet mustard of Brive ✦

Moutarde violette de Brive

What it is

The colour comes from the grapes, not the seed: the must is cooked down and the black skins dye the paste purple, with no vinegar involved at any point. Legend hands it to Pope Clement VI, a Limousin who is said to have taken his mustard-maker with him to Avignon in the fourteenth century.

In the kitchen

With no vinegar it has almost no emulsifying power and will not hold a vinaigrette - use Dijon for that and keep this for the plate. Beside a duck breast, foie gras or a boudin noir it does the work of a chutney, and it dulls the moment you cook it.

Goes with

Duck Foie gras Pork Black pudding Comté Walnut

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

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