Moutard Violette has reportedly been produced in, Brive, Limousin since the 13th century. A favourite of Pope Clement VI, who was born in the region, he apparently had local Vatican manufacturers prepare the mustard from 1265-1268.
Created from mustard seeds, over ripe black grapes, wine vinegar and spices, moutard violette is generally served with limousin beef, veal, duck or blood sausage. It’s also an excellent addition to sauces and is an excellent addition to vinaigrettes.
I used it this evening, combined with a splash of olive oil, on a garden salad with smoked salmon and green olives. It's a got a fruity, tangy flavour!
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