Horseradish is a member of the mustard family, so it made perfect sense for the Maille kitchen to pair the two together. The bold and distinctive flavour of horseradish brings new dimension to grilled or baked trout, served with crushed peas. Stir it into mashed potatoes or serve with braised ox cheeks and carrots. Naturally, it will complete the Sunday Roast, alongside Maille’s range of finest Dijon mustards.
MAILLE TIP: "Ideal for roast beef, cooking poultry or asparagus."
Strength : 3/5