Since I can’t rely on my friends to constantly travel to France for my condimental needs, I’ve taken to making my own mustard on a more regular basis. It starts out sharp — really sharp — and settles into a slightly less incendiary pungency.
Easy to make French-inspired fresh cream cheese with radishes, butter and dill. The flavor is fresher than store-bought varieties and you can really taste the “cow” in the mix if you use good milk. From there the flavor possibilities are endless.