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Traditionally, Nearly Dijon

April 24, 2002|S. Irene Virbila, Ellen Savastano

Edmond Fallot has been making Dijon mustard since 1840. It's actually made in Beaune--pres Dijon, "near Dijon," as the label is careful to explain. This near-Dijon mustard is made the traditional way with stone-ground mustard seeds and verjus (unfermented grape must).

Ochre in color, this smooth mustard has a nice snap of acidity and a moderate amount of heat, making it ideal for vinaigrettes or in a dressing for celeri remoulade, say. It's wonderful in a ham sandwich too (though no match for Philippe the Original's fire-breathing mustard).

At Oakville Grocery, look for Fallot moutarde packaged in a tin pail. Not only do you get a larger 15.8-ounce jar, you can use the colorful pail to keep your collection of small gadgets.

Fallot Dijon in pail, $12.95, from Oakville Grocery, (800) 973-6324; www.oakvillegrocery .com.

S. Irene Virbila


Oil From the Winery

Grape seed oil from Deerfield Ranch Winery comes in a variety of flavors: citrus, rosemary, basil garlic, roasted garlic, mild chile pepper, black truffle and ginger lemon grass.

The flavored oils, which are low in saturated fat and have no cholesterol, would be good in dressings.

Deerfield Ranch Winery grape seed oil, 12.7-ounce bottle, $13.95 from Valley Beverage Co., 14901 Ventura Blvd., Sherman Oaks, (818) 981-1566; Vicente Foods, 12027 San Vicente Blvd., Los Angeles, (310) 472-5215; and Major Market, 845 S. Main St., Fallbrook, (760) 723-0857, or go to

Ellen Savastano

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