Whole Grain Mustard

Grainy mustard for the grill and large roasts

The grainy mustard from Bornibus is coarsely ground, featuring whole, crunchy mustard seeds and a robust aroma. This is not a smooth table mustard, but rather the rustic, heat-resistant variety – made for grilled foods, large roasts, and hearty dressings.

Grainy mustard, known as "moutarde en grains" in French, is the coarsely ground mustard from Bornibus where yellow and brown mustard seeds are merely cracked instead of finely crushed. This allows the seeds to remain whole and pop between the teeth. It is heat-resistant, does not lose its flavor at high temperatures, and does not burn as quickly as fine mustard – which is why it is loved in the grilling kitchen.

Whole seeds that pop between your teeth

Grainy mustard is more about texture than heat: first the pop of the seeds, then a mild, spicy warmth with a splash of white wine.

The coarsely cracked mustard seeds provide bite and a nutty, spicy aroma, rounded off by the white wine. Its heat is present but friendly, more zest than fire – grainy, spicy, and hearty. A mustard you see before you taste it.

Grainy mustard is the rustic cousin of smooth Dijon: coarser, milder in heat, but richer in texture. You can recognize it just by looking at it – the yellow and brown seeds are clearly visible in the light-colored sauce, making every spoonful look artisanal.

For grilled items, roasts, and as a rotisserie mustard

Because it withstands heat, grainy mustard is also called "rotisserie mustard" in France, named after the kitchen station for large roasts and grilled foods. While fine mustard can become bitter under heat, the coarse variety remains spicy and rounded.

It reveals its hearty side as a crust on a roast pork, with steaks and sausages from the grill, and as a robust base for a salad dressing. Excellent with aged cheese, cold roast beef, and anywhere a smooth mustard would be too subtle. Add a few cornichons, and your snack is complete. It also adds bite and color to a vinaigrette for robust leafy greens or to a potato salad.

If you prefer something clearer and sharper, choose the smooth Dijon mustard; if you like it sweet, go for the honey mustard. This variety is the rustic one of the three, ensuring you have the right mustard on your shelf for any occasion, from fine to coarse.

Bornibus has been making Parisian mustard since 1855

Behind the grainy mustard is Maison Bornibus, a Parisian company that has specialized in mustard since 1855.

Alexandre Bornibus, born in 1821, took over a Parisian mustard factory and popularized the mustard with his inventive spirit – in 1864, he patented a process for fine sieving. Alexandre believed that good mustard belongs on every table, and its reputation soon reached as far as the USA. Grainy mustard has always been one of the house's hearty classics.

Over 170 years later, the name stands for mustard with character. Other mustards, mayonnaises, and cornichons from Bornibus come from the same house.

Apply to meat before roasting for a spicy crust

On meat, the seeds become crispy during roasting, forming a spicy crust. In dressings, stir it in just before serving so that the seeds retain their bite. When stored in a cool place, the 245-gram jar lasts a long time, and the flavor only becomes rounder over time. A dollop on a grilled sausage is all it takes for the whole garden to smell like summer. Leftovers in the jar lose none of their strength; on the contrary, they only become milder and rounder over time.