Dijon mustard with honey and balsamic vinegar

Ingredients : water, mustard seeds , sugar, vinegar, honey (7.5%), salt, balsamic vinegar of Modena (3.2%) (contains sulphites), antioxidants: potassium hydrogen sulphite, citric acid, spices.

Nutritional information per 100g

⁕ Calories: 840 kj / 200.76 kcal
⁕ Fat: 10 g
⁕ Of which saturated fat: 0.6 g
⁕ Carbohydrates: 18 g
⁕ Of which sugar: 17 g
⁕ Protein: 6.2 g
⁕ Salt: 5.8 g

The Leblanc family's oil mill is located in Iguérande, a small commune on the Loire. Walnuts, hazelnuts and other nuts have been processed here since 1878. The small company with only three employees is now managed by Jean-Charles Leblanc in the fifth generation.

The mill's heavy granite stones grind the nuts into a greasy paste that no industrial facility could produce. This paste is then lightly roasted in old cast-iron pans, a step that - unlike the extraction of olive oil - is necessary in the production of nut oil. After roasting, the nut mass is cold-pressed and the oil thus obtained is decanted for four to five days before being bottled.

The hazelnuts come from Piedmont, the walnuts from Périgord. Only the best nuts and fruits go under the millstones at the Leblanc oil mill. And so it is no wonder that many of the great chefs such as B. Paul Bocuse, Alain Passard from Arpège or Guy Martin from Grand Véfour regularly use Leblanc oils.

Manufacturer's address: Huilerie Jean Leblanc et fils, Le bas, 71340 Iguerande, France