{"id":1008273,"date":"2026-11-09T10:12:07","date_gmt":"2026-11-09T02:12:07","guid":{"rendered":"https:\/\/vavin.tw\/?p=1008273"},"modified":"2026-11-09T11:36:45","modified_gmt":"2026-11-09T03:36:45","slug":"wholegrain-mustard-three-simple-ways","status":"publish","type":"post","link":"https:\/\/vavin.tw\/pt\/wholegrain-mustard-three-simple-ways\/","title":{"rendered":"Mostarda \u00e0 antiga: o pequeno pote que transforma um prato"},"content":{"rendered":"<div class=\"vgblk-rw-wrapper limit-wrapper\">\n<style id=\"vavin-meauxmustard-style\">#vavin-meaux-mustard{max-width:860px;margin:0 auto 48px;color:#402c1d;font-family:\"Times New Roman\",serif;overflow-wrap:break-word}#vavin-meaux-mustard *{box-sizing:border-box}#vavin-meaux-mustard figure{margin:0 auto 30px;max-width:768px}#vavin-meaux-mustard img{display:block;width:100%;height:auto;border-radius:8px}#vavin-meaux-mustard figure.product{max-width:360px;margin:24px auto 34px}#vavin-meaux-mustard p{font-size:17px;line-height:1.85;margin:0 0 22px}#vavin-meaux-mustard p.intro{font-size:21px;line-height:1.75;color:#3d0302;margin-bottom:30px}#vavin-meaux-mustard h2{font:700 30px\/1.3 Georgia,\"Times New Roman\",serif;color:#3d0302;border-left:3px solid #93211b;padding-left:20px;margin:34px 0 22px}#vavin-meaux-mustard>p:last-child{border-top:1px solid #be946b;padding-top:24px;margin-top:26px}@media(max-width:672px){#vavin-meaux-mustard p{font-size:16px;margin-bottom:21px}#vavin-meaux-mustard p.intro{font-size:19px}#vavin-meaux-mustard h2{font-size:25px;line-height:1.35;padding-left:15px}#vavin-meaux-mustard figure.product{max-width:280px}}#vavin-meaux-mustard .story{margin:36px 0;padding:0 0 30px;border-bottom:1px solid #e9e1d8}#vavin-meaux-mustard .story h2{margin:0 0 24px}#vavin-meaux-mustard figure.story-figure{max-width:none;margin:0;padding:0;border:0;background:transparent}#vavin-meaux-mustard .story-flow{display:grid;grid-template-columns:220px minmax(0,1fr);gap:36px;align-items:center}#vavin-meaux-mustard .story-flow img{width:100%;height:auto;max-height:330px;object-fit:contain;border-radius:3px;margin:0;grid-column:1;grid-row:1}#vavin-meaux-mustard .story-copy{min-width:0;grid-column:2;grid-row:1}#vavin-meaux-mustard .story-copy p:last-child{margin-bottom:0}#vavin-meaux-mustard .story-meaux .story-flow{grid-template-columns:minmax(0,1fr) 260px}#vavin-meaux-mustard .story-meaux .story-flow img{grid-column:2;max-height:360px}#vavin-meaux-mustard .story-meaux .story-copy{grid-column:1}#vavin-meaux-mustard .story-figure figcaption{display:block;font:400 13px\/1.65 Georgia,serif;color:#75685f;text-align:left;padding:12px 0 0;margin:16px 0 0;border:0;border-top:1px solid #eee8e0;background:transparent}#vavin-meaux-mustard .story-product .story-flow{grid-template-columns:160px minmax(0,1fr);gap:30px}#vavin-meaux-mustard .story-product .story-flow img{max-height:180px;border-radius:8px}@media(max-width:672px){#vavin-meaux-mustard .story{margin:30px 0;padding-bottom:25px}#vavin-meaux-mustard .story h2{margin:0 0 20px}#vavin-meaux-mustard .story-flow,#vavin-meaux-mustard .story-meaux .story-flow,#vavin-meaux-mustard .story-product .story-flow{display:flow-root}#vavin-meaux-mustard .story-copy{display:contents}#vavin-meaux-mustard .story-flow img{float:right;width:38%;max-width:136px;max-height:none;margin:4px 0 12px 18px}#vavin-meaux-mustard .story-meaux .story-flow img{float:left;margin:4px 18px 12px 0;max-height:none}#vavin-meaux-mustard .story-product .story-flow img{float:right;width:32%;max-width:116px;margin:4px 0 12px 16px;max-height:none}#vavin-meaux-mustard .story-figure figcaption{font-size:12px;line-height:1.65;margin-top:14px;padding-top:10px}}#vavin-meaux-mustard .story-media{grid-column:1;grid-row:1;min-width:0}#vavin-meaux-mustard .story-meaux .story-media{grid-column:2}@media(max-width:672px){#vavin-meaux-mustard .story-media{display:contents}}<\/style>\n<article id=\"vavin-meaux-mustard\">\n<figure class=\"hero\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/vavin.tw\/wp-content\/uploads\/2026\/11\/vavin-meaux-mustard-opening-v2-1200x630-1.jpg\" width=\"1200\" height=\"630\" alt=\"A Moutarde de Meaux Pommery jar with meat and wholegrain mustard on a light neutral background.\"><\/figure>\n<p class=\"intro\">A salad, some poultry, a few potatoes: sometimes a spoonful of mustard is all it takes to give a meal another dimension. At VAVIN \u9152\u76d2\u5b50, we love these small touches that make everyday cooking more delicious.<\/p>\n<section class=\"story story-origins\">\n<h2>Mustard: a history much older than the jar<\/h2>\n<figure class=\"story-figure\">\n<div class=\"story-flow\">\n<div class=\"story-media\"><img decoding=\"async\" src=\"https:\/\/vavin.tw\/wp-content\/uploads\/2026\/11\/vavin-mustard-history-marchand-moutarde-brebiette-vers-1630.jpg\" width=\"972\" height=\"1400\" alt=\"An old print depicting a mustard seller in Paris, carrying a bucket and a ladle.\"><\/div>\n<div class=\"story-copy\">\n<p>Mustard has accompanied cooking since antiquity. The Romans already used its crushed seeds as a condiment. In the Middle Ages, it found a place in dishes and sauces; trades associated with its preparation developed in France, particularly in Paris and Dijon.<\/p>\n<\/div>\n<\/div><figcaption>The mustard seller, Pierre Brebiette, circa 1630. Paris Mus\u00e9es \/ Mus\u00e9e Carnavalet \u2013 Histoire de Paris, CC0.<\/figcaption><\/figure>\n<\/section>\n<section class=\"story story-meaux\">\n<h2>From Meaux Cathedral to the house of Pommery<\/h2>\n<figure class=\"story-figure\">\n<div class=\"story-flow\">\n<div class=\"story-media\"><img decoding=\"async\" src=\"https:\/\/vavin.tw\/wp-content\/uploads\/2026\/11\/vavin-mustard-history-meaux-cloitre-atget-1885-1927.jpg\" width=\"1100\" height=\"1339\" alt=\"An old photograph of the wooden and stone staircase of the former canons\u2019 cloister in Meaux.\"><\/div>\n<div class=\"story-copy\">\n<p>In Meaux, in Seine-et-Marne, the mustard-making tradition is linked to the cathedral\u2019s canons. The account presented by the town dates the passing of their manufacturing secret to J.-B. Pommery to 1760. The house of Pommery then mentions mustard makers active in Meaux as early as 1771.<\/p>\n<p>In 1925, production passed out of the Pommery family. Les Assaisonnements Briards, a company founded in 1949 and based in Nanteuil-l\u00e8s-Meaux, continues to make it today. The stoneware jar and its red wax seal therefore carry a local heritage as well as making the product recognisable.<\/p>\n<\/div>\n<\/div><figcaption>Staircase of the former canons\u2019 cloister, Meaux. Eug\u00e8ne Atget, between 1885 and 1927. Paris Mus\u00e9es \/ Mus\u00e9e Carnavalet \u2013 Histoire de Paris, CC0.<\/figcaption><\/figure>\n<\/section>\n<section class=\"story story-product\">\n<h2>A jar you recognise at a glance<\/h2>\n<figure class=\"story-figure\">\n<div class=\"story-flow\">\n<div class=\"story-media\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/vavin.tw\/wp-content\/uploads\/2026\/11\/vavin-meaux-mustard-pot-front-v1-900x900-1.jpg\" width=\"900\" height=\"900\" alt=\"Official photograph of a 250 g Moutarde de Meaux Pommery jar with its original label and red wax seal.\"><\/div>\n<div class=\"story-copy\">\n<p>With its stoneware jar and red wax seal, Moutarde de Meaux\u00ae Pommery\u00ae is easy to spot. Made near Meaux, this wholegrain mustard keeps its seeds visible. It brings texture as well as seasoning.<\/p>\n<\/div>\n<\/div>\n<\/figure>\n<\/section>\n<h2>In a vinaigrette<\/h2>\n<p>For a salad for two, start with one teaspoon of mustard, one tablespoon of vinegar and three tablespoons of oil. Mix the mustard with the vinegar, then whisk in the oil. Taste before adding salt.<\/p>\n<p>The seeds add interest to green salad or cooked potatoes, sliced while still warm. Adjust the vinegar to your taste: the dressing should complement the ingredients without masking them.<\/p>\n<h2>In a creamy sauce<\/h2>\n<p>To serve over already cooked poultry or vegetables, gently heat 10 cl of cream for two people. Remove from the heat and stir in one to two teaspoons of mustard, then taste. If needed, warm over a very low heat without boiling.<\/p>\n<p>Start with a little mustard: it is easier to add more than to soften an overly punchy sauce.<\/p>\n<h2>Simply alongside the food<\/h2>\n<p>With ham, cold meat or roast poultry, serve a small amount on the side. Everyone can adjust each bite. Not every dish needs a new recipe: sometimes the condiment is enough.<\/p>\n<h2>Which wine with these mustard dishes?<\/h2>\n<p>For a salad with a vinegar dressing, a dry white with lively freshness is a good starting point: its acidity helps it hold its own alongside the vinaigrette. With a creamy sauce, look instead for a white combining freshness with a little body to accompany its smooth texture.<\/p>\n<p>Keep the whole dish in mind: mustard does not choose the wine on its own.<\/p>\n<\/article>\n<style>body.postid-1008273 .elementor-element-f846db9 .vavin-meauxmustard-static-title{display:block;font-family:inherit;font-size:43px;font-weight:inherit;font-style:inherit;line-height:1.2;letter-spacing:normal;color:inherit;margin:0;text-transform:inherit;overflow-wrap:break-word}<\/style>\n<p><script id=\"vavin-meauxmustard-localized-title\">(()=>{const m={\"en-us\":\"Wholegrain mustard: the little jar that transforms a dish\",\"en\":\"Wholegrain mustard: the little jar that transforms a dish\",\"zh-tw\":\"\u9846\u7c92\u82a5\u672b\u91ac\uff1a\u4e00\u5c0f\u7f50\uff0c\u8b93\u6599\u7406\u66f4\u6709\u6ecb\u5473\",\"zh\":\"\u9846\u7c92\u82a5\u672b\u91ac\uff1a\u4e00\u5c0f\u7f50\uff0c\u8b93\u6599\u7406\u66f4\u6709\u6ecb\u5473\",\"ja\":\"\u7c92\u30de\u30b9\u30bf\u30fc\u30c9\uff1a\u3072\u3068\u3055\u3058\u3067\u6599\u7406\u304c\u5909\u308f\u308b\u5c0f\u3055\u306a\u58fa\",\"ko-kr\":\"\ud640\uadf8\ub808\uc778 \uba38\uc2a4\ud130\ub4dc: \uc694\ub9ac\ub97c \ubc14\uafb8\ub294 \uc791\uc740 \ub2e8\uc9c0\",\"ko\":\"\ud640\uadf8\ub808\uc778 \uba38\uc2a4\ud130\ub4dc: \uc694\ub9ac\ub97c \ubc14\uafb8\ub294 \uc791\uc740 \ub2e8\uc9c0\",\"fr-fr\":\"La moutarde \u00e0 l\u2019ancienne : le petit pot qui change un plat\",\"fr\":\"La moutarde \u00e0 l\u2019ancienne : le petit pot qui change un plat\",\"pt-pt\":\"Mostarda \u00e0 antiga: o pequeno pote que transforma um prato\",\"pt\":\"Mostarda \u00e0 antiga: o pequeno pote que transforma um prato\",\"es-es\":\"Mostaza a la antigua: el peque\u00f1o tarro que transforma un plato\",\"es\":\"Mostaza a la antigua: el peque\u00f1o tarro que transforma un plato\",\"it-it\":\"Senape all\u2019antica: il piccolo vasetto che cambia un piatto\",\"it\":\"Senape all\u2019antica: il piccolo vasetto che cambia un piatto\",\"th\":\"\u0e21\u0e31\u0e2a\u0e15\u0e32\u0e23\u0e4c\u0e14\u0e41\u0e1a\u0e1a\u0e40\u0e21\u0e25\u0e47\u0e14: \u0e01\u0e23\u0e30\u0e1b\u0e38\u0e01\u0e40\u0e25\u0e47\u0e01\u0e17\u0e35\u0e48\u0e40\u0e1b\u0e25\u0e35\u0e48\u0e22\u0e19\u0e23\u0e2a\u0e0a\u0e32\u0e15\u0e34\u0e2d\u0e32\u0e2b\u0e32\u0e23\",\"vi\":\"M\u00f9 t\u1ea1t nguy\u00ean h\u1ea1t: h\u0169 nh\u1ecf l\u00e0m m\u00f3n \u0103n th\u00eam kh\u00e1c bi\u1ec7t\"};function repair(){if(!document.body.classList.contains(\"postid-1008273\"))return;const text=m[document.documentElement.lang.toLowerCase()];if(!text)return;const w=document.querySelector(\".elementor-element-f846db9\");if(!w)return;let h=w.querySelector(\".vavin-meauxmustard-static-title\");if(!h){const old=w.querySelector(\".elementor-headline\");if(!old)return;h=document.createElement(\"h1\");h.className=\"vavin-meauxmustard-static-title notranslate\";h.setAttribute(\"translate\",\"no\");h.setAttribute(\"data-no-dynamic-translation\",\"\");old.replaceWith(h)}h.setAttribute(\"data-no-dynamic-translation\",\"\");if(h.textContent!==text)h.textContent=text;if(h.getAttribute(\"aria-label\")!==text)h.setAttribute(\"aria-label\",text)}if(document.readyState===\"loading\")document.addEventListener(\"DOMContentLoaded\",repair);else repair();window.addEventListener(\"load\",repair);setTimeout(repair,1000)})();<\/script><\/div>\n<p><!-- .vgblk-rw-wrapper --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tr\u00eas formas simples de usar mostarda \u00e0 antiga, com Moutarde de Meaux Pommery e dicas para escolher o vinho de acordo com o prato.<\/p>","protected":false},"author":4,"featured_media":1008271,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[392],"tags":[],"class_list":["post-1008273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmettalk"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v28.8) - 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