I received a question via email regarding Algerian mustard sauce and why Algerians add prepared mustard like Maille to salad dressings. We have a traditional mustard sauce based on ground mustard and verjuice or vinegar. I know that it goes back to Moorish Andalusia, possibly older than that. Refer to mustard (sinab).
"Mustard: Sinab was simply mustard as we know it, ground
mustard seed made into a condiment with grape juice or vinegar; it
was common in Andalusian cooking but not known in the Levant, where
mustard was always a spice, never a condiment."
I don't know if mixing mustard sauce into salad dressings is a French influence. Industrially prepared mustard sauces such as Maille are obviously a French influence in Algeria.
So, we had an older simpler homemade mustard sauce and easily accepted a more convenient, ready made substitute in the form of Maille. And, non we don't have Grey Poupon.
the mustard here is rather strong and zesty; more so i think then even dijon from france. i really prepare algerian 'dijon" mustard!
Posted by: heni@simplicity's table by the sea | February 26, 2010 at 05:04 PM
i want to visit algeria as ur personal friend
Posted by: peter good man | August 04, 2008 at 03:32 AM