A long time favorite from Brive la Gaillard, France, this regional mustard had all but disappeared before being brought back to life in 1986 by Elie-Arnaud Denoix and his father Louis. From an old family recipe, it uses grape must (freshly pressed grape juice) as the mixer of choice instead of verjus (young wine) or vinegar. (Mustard, as you might have guessed, comes from the latin word for grape must.) The gentle spiciness enriches dishes like pickled, corned or braised beef. Or, use it to baste pork, lamb or grilled salmon.