Howdy, general topics 'hounds. I'm making a French beef stew that calls for Pommery mustard, but I am unable to find any. Pommery mustard, made by/in Meaux, is the french whole-grain mustard that comes in a white earthenware crock with a red wax seal, made by the same recipe since 1632. I'm in the Bay Area and, after much searching (and help from the Bay Area board), have come up with nothing. Apparently there is a 100% tariff on the stuff and it is generally difficult to get right now.
I've been told that there isn't really an adequate substitute for Pommery mustard, but I'm wondering if anyone can tell me differently. I've never actually had the stuff, but supposedly it is very strong and spicy, so I'm not sure that just any old whole-grain mustard would work. Any specific suggestions for a substitute?
Thanks in advance,