Harry Lalousis

Harry Lalousis

Maille Sommelier

Raised in Australia by Greek-Italian parents, Harry Lalousis has always had a passion for good, hearty food. Maille appointed Harry to become a mustard sommelier, the profession which La Maison Maille has had in their boutiques since 1747, training at Maille’s boutique in London, UK. Through this extensive training, Harry has amassed a wealth of knowledge on the process of growing mustard seeds, the production of mustard, mustard flavour profiles, food trends and more. Each month, Harry will share his tips for cooking with mustard on Maille.ca.

When one thinks of mustard as a condiment, thoughts immediately go to garnishing hot dogs, hamburgers and smoked meat sandwiches. However, there are dozens of varieties of mustard that you may not be familiar with, and even more ways to use it in your favourite dishes. Whether you are adding a certain je ne sais quoi to a cocktail or a robust flavour profile to a roast chicken, Maille has a mustard that will compliment every dish.

Mustard intensifies flavours by tenfold, meaning that is allows you to add a well-rounded flavour to even the mildest dishes. My tips for introducing mustard to your palette:

Looking to explore the world of Maille? Check back next month, where I’ll be sharing my tips on how to incorporate flavoured mustards into some classic dishes.Have questions? Message Maille’s Mustard Sommelier and his team for expert advice on pairings, recipes and more by using #AskMaille on Twitter or Instagram.