US News like tarragon mustard for the favorite release of the Austrian became

06:50  05 may  2021
06:50  05 may  2021 Source:   kurier.at

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sausages, salad dressing or mayonnaise: without the sharp spice is missing something. A home classic remained unchanged for 100 years.

  Wie Estragon Senf zum Lieblingssenf der Österreicher wurde © unpict - Fotolia / Paul Blackl / Unpict - Fotolia

"Siaßa or Schoafa Mercure?" - The question of the preferred crowd is not only important on the sausage level. So diverse are the taste notes of the domestic classic called tarragon and Kremser mustard that the wrong tube should have already led to dramas on the family table: one is the middle harvest with his spicy tarragon and anisnotes too sharp. The other gray in front of the coarse grains and the light sweetness.

100 years of mustard production

Many could have been such disportioners. After all, the company Mautner Markhof rose in 1921, so 100 years ago, in the mustard production. His mustard is quite often in Austria. Not only in the two most popular varieties of the Austrians. 700 tonnes of mustard are processed annually for nine mustard species.

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  Wie Estragon Senf zum Lieblingssenf der Österreicher wurde © Deutsch Gerhard from the brewery to the delicatessen

The company from Bohemian Brewer Adolf Ignaz Mautner from Markhof (1801-1889) in 1841 in Vienna-St. Marx was founded as a brewery, in Austria is not just for the seasoning paste. For decades, it worked in various divisions. Some members actually worked politically (ÖVP, Industrial Association, FPÖ or Liberal Forum). In 2004, the heirs sold to the Bavarian mustard manufacturer Delevey. It will continue to be manufactured in Vienna Simmering.

Native Classic

Many products from the HEUER 180 YEARS COMPANY HISTORY PURPOSES CLASSICS. Generations grew except with Kremser and tarragon mustard also with Hesperid vinegar. The mixture of winemaking and wine vinegar and apple juice has been on the market since 1927. Since 1929 there is syrups, many known as raspberry juice or "orangeade". Kren or ethical gurkerl has been part of the assortment since the post-war period. By the way: Only since the end of the 1940s the "original tarragon mustard" is pressed out of the tube. Before that they filled him in glasses and sold him under the brand "Dolphin Senf". The recipe should still be the same as 1921 today.

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  Wie Estragon Senf zum Lieblingssenf der Österreicher wurde © Deutsch Gerhard The name "Original Kremser mustard" goes back to a brand dispute between Mautner Markhof and a mustard manufacturer from the Krem region, which produced the "real Kremser mustard". Although the Vienna entrepreneur sat down. The Kremser mustard itself was likely to have been mixed 500 years ago by winers of the area. Names point to Regional Primages

In general, many mustard names point to taste diversity and regional embossing. The French city of Dijon had the monopoly on the mustard production in the 13th century - their name still stands for a typical sharp mustard. Estragon mustard is a special variant thereof. But sharpness is not everything for a harmonious taste. "Good mustard can not be done with any vinegar," says a French proverb. The French must know it.

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