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 you’re preparing your favourite dish, a certain sauce or spice can often help elevate it to gourmet standards, however, the perfect flavour your dish needs isn’t always available ready-made.

Making your own flavoured mustards at home is a lot easier than you’d expect - all you need is Maille Dijon mustard and your own custom blend of fruits, vegetables, herbs or spices. For your base, use 1 cup of Maille Dijon Original or A l’Ancienne. Add your accents and mash with a pestle and mortar to ensure that all ingredients emit their essences to give your mustards the bold flavour profiles they deserve.


Strawberry Basil Mustard
1 cup Maille Dijon Originale Mustard, 1 cup strawberries, 1 full teaspoon of honey (approximately 6ml), 1 ½ teaspoons fresh basil.


Roasted Garlic Mustard
1 cup Maille Dijon Originale Mustard, 8 cloves garlic (roasted in 1 tablespoon olive oil), ½ teaspoon dried basil, ½ teaspoon dried oregano.


Lemon Curry Mustard
1 cup Maille Extra Hot Mustard, ½ teaspoon lemon pepper, 1 teaspoon curry powder and ¼ teaspoon grated lemon peel.


Raspberry Mustard
¾ cup Maille Dijon Originale Mustard, 1 cup fresh raspberries, 1 full teaspoon of honey (approximately 6ml), ¼ teaspoon garlic powder, ¼ teaspoon prepared horseradish, 2 tablespoons dried minced onion.

NEW AT MAILLE: On shelves of supermarkets from coast to coast, discover the new Maille Malossol. This Gherkin with herbs and spices is a perfectly balanced garnish for pâtés or cheeses. Infused with hints of tarragon-infused mustard seeds, these Baltic inspired miniature pickles are perfect for nibbling and will add a welcomed twist to steak tartar, sauce gribiche, or potato salad. Click here for more details.

Don’t forget to savour your #MailleMoment by letting Maille help you create inspiring food moments in your life. Remember to Tweet or post your picture on Instagram using our hashtag for a chance to win a Foodie Getaway to Paris. The draw will take place the first week of January 2016.