Stocking stuffer: That really good hot mustard from Philippe the Original

Here’s a little something to stuff in a mustard lovers’ stocking: Los Angeles’ own moutarde — namely the rip-snorting French mustard the French dip house Philippe the Original has been making since forever. Well, practically. The Big Dipper, as we like to call it, turns 107 this year.

The mustard is based on an old family recipe and is made in 40-pound batches twice a week. The exact ingredients in this smooth, ochre mustard are a secret, but we do surmise that mustard seeds, white vinegar and salt are involved.

“It’s Hot ... But Good,” reads the label. And excellent with not only French dip sandwiches, but burgers and grilled sausages, too. You might want to try it with leftover turkey.

You can buy jars of Philippe’s mustard from the old-fashioned candy counter at the back of the restaurant, or purchase a bottle or even a dozen jars online. It’s $5 a jar.

Even better, buy your supply at the restaurant after you’ve indulged in a lamb or beef French dip sandwich and big wedge of coconut cream pie.

Philippe the Original, 1001 N. Alameda Street, Los Angeles, (213) 628-3781, www.philippes.com. Philippe’s hot mustard, $5 a jar.

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