Dijon mustard

Dijon Mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century.

History

The first record of mustard production in Dijon dates back to 1336, when the Duke of Burgundy granted the city's mustard makers a charter of incorporation. The production of mustard in Dijon grew rapidly, and by the 18th century, Dijon had become renowned for its mustard.

Production

Dijon mustard is made from brown or black mustard seeds, water, white wine, water, salt, and acetic acid. The seeds are soaked in the liquid ingredients until they swell, then they are crushed to create a paste. The paste is then seasoned with salt and acetic acid.

Characteristics

Dijon mustard is known for its smooth and creamy texture and its strong and sophisticated flavor. It is less spicy than other types of mustard, such as English mustard, and has a complex flavor profile that includes hints of wine.

Uses

Dijon mustard is a popular condiment in French cuisine and is used in a variety of dishes, including vinaigrettes, marinades, and gourmet recipes. It is also commonly used as a spread on sandwiches and as a dipping sauce.

See Also

• List of condiments
• List of French dishes
• Mustard (condiment)

References

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