Dijon mustard

Dijon Mustard

Dijon Mustard (pronunciation: /diːˈʒɒn ˈmʌstərd/) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the epicenter of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century.

Etymology

The term "Dijon" is derived from the city of Dijon, which is the capital of the Burgundy region in France. The word "mustard" comes from the Latin mustum ardens meaning "burning must". This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with "must", the unfermented juice of wine grapes.

Description

Dijon Mustard is known for its smooth and creamy texture and its robust and spicy flavor, which is more sophisticated and less tangy than that of its counterpart, Yellow Mustard. It is made from brown or black mustard seeds, water, white wine, water, salt, and acid. The seeds are ground to a fine powder, which gives the mustard its smooth texture.

Usage

Dijon Mustard is a popular condiment used in many dishes, including sandwiches, vinaigrettes, marinades, and gourmet recipes. It is also used as a base for many French sauces, including the classic Beurre Blanc and Hollandaise Sauce.

Related Terms

• Mustard (condiment)
• Yellow Mustard
• Burgundy (region)
• Dijon
• Beurre Blanc
• Hollandaise Sauce

External links

• Medical encyclopedia article on Dijon mustard
• Wikipedia's article - Dijon mustard

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