Dijon mustard

A jar of Maille Dijon Originale mustard

Dijon mustard is a traditional mustard originating from the city of Dijon in the Burgundy region of France. It is known for its smooth texture and sharp, tangy flavor, which is derived from the use of brown or black mustard seeds and white wine or a mix of wine vinegar, water, and salt.

History

The origins of Dijon mustard can be traced back to the 13th century, when the city of Dijon became a center for mustard production. The mustard gained popularity in the 14th century when it was served at the table of the Duke of Burgundy. The modern version of Dijon mustard was developed in 1856 by Jean Naigeon of Dijon, who replaced the traditional ingredient of vinegar with verjuice, the acidic "green" juice of unripe grapes.

Production

Dijon mustard is made from brown mustard seeds (Brassica juncea) and a mixture of white wine, vinegar, and salt. The seeds are soaked in the liquid to soften them, then ground to a paste. The paste is then sieved to remove the seed coats, resulting in a smooth mustard. The use of white wine or wine vinegar gives Dijon mustard its characteristic flavor.

Varieties

While the original Dijon mustard is made with white wine, there are many variations available today. Some versions use different types of wine or vinegar, and others may include additional ingredients such as herbs or spices. Despite these variations, the term "Dijon mustard" is not a protected designation of origin, meaning that mustards made outside of Dijon can also be labeled as such.

Culinary Uses

Dijon mustard is a versatile condiment used in a variety of culinary applications. It is commonly used as a spread on sandwiches, as a base for salad dressings, and as an ingredient in sauces and marinades. Its sharp flavor complements meats, cheeses, and vegetables, making it a staple in many kitchens.

A close-up of Dijon mustard

Related pages

• Mustard (condiment)
• Burgundy (region)
• French cuisine