 A teaspoon of Dijon mustard | |
| Type | Condiment |
|---|---|
| Place of origin | France |
| Region or state | Burgundy |
| Main ingredients | Mustard seeds, white wine or wine vinegar, water, salt |
| Similar dishes | Creole mustard, Kasundi |
Dijon mustard (French: Moutarde de Dijon) is a traditional mustard of France. It is named after the city of Dijon in Burgundy, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century.[1] First used in 1336 for the table of King Philip VI,[2] it assumed its current form in 1856 when Jean Naigeon of Dijon replaced the vinegar usually used in prepared mustard with verjuice, the acidic juice of unripe grapes.[3]
The main ingredients are brown mustard seeds (Brassica juncea) and a mixture of white wine, vinegar, water, and salt designed to imitate the original verjuice.[4][5][6] It can be used as an accompaniment to all meats, or mixed with other ingredients to make a sauce.[7]
- ^ Carrier, Robert (1981). Robert Carrier's Kitchen. London: Marshall and Cavendish. p. 2377.
- ^ "The Dijon Mustard". Regions of France. Retrieved 18 May 2016.
- ^ Jack E. Staub, Ellen Buchert (18 August 2008). 75 Exceptional Herbs for Your Garden. Gibbs Smith. p. 170. ISBN 9781423608776.
- ^ Lund, B.; Baird-Parker, T.C.; Gould, G.W. (2000). Microbiological Safety and Quality of Food. The Microbiological Safety and Quality of Food. Springer. p. 823. ISBN 978-0-8342-1323-4. Retrieved 4 June 2016.
- ^ "The Difference Between Dijon and Yellow Mustard". fitday.com.
- ^ "Just don't call it French mustard". connexionfrance.com. January 2009.
- ^ Blumenthal, Heston. "The Essential flourless Mustard Sauce". Masterchef Australia. Tenplay. Retrieved 19 May 2016.