Dijon mustard

Mustard’s heat and pungency is a result of enzymes that change into mustard oil once the seed is broken. Most mustard was prepared in the early days by pounding the seeds in a mortar and moistening them with vinegar. The most commonly recognized French mustard is the tangy Dijon mustard loved by people around the world.

This mustard first debuted in France in the mid-1800s. Known for its robust heat and pungent flavor, Dijon mustard goes a long way in developing flavorful mayo, sauces and vinaigrettes.

Dijon mustard is originally made in Burgundy, France. Dijon is the capital of Burgundy. Dijon mustard means the prepared mustard obtained by milling and sieving full fat mustard seeds only using varieties Brassica nigra or Brassica juncea, with a quantity of husk remaining after sieving not exceeding 2 % of the total weight.

Dijon mustard is made from the husked black seeds blended with wine, salt and spices. This is the mustard generally used in classic French mustard used in salad dressing and mayonnaise.

Dijon mustard have a smooth, creamy consistency and yellow-beige color. The Dijon mustard also have a strong, pungent, mustard flavor with mild white wine notes.
Dijon mustard