Dijon mustard is a smooth French-style mustard traditionally associated with Dijon in Burgundy. It is made from mustard seeds, liquid and seasonings, often including white wine or verjuice, and has a sharp, pungent flavour. The term describes a style; Dijon mustard is not generally a protected geographical designation requiring production in the city of Dijon.
Dijon mustard is used in vinaigrettes, mayonnaise, pan sauces, marinades, dressings and as a condiment. Wholegrain mustard, or moutarde à l’ancienne, retains visible mustard seeds and has a different texture. Dry mustard powder is a separate product that develops pungency when hydrated.
Example: whisk Dijon mustard into a vinaigrette to help emulsify oil and vinegar, or add it to a cream sauce for chicken.
Allergen note: mustard is a regulated priority allergen in Canada and must be declared when present.
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