Dijon mustard is considered one of the finest mustards of all. The city of Dijon, where it was made in the 13th century, gives it its name. Here you can find out everything you need to know about the spicy table mustard.
Dijon Mustard: That’s what makes it so special
The designation “Dijon mustard” is not a protected designation of origin, but it is a seal of quality that stands for a specific manufacturing process and selected ingredients. The fine mustard from Burgundy is particularly spicy and aromatic – this is due to the fact that only brown and black mustard seeds are used in production, which are much hotter than the light ones. This pungency is released through the mustard oils when ground up.
In addition to the choice of mustard seeds, there are a few other special features. On the one hand, the grains are not de-oiled, which means that the spiciness in the mustard is retained. On the other hand, the shells are removed so that only the fine cores of the mustard seeds remain in the end product. This gives the Dijon mustard its typical light color. Instead of vinegar, the French classic uses verjuice, i.e. the juice of unripe grapes.
Dijon Mustard: The Manufacturing Process
Dijon mustard consists of just a few ingredients: brown and black mustard seeds, verjuice (sour grape juice), water, salt and spices. After cleaning, the dark grains are mixed with water, verjuice and spices in the mash tank. Only in the second step are the mustard seeds finely ground – this makes the end product more aromatic.
After a second grinding process, the mustard seed shells are removed in the so-called tamiseuse, a centrifugal sieve. The coarse skins get caught in the sieve, while the fine cores of the mustard seeds are thrown out. To be considered Dijon mustard, there must be no more than two percent husks.
Dijon mustard goes particularly well with this
Due to its intense taste, Dijon mustard is particularly suitable for flavoring sauces, marinades and dressings. It is an indispensable ingredient in the traditional production of mayonnaise.
In France it is often used to refine salads, meat and fish dishes and is often combined with tarragon. But French mustard also goes well with vegetables or soups – for example as an ingredient in a spicy asparagus sauce.
Since the mustard seeds are not de-oiled during production, Dijon mustard contains slightly more fat than other types of mustard. This means that it can be heated up well and is suitable for cooking or frying.
