Mustard (dijon)
Mustard (dijon) Record from Hot Sauce Survey
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| Ingredient Name | Mustard (dijon) |
|---|---|
| Ingredient Type | Spice Sauce |
| Wikipedia Summary | Dijon mustard (French: Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI, it became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes.The main ingredients of this condiment are brown mustard seeds (Brassica juncea) and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice. The term Dijonnaise refers to a blend of Dijon mustard with mayonnaise. Since 15 July 2009 Dijon mustard is no longer manufactured and packaged in the town of Dijon, but in the neighbouring town of Chevigny-Saint-Sauveur, and 80% of mustard seeds used in the manufacture of contemporary Dijon mustard come from Canada. A 1937 decree ruled that 'Dijon mustard' can be used as generic designation and has no link to a specific terroir. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (3) | |
| Manufacturers Using This (2) | |
| Date Added | 1 Year Ago |
| Date Last Updated | 4 Months, 1 Week Ago |
| Contributor | HotSauceSurvey |
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