Where did the name Dijon mustard come from?

Dijon mustard (the name is pronounced as dee-zone) is a traditional French mustard that was named after the town of Dijon in Burgundy, France. The said town used to be the center of mustard making during the Middle Ages, which gives you an idea of how old the mustard has been.

Which is the best Dijon mustard in Cooking Light?

A panel of Cooking Light staffers sampled 11 traditional and 6 seeded Dijon mustards in three blind taste testings and delivered their picks for the best in the category. There is more to dijon mustard than meets the eye. Here’s what we think you need to know:

What are the ingredients in Dijon mustard sauce?

Dijon mustard. 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. It can be used as an accompaniment to all meats in its usual form as a paste, or it can be mixed with other ingredients to make a sauce.

Can you use Dijon mustard to make pretzels?

Those pretzels will even become more delicious with a cheese dip blended with Dijon mustard. As you can see, Dijon mustard can be used in many ways. This only goes to show that you may eventually come across a recipe that calls for it. So when that happens and you don’t have Dijon mustard in the ref or cabinet, what would you do?

Which is spicier brown mustard or dijon mustard?

This is unlike the yellow mustard which has a mild flavor. Brown mustard even has a spicier flavor than Dijon mustard due to the use of brown mustard seeds. Those seeds are soaked in less vinegar, making the spiciness of brown mustard even more pronounced. It also has a coarser texture than Dijon mustard.

What can you use Dijon mustard for in a marinade?

Dijon mustard can complement the sharpness of the cabbage very well. You can also use it to marinate tough cuts of meat like a lamb leg. Combine it with herbs , garlic, and wine and you will have a marinade that can give a funky flavor to most meat dishes.