Dijon Mustard

Origin: Dijon, Burgundy, France. A smooth, pale mustard made from brown or black mustard seeds and verjuice (unripe grape juice) or white wine rather than vinegar, giving it a sharper, cleaner heat than yellow mustard.

Flavor Profile: Sharp and tangy with a clean, sinus-clearing heat, less sweet and more sophisticated than American yellow mustard.

Culinary Uses: Base for vinaigrettes and sauces (notably sauce moutarde); condiment for charcuterie; emulsifier in homemade mayonnaise.

Regional Variations: Whole-grain Dijon (moutarde à l’ancienne) retains cracked seeds for texture and a milder heat than the smooth version.

Storage: Refrigerate after opening; keeps many months given the acidity and salt content.