Dijon mustard

A teaspoon of Dijon mustard
A jar of Maille brand Dijon mustard

Dijon mustard (Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was a centre of mustard making in the early Middle Ages and was granted exclusive rights in France in the 17th century.[1] First used in 1336 for the table of King Philip VI,[2] 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.[3]

The main ingredients of this condiment are brown mustard seeds (Brassica juncea),[4] and white wine,[5] or a mix of wine vinegar, water and salt designed to imitate the original verjuice.[6] 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.[7] The term "Dijonnaise" refers to a dish that is prepared with, or has a sauce containing, the mustard (including a blend with mayonnaise).[8]

Commercial production

In 2008, the Dutch group Unilever, which had several mustard plants in Europe, decided to close the Amora manufacturing plant. Since 15 July 2009 Dijon mustard is no longer manufactured and packaged in the town of Dijon, but on the neighbouring town of Chevigny-Saint-Sauveur,[9] and 80% of mustard seeds used in the manufacture of contemporary Dijon mustard come from Canada.[10] The Grey Poupon mustard brand, now well known in the United States, originated in Dijon in 1866.

Geographical indications

The name "moutarde de Dijon" was granted legal protection with an appellation d'origine contrôlée (AOC) designation in 1937.[1][11] There is also a protected geographical indication for "Burgundy mustard."

See also

References

  1. 1 2 Carrier, Robert (1981). Robert Carrier's Kitchen. London: Marshall and Cavendish. p. 2377.
  2. ↑ "The Dijon Mustard". Regions of France. Retrieved 18 May 2016.
  3. ↑ Jack E. Staub, Ellen Buchert (18 Aug 2008). 75 Exceptional Herbs for Your Garden. Gibbs Smith. p. 170.
  4. ↑ Lund, B.; Baird-Parker, T.C.; Gould, G.W. (2000). Microbiological Safety and Quality of Food. The Microbiological Safety and Quality of Food. Springer. p. 823. ISBN 978-0-8342-1323-4. Retrieved June 4, 2016.
  5. ↑ "The Difference Between Dijon and Yellow Mustard". fitday.com.
  6. ↑ "Just don’t call it French mustard". connexionfrance.com. Jan 2009.
  7. ↑ Blumenthal, Heston. "The Essential flourless Mustard Sauce". Masterchef Australia. Tenplay. Retrieved 19 May 2016.
  8. ↑ "* Dijonnaise (Gastronomy)". en.mimi.hu. Retrieved 2016-05-19.
  9. ↑ Manzella, Luisa (13 July 2009). "Amora Dijon ferme définitivement ses portes après deux siècles d’activité" (in French). Retrieved 18 May 2016.
  10. ↑ "La moutarde de Dijon vient du Canada". www.journaldunet.com (in French). Retrieved 2016-05-18.
  11. ↑ "The Dijon Mustard". Regions of France.
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