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. First used in 1336 for 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 the 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. The term "Dijonnaise" refers to a dish that is prepared with, or has a sauce containing, the mustard (including a blend with mayonnaise).
In 2008, the Dutch group Unilever, which had several mustard plants in Europe, decided to close the Amora manufacturing plant. Since 15 July 2009 the "Dijon mustard" of this industry is no longer manufactured and packaged in the town of Dijon, but on the neighbouring town of Chevigny-Saint-Sauveur. 80% of mustard seeds used in the manufacture of contemporary Dijon mustard come from Canada. The Grey Poupon mustard brand, now well known in the United States, originated from Dijon in 1866.
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- Techniques actuelles de fabrication de la moutarde (French) – "Contemporary method for the manufacture of the mustard"