What’s the deal with Dijon—is it just fancy mustard? Well, yeah. That’s pretty much what it is. Here’s what you need to know:
What Is Dijon Mustard?
Dijon mustard, a type of mustard that originated in Dijon, a town in Burgundy, France, gets its distinctive flavor from white wine.
Though it was first used as a condiment as early as 1336 (by King Philip VI, no less), it didn’t become widely popular until the 19th century.
It was originally made with vinegar, but Dijon resident Jean Naigeon replaced that particular ingredient with verjuice (the juice from unripe grapes) in 1856.
Even if you’re not a mustard connoisseur, you’re likely familiar with Grey-Poupon. The brand, which was created in 1866 buy Maurice Grey and Auguste Poupon, is now the most recognizable Dijon mustard brand in the world.
Once upon a time, Dijon mustard that was not made in France was called Dijon-style mustard. These days, however, rules about mustard naming are more relaxed.
Dijon vs. Yellow Mustard
There are a couple of differences between yellow and Dijon mustard:
- Color. The most obvious difference between Dijon and yellow mustard is their color. Yellow mustard is bright yellow. Dijon mustard, meanwhile, is a less vibrant shade of yellow tinged with brown.
- Flavor and Ingredients. Yellow mustard, which is made of powdered mustard seeds, a spice blend, and vinegar (or even water), has a milder taste compared to its French counterpart. Dijon definitely has a distinctive mustard flavor, but is a tad more intense and complex than yellow mustard. It is made with brown and/or black mustard seeds and white wine.