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Mustard is an old spice that has been around since the 13 th century. Dijon is a town in B urgundy where mustard is made. There are dozens of different of types of mustard. The recipes are guarded by the Order of Mustard and Vin egar Makers. In 1996 purists created The Fellowship of Dijon Mustard to protect original recipes so they do not get lost in time.


Dijon mustard is a taste treat, a tangy departure from traditional yellow mustard. Dijon is versatile and can be used not only as a condiment on hamburgers or hot dogs, but added to give a gourmet twist to number of delicious meat, fish and casserole dishes.


This Dijon Mustard Sauce is a quick and easy cream sauce using dijon mustard, rosemary, garlic and bacon. Perfect with steak! Looking for a quick and easy sauce for your next steak dinner? My creamy Dijon Mustard Sauce is a great go-to for a sauce that’s fast, simple but packed with flavour.


Homemade mustard is surprisingly easy to make and you can adjust the recipe to suit your tastes. The kind of wine you use will alter the flavor so feel free to experiment with different kinds. Verjus historically has been used when making Dijon mustard but any good quality dry white wine should work well.


How to make it. Combine wine, onion, honey, tobasco and garlic. Heat to boiling; simmer 5 minutes. Pour into bowl and cool. Strain wine mixture into dry mustard in small sauce pan, beating until very smooth.


Fermented mustard is assertive, acidic and deeply complex in its flavor.And, it’s also one of the easiest fermented food recipes that you can make. That’s because it takes only about five minutes to stir the ingredients together, and then you let all the beneficial bacteria finish the work.


Mustard is used in mayonnaise, and sauces, and also makes an appearance on the humble vinaigrette salad dressing. Made well, the vinaigrette a la moutarde, can boost even the simplest salad. A word of warning, a little goes a long way – Dijon mustard has a much stronger kick than its distant cousin, American-style yellow mustard.


I couldn’t decide what acid to use in the mustard so I made mustard two ways. First I used a dry white wine and white sugar, for a Dijon-type of mustard. But I added some turmeric to give the mustard a bright yellow color. This white wine mustard is bright and tart, perfect for dressings or marinades.


While stone ground mustard has likely been around since the Neolithic period, Dijon mustard is a relatively recent invention. Mustard-making in Dijon began in the 13th century, but Dijon mustard became a distinctive condiment in the 19th century with the use of verjuice, which is the juice of unripe grapes.


I chose a recipe that has 1/4 cup dijon, 2tbs whole grain mustard, & 3 tbs honey, and a bunch of dill. When I tasted it I realized its wayyy too spicy for my grandma. I added more honey and some oil, which helped, but it still has a zing that I know will be too much for her.