Dijon Mustard

Dijon mustard is a smooth, pale yellow-brown condiment made from finely ground mustard seeds, vinegar, and white wine. It is sharp, tangy, and creamy with gentle, nose-prickling heat, and it emulsifies dressings and sauces easily. Cooks whisk it into vinaigrettes, finish pan sauces, marinate meats, and spread it on sandwiches; it is sold in smooth and whole-grain styles.\n\nIt developed in Dijon, Burgundy, where makers used verjus or white wine with brown or black mustard seeds. The style spread across France and into European and North American kitchens, and modern production soaks and grinds the seeds before blending with wine, vinegar, and salt.