Dijon mustard where is it made

The growing of mustard seeds was not native to this area, but brought in by the Romans when they ruled the area probably in the middle ages, as they would grow well here. The Romans made a mustard from the ground or soaked seeds and vinegar. The creation of Dijon mustard can be accredited to Jean Naigeon.

Naigeon revolutionized the original mustard recipe by substituting verjuice the sour juice of unripe grapes for the vinegar traditionally used in the making of mustard.

This resulted in a smoother, less acerbic mustard which was immediately embraced by mustard lovers everywhere. Why Verjus? First of all white grapes grew well and were in abundance in Dijon, France and the when the harvest came, and the grapes were picked the under ripe grapes were not something you wanted to throw out so they came up with this idea. What is the difference between Vinegar and Verjus? Verjus is made from juice, and vinegar is made from fermented fruit.

Verjus is acidic but less harsh. Much like orange juice is less acidic than vinegar. One great application is that if you use Verjus on salads, the flavor doesn't compete with the wine you are serving.

Moutardier a mustard maker Maurice Grey, teamed up with Auguste Poupon and together they formed the Grey Poupon mustard company which later merged with Maille, another well- known French mustard company. However it was when Maurice Grey invented a machine that would grind the mustard and automate the process, that it is said they really rolled out the Grey Poupon mustard that was heads and tails above the rest in quality.

Is Dijon just fancy mustard? Well, yeah. Dijon mustard, a type of mustard that originated in Dijon, a town in Burgundy, France, gets its distinctive flavor from white wine.

It was originally made with vinegar, but Dijon resident Jean Naigeon replaced that particular ingredient with verjuice the juice from unripe grapes in The brand, which was created in buy Maurice Grey and Auguste Poupon, is now the most recognizable Dijon mustard brand in the world. But do you know how this typically French aromatic condiment is made?

I tried my hand at making my own. The Romans made mustard by mixing the crushed grains with honey and grape must. Firstly, mustard is a herbaceous, yellow-flowered plant which looks a lot like rape. It comes in three varieties: white, black and brown.

The mustard grain is actually very small, measuring only a millimetre in diameter. Its colour ranges from yellow ochre to reddish brown and black. They can be used whole to season meat dishes, or ground to make the famous condiment that lifts the flavour of your dishes. In an extraordinary setting, a mustard maker will reveal all the secrets of this famous mustard and invite you to make your own.

Start by grinding the mustard seeds finely. The Burgundy region called Bourgogne in French has a rich culinary history and is especially known for its wines. Mustard is grown in vineyards as a cover crop beneath the rows of vines, providing nutrients to the vines when it is plowed under.

By the s, Dijon, France, was recognized as a significant area for mustard making and is now regarded as the mustard capital of the world. King Philip VI first used the mustard in which became popular roughly years later when Jean Naigeon created the formula that replaces vinegar with verjuice verjus in French , which is a juice made from unripe grapes.

The most famous brand, Grey-Poupon, was created in by mustard maker Maurice Grey with a recipe including wine, along with his financial backer, Auguste Poupon. At one time, any product called Dijon mustard had to be made in or around the city of Dijon—a so-called "protected designation of origin," as is with Champagne or Parmigiano-Reggiano. Mustard produced elsewhere had to be called "Dijon-style mustard" or simply "dijon mustard" with a lowercase "D".

Today, however, the term "Dijon mustard" has become generic, so any mustard using the basic Dijon recipe can be called Dijon mustard. Dijon mustard is made from brown mustard seeds and white wine.

One of the crucial ingredients in traditional Dijon mustard is verjuice. This tart liquid gives Dijon mustard its characteristic flavor. The original recipe includes white wine from the Burgundy region, like Chablis or Bourgogne blanc which are made from Chardonnay grapes. The ingredients listed for Grey Poupon include:. Dijon mustard has a tangy, sharp, and strong flavor with a bit of spice.

The commercial recipes made today use an ingredient with a low acidity level in the mustard, which allows the potency of the mustard seeds to shine through. As Dijon mustard is a condiment, it can be used as a spread any time mustard is called for when you prefer a more potent mustard flavor.