The French have always been passionate about their mustard. "Moutadriers" once roamed the streets of Dijon and Paris peddling freshly made mustard right out of barrels.
One of the most famous mustard companies in Dijon was founded in 1777 when an Englishman named Grey developed a secret recipe for strong mustard made with white wine. He formed a partnership with a Frenchman named Poupon, who provided the financial backing to manufacture the product. They would later revolutionize the mustard business by inventing the first machine to automatically process mustard seeds. This allowed large quantities of mustard to be produced quickly and cheaply. The original Grey Poupon building still stands in the heart of downtown Dijon.
Varieties and Buying Tips
Dijon mustard is available in several different flavors including blue cheese, raspberry and champagne. On supermarket shelves you'll likely encounter "country" Dijon, which is made with coarsely ground mustard seeds, and "honey"Dijon, a great dipping sauce blended with honey and brown sugar.
For some extra "heat," look for "deli" or "spicy" varieties that are blended with horseradish or piquant herbs. To keep flavors more on the mild side, try a smooth and creamy Dijon mustard-mayonnaise blend.
Have dry mustard on-hand in the pantry? Instead of store-bought, whip up a homemade Dijon recipe.
Refrigerate prepared mustards after opening and mind the expiration date. If water pools to the top of the container, simply shake or stir well. It is still fine to use.
• Serve Dijon in dollops over prepared meats like ham, pork chops or filet mignon.
• Spread on ham and cheese sandwiches, cover with foil and bake.
• Toss with lemon juice and dill to dress green beans.
• Stir into homemade mashed potatoes.