Dijon mustard

Moutarde de Dijon

What it is

The Dijon style is credited to Jean Naigeon, who around 1752 is said to have replaced the vinegar with verjuice, the juice of unripe grapes that Burgundy had in quantity; the date is tradition rather than documented record. The name protects a method and not a place — almost none of the seed is grown in Burgundy any more, and most of it arrives from Canada.

In the kitchen

It is the emulsifier in a vinaigrette: a teaspoon will hold three parts oil to one of vinegar without splitting. Its heat is volatile and dies in a hot pan, so stir it into a sauce off the heat — add it early and only the sourness is left.

Goes with

Egg Shallot Rabbit Tarragon Cream Red wine vinegar

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

Also used with

Andouillette Banana shallot Limousin beef Camus de Bretagne artichoke Dungeness crab Calf's mesentery

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