Moutarde de Dijon
Photo: Wikimedia Commons · CC BY-SA 3.0

History

Mustard is recorded on the table of King Philip VI in 1336, and by the late Middle Ages Dijon was the centre of French mustard making, with its makers granted exclusive rights in the 17th century. The modern style dates from 1856, when Jean Naigeon replaced vinegar with verjuice, the sour juice of unripe grapes. A 1937 decree made 'Dijon mustard' a generic method rather than a protected origin, so most of the seed now comes from Canada; the Burgundy-grown version carries its own protected name, moutarde de Bourgogne.

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Common allergens: Mustard

Make it at home

Yield Makes one 250g jarHands-on 15 minTotal 48 hrDifficulty Easy

Ingredients

  • 60g brown mustard seeds
  • 20g yellow mustard seeds
  • 120ml dry white wine, such as Aligoté
  • 60ml white wine vinegar or verjuice
  • 1 tsp fine sea salt
  • 2 tbsp cold water

Method

  1. Soak both kinds of mustard seed in the white wine and vinegar in a covered bowl at room temperature for 24 hours, until the seeds have absorbed most of the liquid.
  2. Add the salt and the cold water and blend in a small food processor for three to four minutes, scraping down the sides, until you have a creamy paste with a few whole seeds left.
  3. Taste: it will be harsh and bitter at this stage. Spoon into a clean jar and seal.
  4. Leave in the fridge for at least 24 hours before using; the bitterness fades and the heat settles over the first week.

Tip from the editors. For a smoother, hotter Dijon style, sieve the blended paste to remove the husks; heat drops the longer the jar stays open.

Where to eat moutarde de dijon

Moutarde de Dijon in Dijon

La Brasserie des Loges ★ 3.9

€€ BrasserieCentre Historique

La Brasserie des Loges seats guests beside the Musée des Beaux-Arts on Place du Théâtre in Dijon, serving Burgundian brasserie classics daily.

OrderThe Menu Bourguignon, a set three-course run through the region's classics.

TipIt stays open every day of the year bar three, useful for a Sunday or holiday table when smaller kitchens shut.

Directions

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