Dijon mustard not only elevates sandwiches and vinaigrettes but also serves as a lively rub for meats like pork or chicken, enhancing their flavor before cooking
It can be whisked into mayonnaise or creamy dressings to add a tangy depth to potato salads or slaws
Integrating Dijon mustard into marinades offers a zesty base that tenderizes and imparts a rich, complex taste to beef, poultry, or even tofu
For a unique twist, it can be added to macaroni and cheese for an unexpected punch of flavor, or mixed into bread dough or savory scone recipes for a subtle, spicy undertone
This versatile ingredient can also be used to emulsify sauces, adding body and a gourmet flair to homemade hollandaise or béarnaise sauce, making it an indispensable ally in elevating the taste profile of countless dishes
Dijon mustard originates from the city of Dijon in the Burgundy region of France. It is named after the city and has been a staple in French cuisine since the Middle Ages. Dijon mustard is made from brown or black mustard seeds, white wine or wine vinegar, water, and salt. Its distinct flavor and creamy texture make it popular in various dishes and condiments worldwide.
