Moutarde de Dijon

Dish information

Moutarde de Dijon, or Dijon mustard, is a cornerstone of French gastronomy and a globally recognized condiment, originating from the city of Dijon in the Burgundy region of France. While mustard has been used for centuries, Dijon mustard as we know it today began to take shape in the Middle Ages. By the 14th century, Dijon was already a noted center for mustard making. A significant year in its history is 1336, when the Guild of Mustard Makers of Dijon was established. In 1777, Jean-Baptisteymond de Besançon created a new recipe for mustard made with verjuice (from unripe grapes) and a blend of mustard seeds, which became highly popular. However, the modern formulation owes much to Auguste Naudet, who, in 1856, replaced the traditional verjuice with white wine vinegar, resulting in a milder, more refined flavor that is characteristic of today's Dijon mustard. This innovation significantly contributed to its widespread appeal. The production process involves grinding black or brown mustard seeds, mixing them with water or vinegar, salt, and other flavorings. The use of specifically white wine vinegar and sometimes verjuice from Burgundy grapes distinguishes true Dijon mustard. It gained royal favor, notably from King Louis Philippe in 1840, who appointed it as the official mustard of the French Royal Court. This prestigious endorsement catapulted Moutarde de Dijon to international fame.

Timeline

• 1336

  The Guild of Mustard Makers of Dijon is established.

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  1600s

  Dijon becomes a significant center for mustard production in France.

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  1777

  Jean-Baptisteymond de Besançon develops a popular new mustard recipe.

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  1840

  Moutarde de Dijon is appointed the official mustard of the French Royal Court.

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  1856

  Auguste Naudet replaces verjuice with white wine vinegar, creating the modern Dijon mustard.

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  1900s

  Dijon mustard becomes an internationally recognized condiment.