Dijon mustard

Dijon mustard is a classic condiment originating from the city of Dijon, in the Burgundy region of France. It is made primarily from ground brown or black mustard seeds, vinegar, water, and salt, and is characterized by its smooth texture and an intense, spicy yet balanced flavor, ideal for enhancing a wide variety of culinary preparations.

This type of mustard is very popular in European and global cuisine, especially in sauces, salad dressings, marinades, and as an accompaniment for meats and sausages. Its origin dates back to the 18th century, when the master mustard makers of Dijon perfected the recipe using a white wine vinegar that gives it that distinctive and aromatic touch which sets it apart from other types of mustard.

Properties: In addition to adding flavor, Dijon mustard is low in calories and fat, and is a natural source of antioxidants and bioactive compounds beneficial to health, such as glucosinolates which may have anti-inflammatory and digestive effects.

Substitutes and synonyms in Latin America: In different Latin American countries, although it is mainly known as Dijon mustard, it can also be found under terms such as French mustard or simply fine mustard. If it is not available, it can be substituted with yellow mustard by adjusting the quantities to avoid losing flavor intensity.