Dijon mustard sauce

There are dishes that can only be cooked deliciously by the French. We think this is the main reason why French cuisine is one of the ten most sought-after culinary traditions in the world. Not a dozen years of French cuisine has held the palm and never ceased to convince the discerning international audience of the sophistication, uniqueness of the taste palette and skill of French chefs. Examples of culinary masterpieces that appeared thanks to French cuisine can be listed indefinitely.

However, today we would like to pay special attention to one of the most famous French brands in the world of sauces - Dijon mustard. For more than two centuries, Dijon sauce and mustard have enjoyed well-deserved popularity and constant demand not only among connoisseurs and foodies of French cuisine, but also among ordinary buyers. The most important difference between Dijon mustard sauce lies in the unique combination of taste and aroma of the product.

No other variety or variety of mustard can approach the peerless and exquisitely soft taste of Dijon mustard sauce per iota. Each type of mustard differs in its taste. For example, Russian mustard or Sarept mustard belongs to burning varieties, and mustard from Denmark, on the contrary, is considered too soft and fruity. So with all varieties except Dijon mustard, which is considered the standard of taste among mustard-based sauces. According to legend, Julia Caesar himself had a hand in creating the Dijon mustard.

Composition of Dijon mustard

The initial composition of Dijon mustard included only two components - mustard seeds and wine. Even in Antiquity, Caesar conquered the lands of modern French Burgundy and brought mustard seeds to new lands. Since then, residents of the capital of the region, Dijon, began to make a sauce unique in taste and aroma from Dijon mustard, which was named after the city of the same name and the center of the region. Historical documents confirm that from its very appearance, Dijon mustard was ranked among the delicacies.

Dijon mustard was a constant sauce on the list served to the king and the highest nobility. Pope John XXII liked to add Dijon mustard sauce to various dishes, which is also documented. At the beginning of the XVII century, King Louis XIII of France granted the city of Dijon the exclusive right to make Dijon mustard. True, over time, interest in Dijon mustard disappeared, because the period of active colonization of Asian lands began, from where a stream of previously unknown seasonings and spices poured into the New World.

However, over time, the good old mustard from Dijon regained its lost leading positions. It is noteworthy that the composition of Dijon mustard is still considered a commercial secret. It is known that Dijon mustard seeds, white wine, water, ox, spices, spices, roots and citric acid are used to make mustard sauce.

Currently, about 20 varieties of Dijon mustard are made in France. There is, for example, ordinary Dijon mustard or with green pepper, etc. Dijon mustard is used primarily as a sauce. Often Dijon mustard is used as a dressing for salads. Dijon mustard works perfectly with meat dishes.