Dijon Mustard: What Is It and How Do I Cook with It?

When I first heard the words “Dijon Mustard,” I thought, How exotic!”  Instead of being limited to American brown mustard and bright yellow mustard, a new world of choices was opening up.

Soon afterwards I walked into Maille, a boutique in Paris that specializes in mustard.  I was dumbstruck by the variety on sale.  I could have bought, Dijon Blackcurrant Liquor and White Wine Mustard (3.8 oz. for $9), Honey Mustard with Modena Balsamic Vinegar (7.9 oz. for $19.50) or Classic Dijon Old Style Mustard (7.3 oz. for $7) or dozens of others.

Back in the U.S. I looked for similar mustards.  My local Trader Joe’s sold Whole Grain Dijon Mustard.  Some years later a Whole Foods branch opened near me and offered numerous mustard choices, including jars of Maille Dijon.

What’s the difference among all these mustards?  Not a lot, apart from levels of hotness.  Mustard is a mixture of mustard seeds (sometimes ground, sometimes whole) and an acidic liquid like vinegar or wine, and some spices.  The end result is either smooth or grainy.  The flavor varies with the spices. 

Dijon mustard, which was invented in Dijon, France, is a smooth mustard that includes wine.  It’s hotter than traditionally mild American mustards, but not as fiery as English mustard.

You can use mustard to flavor meats and sauces or simply spread on a burger or hot dog. 

You can make your own mustard—as long as you have dry mustard in your spice rack.  Measure out 1 tablespoon dry mustard and put it in a very small bowl.  Add about 1 teaspoon water, wine, beer or vinegar and stir until the mixture is smooth.  Give it 15 minutes to reach its piquancy.  At that point it will be quite hot but will mellow out after about 1 hour.  To bring back its hotness, add 1/4 teaspoon cayenne pepper.  If it’s too hot, mix it with a little mayonnaise.

Mustard seeds, which (not surprisingly) grow on mustard plants, may be mild (white or yellow), spicy (brown) or in between (black).  Mustard greens, which are often sold in the fresh vegetable aisle and are peppery when cooked, are the edible leaves of the mustard plant.

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