Dijon Mustard

Dijon Mustard
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Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic “green” juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe. Mustards from Dijon today generally contain both white wine and burgundy wine. Mustards marketed as Dijon style may contain one or both of these wines or may substitute vinegar or another acid in order to conform to local laws. Most Dijon mustard is manufactured outside of Dijon.

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