French Dijon Mustard : Ingredients, Flavoured Varieties & Manufacture

This, however, is not the case, as it is not protected by the EU (European Union) with either a PDO (Protected Designation of Origin) or a PGI (Protected Geographic Indication). Dijon mustard is not as pungent as English mustard.

Dijon mustard must be carefully stored as, once opened, the fragrance may be lost, due to oxidation with air, which alters the taste and degrades it to an unappetizing brownish colour. Mustard has around 450mg of sodium per 100g.

All Black Mustard preparations irritate the skin and eyes.

Worldwide, mustard is the third most used condiment after salt and pepper.

The technique of adding verjuice was introduced by Jean Naigeon, who came from Dijon, in the mid 19^th century. The plethora of Dijon mustards available to the gourmet, and cook today, vary considerably, as they may be based on ingredients that are deemed suitable by local jurisdictions. One may find them with white and/or red wine verjuice, and even diluted wine vinegar: this producing a Dijon-style mustard instead of being based on the more traditional recipe.

Black mustard probably originated in the Middle East. It is native to Europe and Asia and has become naturalized in America and Britain. It has been cultivated for around 2,000 years, as a medicinal herb and condiment.

Other ingredients include: water, vinegar, salt and proprietary spices (each combination giving unique flavours).

Seed is ripe in late summer. It should be monitored carefully in the final week or two, as the seed may be lost easily when fully ripe. It is better to remove the pods before they finish maturing, and allow the seeds to ripen in the pods.

As a flavouring in cooking it has a worldwide reputation for enhancing a variety of savoury dishes, such as cold meats and sausages; it is used in sauces and dressings; and with cooked cheese dishes. 

The enzyme is destroyed by boiling water. Essential oil of mustard is an isothiocyanate of allyl, C₃H₅NCS.

As a condiment, mustard stimulates the salivary, but not the gastric secretions. It increases the peristaltic movements of the stomach.

These substances give mustard rubefacient (local irritant causing reddening and warming of the skin) and irritant properties. It is used medicinally to improve the blood supply to the skin (soothing of chilblains, for instance), lungs, pleura (covering of the lungs) and kidneys. Plasters and poultices made from black mustard powder ease rheumatic and arthritic pain, muscular spasms, strained muscles and congested lungs. Bath preparations have the same effect. Mustard flour can also be used as an emetic (a substance that causes vomiting), when a tablespoonful is added to luke-warm water. It should be used thus only for the treatment of poisoning in an emergency.

1. Wash, drain, trim and tear kale into pieces (cook if necessary).
2. In a bowl, whisk oil into the Dijon mustard. When completely blended whisk in the white wine vinegar, when it should thicken.
3. Season the thickened dressing with sugar, salt and pepper.
4. Toss kale in dressing.
5. Serve immediately.

1. Preheat oven to 230°C (450ºF, Gas Mark 8). Rub fillet with olive oil. Place on grill in a roasting tin. Roast for 15 mins (rare), 25 mins (well done).
2. Whilst beef is roasting, whisk together ingredients for vinaigrette (as above).
3. Remove beef and leave to stand for 5 minutes. Cut into thin slices. Add to the dressing and leave to cool.
4. Cook potatoes for 15 mins in boiling water, then drain. When cool, cut into manageable pieces and add to the beef.
5. Cook green beans for 1 minute in boiling water. Add peas and cook for further 3 minutes. Drain and run them under cold water briefly, to refresh. Add to beef mixture and toss. Cover and chill.
6. Just before serving, add the leeks and chives.