Dijon Mustard

Piquant French-style Dijon mustard made up of brown or black mustard seeds was originally made with verjus, the juice of unripened grapes. The verjus may have been replaced with vinegar but Dijon retains its tangy, spicy bite that makes it an ideal condiment for patés or as an emulsifier to vinaigrettes. Its tanginess and complex, lingering spice can be the showcase on a sandwich or a slow-cooked chicken with mustard sauce or leek vinaigrette. The key to extending Dijon's reach is to stop thinking of it just as a sandwich condiment and experiment with throwing it into a pan of roast vegetables or as a supporting actor in a butter-based sauce.

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