What is Dijon mustard?
[[File:Dijon mustard.jpg|thumb|180px|Dijon mustard]] '''Dijon mustard''' is a kind of [[culinary mustard]] that was first prepared around the [[town]] of [[Dijon]], in eastern [[France]]. Dijon mustard was first prepared in the 18th century. Properly, it is made from [[Brassica nigra|black mustard]] seeds, but commercially [[Brassica juncea|brown mustard]] is often used. In the original recipe, [[citric acid]] was used for its preparation. Commercially, this is often replaced by [[vinegar]]. [[Salt]] is also added. The [[Vegetable oil|oil]] in the mustard seeds is not removed. Dijon mustard is not especially hot compared with English mustard. However, it is hotter than [[Bordeaux mustard]], which is pretty mild. Dijon mustard is used for many recipes in [[French cuisine]]. As an example, the original [[mayonnaise]] recipe uses Dijon mustard. {{-}} {{food-stub}} [[Category:Condiments]] [[Category:Dijon]]