Originating in Dijon, France in 1856, the namesake mustard of this region is still a popular culinary choice.
When Jean Naigeon first substituted the usual vinegar ingredient in mustard for verjuice—an acidic juice that comes from unripened grapes—he created a recipe that was unique and delicious. It is the highest quality of mustard seeds, along with the means by which they are processed which causes the unique flavour of Dijon mustard.
For a while, only Dijon mustard that was produced in Dijon could bear the name, but today it is a generic term, and therefore any product that is made from the Dijon recipe can be referred to as Dijon mustard. One way to insure that you are purchasing the highest quality Dijon mustard, is to go to the source.
Grey-Poupon and Maille
The Grey-Poupon Moutarde Company dates back to the 1700’s in France, and can still be found in its original location in Dijon. An interesting point to note is that today the seeds are actually grown in Canada and then shipped to France! You can visit the headquarters, where they serve mustard on tap. Grey-Poupon Moutarde Company produces three types of Dijon mustard: Fine Ground, Country Style, and Course Ground. No matter which variety you choose, or which brand, remember that good mustard is marked by is foundation of the highest quality seeds. This is a culinary choice that dates back centuries and carries with it much history, so find a favorite and enjoy!