COOKING SCHOOL! forum: The History of Dijon Mustard

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ImageTwinLakesChef
Feb 23, 2010 7:00 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
The History of Dijon Mustard

Mustard is an ancient and romantic spice, and throughout time
has remained one of the world's most popular seasonings.
Both the mustard seed and plant have been glorified for
centuries in conversation, literature and poetry, and its use has
been traced to prehistoric times.

The Chinese have grown mustard for more than 3,000 years.
Egyptians consumed it by popping the seeds into their mouths
while chewing meat. The Greeks used mustard to flavor roasts
and stews. The Romans carried mustard seeds with them to
France, savoring them along the road where the plants soon
grew wild and flourished in the fertile hillsides.

Undoubtedly, the mustard capital of the world is Dijon in
eastern France. This picturesque city gained its reputation as
the home of master mustard makers in the 13th century. The
French were passionate about mustard, considering it the
condiment of kings. They passed strict laws governing what
could be called Dijon mustard. The French still ensure that
mustard labeled Dijon adheres to "appellation controllee"
standards, much like fine French wines.

The most famous of the great Dijon mustard firms was founded
in 1777. Monsieur Grey, who had developed a secret recipe for
a strong mustard made with white wine, formed a partnership
with Monsieur Poupon, who supplied the financial backing to
manufacture the product.

The creamy mustard their partnership yielded remains the
standard by which Dijon mustards are judged. Grey and
Poupon also revolutionized the business by introducing the first
automatic mustard machines, thus freeing workers from a
backbreaking chore. Today, at 32 Rue de la Liberte in the
heart of Dijon, one can visit the Grey Poupon building which
over the years has become the mecca of mustard lovers the
world over.

All Dijon mustard is made from brown or black mustard seeds -
the strongest and most flavorful. After the seeds are ground
and the hulls removed, white wine or vinegar is added along
with cloves, cinnamon and other special spices and herbs.

Dijon-style mustards aren't always made in Dijon, but wherever
they are made, there's a culinary kinship that unites them all.
Grey Poupon Dijon Mustards sold in the United States are
produced by the Nabisco Foods Company in accordance with
the unique recipes dating back more than 200 years. Today,
Grey Poupon is the nation's largest-selling Dijon mustard and
is available in the original Dijon and Country Dijon styles.

Though mustard is one of the oldest condiments known to man,
only in recent years has Dijon mustard taken its place as a
basic element in creative American cooking. As well as being
dolloped over prepared meats, sausages and cheeses, many
our met recipes now call for Grey Poupon Dijon Mustard.
Chicken Dijon, Dijon vinegarette, Dijon bread and Dijon
sausage soup are a few of the most popular dishes.

Monsieur Grey's timeless recipe has made Grey Poupon Dijon
Mustard a classic. There are world travelers known to carry
Grey Poupon Dijon Mustard with them wherever they go
because they decided food without it just isn't worth eating!
Truly, Grey Poupon is one of life's finer pleas
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageGardenwife
Feb 23, 2010 11:25 PM CST
Name: Kimberley
Central Ohio
That's really interesting! Straight from Grey Poupon's mouth, as it were!

I'm not a huge fan of Dijon on sandwiches, though I do like it on a Monte Cristo sandwich. Boy, does that sound good. One of the vendors at Columbus' North Market makes a wonderful version of that...Maybe it's time my dad and I went on one of our North Market dates. :)
Fun with Photos: YOU Supply the Caption!
My blog: Gardenwife's Plot
ImageTwinLakesChef
Feb 23, 2010 11:41 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Bennigans Baked Monte Cristo Sandwich recipe

4 (1 ounce) slices Swiss cheese
4 (1 ounce) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
Dijon mustard for dipping sauce
Preheat oven to 450 degrees F.
Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.
In pie plate beat eggs, milk, and dry soup mix until well blended. Dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll pan. Set in oven a couple of minutes to melt butter.
Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown. Serve with Dijon Mustard Dipping Sauce.
Dijon Mustard Dipping Sauce
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard
Mix well and then chill until ready to serve.

Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageGardenwife
Feb 24, 2010 12:27 AM CST
Name: Kimberley
Central Ohio
Wow! Those sound great!
Fun with Photos: YOU Supply the Caption!
My blog: Gardenwife's Plot
ImageDea
Feb 24, 2010 6:49 AM CST
Name: Dea O'Hopp
Frederick, MD
PVC Pipe is a Cook's friend
Yum Yum !
ImageBhawana
Dec 2, 2020 6:03 AM CST
Name: Bhawana Rathore
USA
Mustard Plant (Exclusive Tips) On How To Grow & Care Guide
Mustard Sauce is one of the most popular spices made out of seeds and used for salad dressing, and other authentic dishes, world wide.
Today we are going to discover about this yummy yet healthy Mustard Plant. From its origin to how to grow and care instructions in detail and other benefits. If you want to grow this amazing plant in your garden.


https://gardeninglovy.com/mustard-plant-care/

Thumb of 2020-12-02/Bhawana/88cf91
Bhawana Rathore
Imagecritterologist
Jan 31, 2021 4:37 PM CST
Name: Critter (Jill)
MD
There's a "wild mustard" around here that's the most remarkable weed, with bright yellow flowers like that. When we first moved in, it popped up all over the disturbed soil of our yard (and in nearby fields). I learned to recognize the plants when they were very small, because in their second year they formed astonishing taproots. I've dug main roots longer and wider than my forearm! And like horseradish, if you forget a piece of root, you'll see the plant again. I have no idea if either the plant or seed are safe to eat, although I did take an experimental lick of a pungent smelling piece of broken-off root -- it's very hot!

Anyway, that's the plant that came to mind when I saw your photo.

For anybody interested in making their own mustard, Penzey's Spices has dried yellow mustard (regular and hot) and crushed brown mustard, as well as both yellow and brown mustard seeds. https://www.penzeys.com/search/#?q=mustard

The real reason I clicked on this thread is that a friend sent me a box of mustards from The Mustard Museum in Wisconsin... I need mustard recipes! How about it, Divas? I don't use much mustard, even on sandwiches or hot dogs, so I'm not sure what to pair these with. I have 5 (!!) jars:

1. creamy yellow Dijon type
2. stone ground mustard, mostly yellow with some crushed brown seeds apparent
3."Sweet & Spicy Hot Mustard"
4."Dill Pickle Mustard"
5."Smoky Chipotle Mustard
Circles of Support for Breast Cancer
I'm learning to dance in the rain! Thank you, Sally & Chris & Sharon.
Imagecritterologist
Jan 31, 2021 4:38 PM CST
Name: Critter (Jill)
MD
(I do see that this cubit has mostly gone dark, but I thought I'd try anyway!)
Circles of Support for Breast Cancer
I'm learning to dance in the rain! Thank you, Sally & Chris & Sharon.

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