Viewing post #71316 by TwinLakesChef

You are viewing a single post made by TwinLakesChef in the thread called The History of Dijon Mustard.
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"

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