{{Short description|Type of mustard}} {{Infobox food | name = Dijon mustard | image = Senf-5.jpg | image_size = | caption = A teaspoon of Dijon mustard | alternate_name = | country = France | region = Burgundy | creator = | type = Condiment | served = | main_ingredient = Mustard seeds, white wine or wine vinegar, water, salt | variations = | calories = | other = |similar_dish=Creole mustard, kasundi}} [[File:Maille Dijon Originale.jpg|thumb|upright=0.7|A jar of ''Maille'' brand Dijon mustard]]
'''Dijon mustard''' ({{langx|fr|Moutarde de Dijon}}) is a traditional mustard from France. It is named after the city of Dijon in Burgundy, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century.<ref name=":0">{{Cite book|title=Robert Carrier's Kitchen|last= Carrier, Robert|author-link= Robert Carrier (chef)|publisher=Marshall and Cavendish|year=1981|location=London|pages=2377}}</ref> First used in 1336 for the table of King Philip VI,<ref name="Regions">{{cite web|url=http://www.regions-of-france.com/regions/burgundy/food-gastronomy/dijon-mustard/|title=The Dijon Mustard|website=Regions of France|access-date=18 May 2016}}</ref> it assumed its current form in 1856 when Jean Naigeon of Dijon replaced the vinegar usually used in prepared mustard with verjuice, the acidic juice of unripe grapes.<ref>{{cite book|url=https://books.google.com/books?id=zAMiGwoAfQ4C&pg=PA170|title=75 Exceptional Herbs for Your Garden|date=18 August 2008|publisher=Gibbs Smith|pages=170|author=Jack E. Staub, Ellen Buchert|isbn=9781423608776}}</ref>
The main ingredients are brown mustard seeds (''Brassica juncea'') and a mixture of white wine, vinegar, water, and salt designed to imitate the original verjuice.<ref>{{cite book | last1=Lund | first1=B. | last2=Baird-Parker | first2=T.C. | last3=Gould | first3=G.W. | title=Microbiological Safety and Quality of Food | publisher=Springer | series=The Microbiological Safety and Quality of Food | year=2000 | isbn=978-0-8342-1323-4 | url=https://books.google.com/books?id=lks9dALNzZAC&pg=PA823 | access-date=4 June 2016 | page=823}}</ref><ref>{{cite web|url=http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-difference-between-dijon-and-yellow-mustard.html|work=fitday.com|title=The Difference Between Dijon and Yellow Mustard}}</ref><ref>{{cite web|url=https://www.connexionfrance.com/Archive/Just-don-t-call-it-French-mustard|work=connexionfrance.com|title=Just don't call it French mustard|date=January 2009|access-date=2017-06-01|archive-date=2022-02-09|archive-url=https://web.archive.org/web/20220209134824/https://www.connexionfrance.com/Archive/Just-don-t-call-it-French-mustard|url-status=dead}}</ref> It can be used as an accompaniment to all meats, or mixed with other ingredients to make a sauce.<ref>{{Cite web|url=http://tenplay.com.au/channel-ten/masterchef/recipes/the-essential-flourless-mustard-sauce?_from=searchresult|title=The Essential flourless Mustard Sauce|last=Blumenthal|first=Heston|author-link=Heston Blumenthal|website=Masterchef Australia|publisher=Tenplay|access-date=19 May 2016}}</ref>
==Commercial production== In 2008, multinational packaged goods company Unilever, which had several mustard plants in Europe, closed the ''Amora'' manufacturing plant. Since July 15, 2009, Amora's Dijon mustard is no longer manufactured and packaged in the town of Dijon, but in the neighbouring town of Chevigny-Saint-Sauveur.<ref>{{cite news|last1=Manzella|first1=Luisa|title=Amora Dijon ferme définitivement ses portes après deux siècles d'activité|url=http://www.usinenouvelle.com/article/amora-dijon-ferme-definitivement-ses-portes-apres-deux-siecles-d-activite.N114345|access-date=18 May 2016|date=13 July 2009|language=fr}}</ref> The Grey Poupon mustard brand available in the United States originated in Dijon in 1866.<ref>{{cite book|url=https://books.google.com/books?id=dwf1YYxQmRsC&q=Auguste+Poupon&pg=PA144 |title=The Name's Familiar II|author=Lee, Laura |year=2001 |publisher=Pelican |isbn=9781455609178}}</ref>
===2022 shortage in France=== France requires 35,000 tonnes of mustard seed to make Dijon mustard and 80% of the seed is imported from Canada, mainly from Alberta and Saskatchewan where most of Canada's mustard seeds are grown.<ref name=nyt_dijon>{{cite news |last1=Cohen |first1=Roger |title=France Faces a Shortage of Mustard, Its Uniquely Beloved Condiment |url=https://www.nytimes.com/2022/07/14/world/europe/france-mustard-shortage-dijon.html |access-date=10 August 2022 |work=The New York Times |date=14 July 2022}}</ref><ref>{{Cite web|url=http://www.journaldunet.com/economie/agroalimentaire/les-faux-produits-du-terroir/moutarde-de-dijon.shtml|title=La moutarde de Dijon vient du Canada|website=www.journaldunet.com|date=21 July 2010 |language=fr|access-date=2016-05-18}}</ref> Canadian production experienced a smaller crop in 2022 caused by a heatwave. The 2022 drought resulted in halving its usual harvest.<ref name=economist_dijon>{{Cite news| issn = 0013-0613| title = Why there is a shortage of Dijon mustard in France| newspaper = The Economist| accessdate = 2023-06-30| url = https://www.economist.com/the-economist-explains/2022/08/09/why-there-is-a-shortage-of-dijon-mustard-in-france}}</ref> The 2022 shortage was exacerbated by consumer stockpiling.<ref>{{cite news |last1=Torsoli |first1=Albertina |title=French Shoppers Face Up to Life Without Dijon Mustard |url=https://www.bloomberg.com/?sref=CIpmV6x8 |access-date=10 August 2022 |work=Bloomberg.com |date=10 August 2022 |language=en}}</ref>
==Geographical indications== Dijon mustard does not have a protected geographical indication (PGI). A 1937 decree ruled that "Dijon mustard" can be used as generic designation and has no link to a specific terroir.<ref>{{Cite web|url=http://madame.lefigaro.fr/cuisine/moutarde-de-dijon-champignons-de-paris-camembert-faux-produits-du-terroir-200218-147290|title=Camembert, moutarde de Dijon, jambon Aoste, champignons de Paris... 7 "faux" produits du terroir passés au crible|last=Figaro|first=Madame|date=2018-02-22|website=Madame Figaro|access-date=2021-08-01}}</ref> However, "moutarde de Bourgogne" (a variant of Dijon mustard from the Bourgogne region) has a PGI, and its seeds have to be produced in Bourgogne.<ref>{{Cite web|url=https://www.inao.gouv.fr/eng/produit/4160|title=Fiche produit|website=www.inao.gouv.fr|access-date=2021-08-01}}</ref>
==See also== {{portal|Food}} * List of condiments * List of mustard brands
==References== {{Reflist|30em}}
==External links== {{Commons category}} *[http://dijoon.free.fr/moutardetechnique.htm Techniques actuelles de fabrication de la moutarde] {{in lang|fr}} – "Contemporary method for the manufacture of the mustard" *[https://docplayer.org/17781009-Verfahren-und-maschinen-fuer-die-senfherstellung.html Senfherstellung]
{{French cuisine}} {{Mustards}} {{Condiments}}
Category:Mustard (condiment) Category:Dijon Category:French cuisine