[Sca-cooks] Commercial Mustard ingredients.

[Sue Clemenger]

Okay, I was actually wondering this, recently, anyways, but:
What exactly makes a mustard a "dijon" mustard? I thought maybe 
consistency, but I've seen it for sale as both smooth, and chunkier 
(still showing evidence of the seeds, almost a whole-grain mustard).  I 
was a bit disgruntled, having to actually buy some of the stuff (for a 
modern recipe) when I could so easily have made my own (in the broad 
middle of a mustard project for A&S Competition).
--maire

Phil Troy / G. Tacitus Adamantius wrote:
> Maybe a mustard category with subcategories, such as Lombard, Dijon 
> (both of which are period), etc., might work to get people out of the 
> mindset (one I most frequently associate with brewers) that says, "X is 
> a period thing, therefore any form of X is period."
> 
> Adamantius
>