[Sca-cooks] Commercial Mustard ingredients.

[kingstaste at mindspring.com]

I would agree, "dijon-style" mustard is made with white wine in addition to
or instead of vinegar.
Christianna


Also sprach 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).

I believe Dijon mustard is a style characterized today by the
addition of salt, vinegar and white wine to the ground mustard.