[Sca-cooks] Dijon Mustard?

[Terry Decker]

My understanding is "Dijon mustard" refers to a specific recipe created in 
1856 by Jean Naigeon.  It is a mustard from brown or black mustard seed made 
originally with verjuice (rather than vinegar) and having the seed coats 
sieved out.  Spices may be used to enhance the flavor, but no dyes, 
stabilizers or fillers are permitted in true dijon.  Dijon mustard made with 
wine, vinegar or some other acidic liquid are technically "Dijon style." 
Naigeon's Dijon mustard shows up just a few years after the first mechanical 
method of processing mustard seed.  It makes me wonder if "Dijon mustard" 
wasn't a marketing ploy for commercial mustard production in Dijon.  Maille 
and Grey Poupon, as commercial entities, both predate this recipe.

Bear

> What do you mean by Dijon mustard?
> Do you mean did they eat mustard in France in period?
> Or is there a specific recipe you are trying to re-create?
> Eduardo
>
>> Is this period? I am reading conflicting theories on it.
>>
>> Am thinking of trying a recipe out but want it to be a period recipe. 
>> Have
>> tons of non-period recipe for mustards!
>>
>>
>>
>> Gwyneth