[Sca-cooks] Dijon Mustard?

[Terry Decker]

Not quite.  Consider "Dijon mustard" a brand name based on Naigeon's recipe 
of 1856 that has since gone generic.  Dijon mustard did not exist before 
1856.  There are many mustard recipes that pre-date 1856 and the original 
Dijon recipe is a modification of one of those recipes, exchanging verjuice 
for vinegar.

Mustard comes in a variety of thicknesses.  Think of the difference between 
a heavy stone ground mustard that must be spread and a thin yellow ballpark 
mustard that can be poured.   According to Martino, French Mustard is a 
thick mustard that has been thinned by adding poor quality wine creating an 
inferior product that Martino apparently does not find worthy of the 
name--mustard.  This is apparently a regional difference between France and 
Italy in the 15th Century as to how they prepared mustard rather than any 
specific recipe.

Under Nartino's definition, Dijon, or more correctly Dijon style, mustards 
that are thinned with wine are "French mustard" rather than Dijon being 
derivative from French Mustard.

Bear

----- Original Message ----- 
From: "Drucilla Meany-Herbert" <bookshop at charter.net>


> So, what I am reading is that Dijon was originally based on a mustard 
> called
> French Mustard? Am I right? Now to find the recipe for that.
>
>
>
> Eduardo do you have any favorite Italian mustard recipes you can 
> recommend?
> So far I have made Red, Lumbard, Balled, German Horseradish (which I have
> yet to get to come out right for some reason), Cranberry Honey (not 
> period)
> and New England Maple Mustard (not period). Thinking of doing
>
> Sinab, Pear Mustard and Icelandic. Problem is I have to look carefully at
> those recipes to make sure they don't have ingredients (or they can 
> tweaked)
> for non-refrigeration. My mustards are not refrigerated.