[Sca-cooks] Dijon Mustard?
Terry Decker
t.d.decker at att.net
Thu Apr 28 18:28:05 PDT 2011
It is a modification of an existing recipe done in the 19th Century.
Commercial mustard production in Dijon began in the mid-18th Century. I
would suspect that commercial recipes were made from earlier recipes. To
quote Martino (15th Century), "French Mustard. It is merely thinned with
bitter or soddeen wine. This is French mustard--for what it is worth."
Bear
>I haven making my own mustard for 4 years now J But I mostly make stone
> ground not smooth and light mustards and thought to try a Dijon. But was
> uncertain if Dijon mustard was period or not or even if the name was
> added
> to a mustard from an earlier time. A number of times I have seen mustard
> recipes for period mustards or dishes use the term Dijon mustard and this
> has puzzled me as to whether it was a mustard created in the mid 1800's or
> a
> variation on an earlier mustard.
>
>
>
> Gwyneth
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