[Sca-cooks] Dijon Mustard?

[Terry Decker]

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