Dijon mustard (Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was a centre of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century.
The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice. It can be used as an accompaniment to all meats in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. The term "Dijonnaise" refers to a dish that is prepared with, or has a sauce containing, the mustard (including a blend with mayonnaise).
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