The speciality from Dijon appeared in the 14th century, at the time of the Dukes of Burgundy. Since then, this mustard became famous all over the world and the name "Dijon Mustard" guarantees its manufacturing process. The manufacture method consists mainly in crushing mustard seeds, wild mustard seeds, and mixing it in verjuice, a mixture of vinegar, water and salt. Today, only a small portion of the seeds comes from Burgundy, the rest is imported from abroad and in particular from Canada.
Dijon mustard is available in a variety of different flavours, including cognac, blue cheese and walnut. One flavoured with the local Dijon blackcurrant is popular. Dijon mustard is perfect for accompanying dishes or adding to culinary preparations.
