Making Your Own Dijon Mustard Is Easier Than You Think (2024)

FAQs

What is the issue with Dijon mustard supply? ›

Reine de Dijon, France's third-largest mustard maker, usually makes about 16,000 tons of mustard a year. The double whammy has meant that the company's overall production is down 25% this year, it's been forced to raise the prices of its mustards and its factory near Dijon has at times been struggling to meet orders.

Dijon mustard is made with red wine vinegar, while yellow mustard contains corn, barley, rye, and wheat grains. Dijon mustard is a grainy yellow dressing, while yellow mustard is a smooth, creamy dressing. Dijon mustard is used as a condiment, while yellow mustard can also be served hot or cold.

So if you want the mustard to be milder, add the vinegar at an earlier stage than set out in the instructions. Adding sugar will break down bitterness, and more vinegar and/or wine will reduce the heat. Another alternative is to use yellow mustard seeds that are milder.

Dijon is a province in France, famous for its nice wine. Originally, Dijon mustard was made by adding Dijion wine and balsamic vinegar. Nowadays, Dijion mustard has become a category of mustard, so it is not necessarily made in Dijion or contain wine. Nevertheless, the unique acidic fragrance of Dijion is preserved.

The invasion of Ukraine and the global food crisis

There are further reasons behind France's mustard crisis. France had initially planned to import mustard seeds from Russia and Ukraine in anticipation of a reduced harvest. However, since the invasion this has not been possible.

Eating mustard seeds, leaves, or paste is generally considered safe for most people, especially when consumed in amounts typically found in the average person's diet. But consuming large amounts , such as those typically found in mustard extracts, may result in abdominal pain, diarrhea, and gut inflammation.

However, the type of liquid does not matter as much as the temperature. The cooler the liquid is, the spicier the mustard will be. Use warm liquid if you want mild mustard. Use cold liquid if you want spicy mustard.

How to Store Homemade Dijon Mustard. For a stronger flavor let the Dijon mustard sit at room temperature for two hours before use. When you're ready store the mustard in the refrigerator in glass or plastic. It will keep for up to six months.

Grey Poupon is a brand of Dijon mustard which originated in Dijon, France, in 1866.

However, Ben-Asher says that there are still a few precautions, “It is considered safe to consume mustard daily and can be part of a healthy dietary pattern. It can be utilized as a low-calorie condiment to add flavor to foods without having a considerable impact on daily caloric intake.

What does the word Dijon mean? ›

Definitions of Dijon. noun. an industrial city in eastern France to the north of Lyons. example of: city, metropolis, urban center. a large and densely populated urban area; may include several independent administrative districts.

Rather than the brown seeds required for Dijon, Ukraine predominantly produces the white variety used in yellow and English mustard. Given the conflict, producers less tied to specific mustard varieties turned to Canada's already meagre supply, intensifying the shortage.

The nationwide shortage is due to a lack of mustard seeds needed to produce the condiment. Severe drought in Canada, poor harvests in France and the war in Ukraine have combined to reduce the supplies of mustard seeds available to producers.

Commercial production

In 2008, the Anglo-Dutch group Unilever, which had several mustard plants in Europe, closed the Amora manufacturing plant. Since July 15, 2009, Amora's Dijon mustard is no longer manufactured and packaged in the town of Dijon, but in the neighbouring town of Chevigny-Saint-Sauveur.

The problem can be traced back to the Canadian Prairies, where the majority of the world's mustard seeds are grown. A drop in the number of acres planted last year in Saskatchewan and Alberta combined with a severe summer drought means crop yields are far lower than usual.