Dijon mustard is an unsurpassed classic for any kitchen and on every table! French mustard according to an old recipe is made from whole grains. The powder for mustard itself was obtained by crushing whole grains, in which healthy oil remains. It is characterized by a high content of grains, a rich, strong and spicy taste. It is widely used in cooking both in its pure form and for the preparation of sauces. Dijon mustard in cooking In French cuisine, Dijon mustard is often used to prepare various sauces and seasonings, and is also served with grilled meat. In French cuisine, there is even a special term dijonnaise (dijonnaise), which refers to all dishes containing Dijon mustard or served with mustard sauce. For the preparation of Dijon mustard, a powder of peeled seeds of black and sarepta mustard is used (today a mixture is more often used). It is bred not with water or vinegar, but with verjus - the sour juice of unripe grapes, wine vinegar or white wine. In particular, salt and herbs can be added - usually garden savory, tarragon and lavender, or a combination of both, and a little turmeric (to enhance the color). The most successful combinations of Dijon mustard with meat, boiled beef tongue, sausages, bacon, baked goose and duck, as well as light vegetable snacks. With the latter, mustard was used by the ancient Greeks and Romans. There are two types of this seasoning - strong and gentle.