Dijon mustard
See also: mustard
A smooth, sharp French mustard made from brown or black mustard seeds and white wine or verjuice, used as a condiment and in dressings, sauces, and marinades. It's concentrated -- a spoonful carries real heat, acid, and salt at once -- and it doubles as an emulsifier, helping oil and vinegar hold together in a vinaigrette or a pan sauce.
Buying guidance
Check the label for heat and acidity, since brands differ more than the single name 'Dijon' suggests -- some are noticeably sharper and more vinegary than others. Buy a size that will get used up in a reasonable time; it dulls slowly once opened even though it stays shelf-stable before that.
Substitutions
- Whole-grain mustard -- similar sharpness with visible seeds and more texture; fine in dressings, less smooth where a sauce needs it to disappear.
- Spicy brown mustard -- a savory, mildly hot substitute, though less sharp and tangy than Dijon.
- Yellow mustard -- milder and more vinegary; usable in a pinch but a noticeably different flavor.
Tips & common mistakes
Simmered too long or at too high a heat, mustard's sharpness fades and the emulsion it's helping to hold can break -- whisk it in off the heat or near the end of cooking a sauce, not at the start.
Storage
Dijon is shelf-stable unopened thanks to its acidity and salt, but its flavor mellows and dulls once opened even under refrigeration -- a jar open for many months tastes noticeably flatter and less sharp than a fresh one, with no visible spoilage to warn you.