The Basics: Dijon Mustard


Cooking Essentials 

The Technique 

Dijon Mustard 

Dijon mustard is named for a town in Burgundy, France, a place that was known for making the condiment so beloved in the region. Preparing it from scratch requires just a handful of ingredients such as brown mustard seeds, white wine, water & salt which gives it a signature tangy taste. Dijon mustard adds nice flavor to many recipes ranging from salad dressings sandwiches to main dish entrees, outdoor grilling classics & sauces. In order to handcraft your own small batch, it’s a simple process that requires minimal steps. The seeds are soaked, then ground. In order to achieve a smooth consistency compared to stone ground mustard, the hulls & the bran are removed. Next, liquids, seasoning & a heating procedure takes place. Once complete, the mustard paste is ready for bottling.

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How To Store & Use Dijon Mustard

In 1937, a rule was changed that removed the exclusivity of Dijon mustard production to that particular region of France since close to 80% of the seeds were sourced from Canada. Dijon mustard is now the generic term used to identify the condiment. Once open, a bottle may be stored in the refrigerator up to one year. Unopened jars have a shelf life of approximately two years when stored in a cool, dry pantry.
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Dijon mustard helps to emulsify salad dressings such as Vidalia Onion Vinaigrette however just a bit added many common foods will elevate them beautifully. Slather over a simple cheese sandwich filled with Gruyere, Havarti or Brie before grilling it for a distinctively wonderful take. Stirring a small amount into appetizers give them an edge too such as in the case with Bacon-Gruyere Vidalia Onion Dip

The Tune 
“Ninety-Nine And A Half” Wilson Pickett

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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