"This was shortened to merely "mustard" when the condiment arrived in the English speaking world, but not that much has really changed with mustard over time. Almost custardlike, this smooth mix of mustard seeds, white wine and vinegar, inspired by the original recipe from Dijon, France, has a well-balanced taste. Grey Poupon turns out gourmet mustard that, one taster noted, would "class up a boring turkey sandwich." Dijon mustard (French: Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. Stone ground mustard can be used in equal measure as a substitute for Dijon in dressings and marinades—just bear in mind that while this one is a very close match to the taste of Dijon, it will look a little different. Yellow Mustard gets its color from turmeric, not mustard seed as many people believe, and has been hugely popular since it made its American premiere at the World Fair in St. Louis in 1904. Maille Horseradish combines the smooth taste of true Dijon mustard with horseradish for intense flavor and distinctive aroma. So, keep on reading fellas! Dijon: The classic French mustard, it’s been around since the 1850s, and originally it swapped in unripe grape juice for vinegar. If you're like other homeowners or mommies, who are curious what does Dijon mustard taste like, then you are on the right place! Although mustard or yellow mustard is the most popular type in the US, Dijon mustard is also available in grocery stores. While this kind of mustard is known for its presence on subs and hot dogs, it can work as a replacement for Dijon.When compared to Dijon Mustard, yellow mustard is tarter and less tangy. Nowadays, dijon is made with “white wine.” While Dijon is a region of France that does in fact produce mustard, the term “Dijon” as it applies to mustard is not a protected food name like Champagne, and most Dijon mustard is made outside of France. A great Dijon is bold and thick, with big mustard flavor, a touch of salt and acid, and a pleasant, wasabi-horseradish kind of heat that lingers. Upon reading this article, you will know its unique flavor, how to make one for your next cooking venture, and other important related-information you wouldn't want to miss! BEST DIJON. Although stone ground mustard has a coarser texture than Dijon, most prepared versions of the stuff are made in the style of Dijon mustard and are thus very similar in flavor. Stir it into mashed potatoes and serve with braised ox cheeks and carrots. If you always ignore the Dijon mustard to pick up … Dijon Vs Yellow Mustard – Are They Really That Different? Good Dijon is … The distinctive flavor of horseradish works brilliantly with grilled or baked trout served with crushed peas. Read More Grey Poupon Dijon Mustard. Probably one of the most popular of the condiments, mustard is a favorite topping or dip for many snacks, not least hot dogs and pretzels. Mustard is one of the worlds oldest condiments, dating back to early Roman cooks, who combined ground mustard seeds with an unfermented grape juice called must to make the hot paste mustum ardens, or "burning must.