Dijon Mustard fine

Dijon mustard fine, the classic French mustard from Burgundy

Dijon mustard fine is the classic French mustard from Burgundy, made by the long-established mustard manufactory Edmond Fallot in Beaune. It is produced from hulled, brown mustard seeds that are not deoiled, which gives it its intense flavour and clear, lingering heat. An indispensable classic for any kitchen that loves French sauces and dressings.

How to use

Dijon mustard fine is the base for mayonnaise, vinaigrette, dressings and fine sauces. It goes with roulades, sausages, ham and cold roast and is essential for the French sauce dijonnaise. A teaspoon in a salad dressing or a gravy adds depth and a fine heat.

Good to know: the heat of the fine Dijon should not be underestimated. Start with a small amount. Store in the fridge after opening.

Recipe: classic Dijon vinaigrette

The basic recipe of French cuisine, made in two minutes.

Ingredients:

• 1 tsp Dijon mustard fine
• 1 tbsp white wine vinegar
• 3 tbsp oil (neutral or walnut oil)
• Salt, pepper, a pinch of sugar

Preparation: whisk the mustard, vinegar, salt, pepper and sugar together in a bowl. Slowly drizzle in the oil while stirring constantly until a creamy emulsion forms. Pour over leafy salad, asparagus or potato salad.

Why mustard in the vinaigrette? The mustard acts as an emulsifier and binds oil and vinegar into a creamy, stable sauce. At the same time it adds savour and a fine heat.

At a glance

• Classic French Dijon mustard from Burgundy
• From hulled, non-deoiled brown mustard seeds
• Intense flavour with clear, lingering heat
• Made by Edmond Fallot in Beaune, France
• Versatile for vinaigrette, mayonnaise, sauces and cold roast

Goes well with

If you prefer whole mustard seeds in your mustard, reach for the Dijon mustard coarse with its rustic texture. For the vinaigrette, our walnut oil and a Veltliner white wine vinegar are a great fit. Find more vinegars and oils in our vinegar and oil collections.

Frequently asked questions

What is the difference between Dijon mustard fine and coarse?
The fine Dijon is smooth and creamy with a clear heat, ideal for sauces, mayonnaise and vinaigrette. The coarse Dijon contains whole and broken mustard seeds and has a rustic texture that goes well with meat, cheese and a cold platter.

How hot is Dijon mustard fine?
Distinctly hot. Because the brown mustard seeds are not deoiled, the heat is clear and lingering. Start with a small amount and work your way up.

What is Dijon mustard best used for?
For vinaigrette and salad dressings, as an emulsifier in mayonnaise, in fine sauces such as sauce dijonnaise, with roulades, sausages, ham and cold roast.

How long does the mustard keep after opening?
Several weeks sealed in the fridge. Mustard keeps well thanks to vinegar and salt, but loses some heat over time. So it is best used up promptly.