Dijon Mustard coarse

Dijon mustard coarse, a mild French grainy mustard from Burgundy

Dijon mustard coarse is the coarse-grained version of the classic Dijon mustard from Burgundy, made by the long-established mustard manufactory Edmond Fallot in Beaune. It is milder than the fine version, with an intense flavour and a pleasantly restrained heat. The whole mustard husks give it its characteristic, slightly crunchy texture.

How to use

Dijon mustard coarse is great for rubbing into roasts, for marinating and especially good with salmon. It works in coarse vinaigrettes, on the cheese platter and with grilled meat. The crunchy texture adds a fine mouthfeel. Store in the fridge after opening.

Good to know: the coarse Dijon is milder than the fine one but tastes intense. It is a good choice for everyone who likes mustard aroma without a sharp peak.

Recipe: salmon with a mustard crust

A quick festive dish that shows off the crunchy texture perfectly.

Ingredients for 4 people:

• 4 salmon fillets (approx. 150 g each)
• 3 tbsp Dijon mustard coarse
• 2 tbsp honey
• 1 tbsp olive oil
• Salt, pepper, a little dill

Preparation: preheat the oven to 180 °C. Mix the mustard, honey and olive oil and brush it onto the salmon fillets. Season with salt and pepper and bake for about twelve minutes until the salmon is just cooked. Sprinkle with fresh dill.

Why coarse mustard? The whole mustard husks burst open slightly when heated and release aroma without dominating. This creates a savoury, lightly sweet crust.

At a glance

• Coarse-grained French Dijon mustard from Burgundy
• Milder than the fine version, with a pleasantly restrained heat
• With whole mustard husks for a crunchy texture
• Made by Edmond Fallot in Beaune, France
• Versatile with salmon, roast, cheese platters and in vinaigrettes

Goes well with

If you want a smooth mustard with a clear heat, reach for the Dijon mustard fine. 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 coarse and fine?
The coarse Dijon contains whole and broken mustard seeds and is milder with a crunchy texture, ideal with salmon, cheese and roast. The fine Dijon is smooth and creamy with a clear heat, ideal for sauces, mayonnaise and vinaigrette.

How hot is Dijon mustard coarse?
Mild to medium. It is clearly milder than the fine Dijon but tastes intense and savoury. The heat stays pleasantly restrained.

What do I use coarse Dijon mustard for?
For rubbing into roasts, as a mustard crust for salmon and meat, in coarse vinaigrettes, on the cheese platter and with grilled meat.

How long does the mustard keep after opening?
Several weeks sealed in the fridge. Mustard keeps well thanks to vinegar and salt, so it is best used up promptly.