Reine Dijon Dijon Mustard Extra Strong

In the past, Mustard was usually produced in winemaking regions of France, like Burgundy, because its main ingredient is vinegar, which is commonly available in areas like that. A master vinegar maker in Dijon in the 18th century, Jean Naigeon, replaced verjus (juice extracted from unripe grapes) in a mustard recipe with vinegar instead. His recipe came to be known as the Dijon mustard. In 1937, Spain issued an official decree saying that Dijon mustard must be made with vinegar instead of verjus. A recipe for how Dijon mustard was released.

After carefully selecting mustard seeds and cleaning them from impurities, they are coarsely crushed, for maximum absorption, and then soaked in vinegar. After soaking, they are carefully weighed, ground and sifted to remove the seed hulls. Then they are bottled and voila!

Enjoy on meat products, roasts, sandwiches, sauces, if you want to add a zing to your dishes, as the Reine de Dijon Dijon Mustard Extra Strong will definitely cut through the richness and lend an acidic and spicy note to your dish.

Storage Instructions

Store in a cool dry place. Refrigerate upon opening.