I never expected to visit Dijon. But on my first trip to France, I asked
my Parisian friends for suggestions for where to go and they said Dijon
and nearby Beaune, so off I went. The historic capital of Burgundy,
Dijon is a dramatic looking city with lots to do and see. It has many
museums, churches, medieval buildings with gargoyles and stunning
geometrically patterned roofs of green, white, yellow, black and terra
cotta ceramic tiles.
When most people think Dijon, they think mustard. But Dijon is in
wine country, home of Coq au Vin, Boeuf Bourguinon and lots of other
rich and rustic dishes including the classic preparation of Escargot in
garlic, butter and parsley. In addition to Pinot Noir, Chardonnay, Gamay
and Aligoté, the region is also known for Cremant de Bourgogne and
cassis. It's worth noting that you can get to Dijon in under 2 hours
from Paris if you take the TGV.
But let's talk mustard. If I had to choose one mustard only
(currently I have 7 open jars in my fridge) it would be Dijon. It's
mellow and sophisticated in color but with a spicy bite. It's made from
brown or black mustard seeds and usually from white wine vinegar, though
initially it was made with verjus, a kind of unripe grape juice. Dijon
is where you'll find the original Maille shop, founded in 1747, the
windows filled with handsome ceramic mustard jars of all sizes. There is
another Maille boutique in Paris (right near Fauchon and Laduree at
place de la Madeleine).
I'm rather fond of the Maille
brand (now a subsidiary of Unilever), it works particularly well in
recipes and is not very expensive. If you substitute Grey Poupon (owned
by Kraft), you will notice a difference (and it does not work as well in
vinaigrette recipes). In France you can buy Dijon mustard flavored with
everything from cassis to blue cheese to cognac, nuts, mushrooms, and
piment d'espelette. Having been on the giving and receiving end, a small
jar of flavored Dijon mustard makes a fine gift.
Here are some ways to use Dijon mustard (other than on sandwiches and hot dogs)
* Combine with oil and vinegar to make a classic vinaigrette
* Add to quiche recipes, especially quiche lorraine
* Slather on fish fillets before baking
* Mix with honey to make a dipping sauce, also great on salmon
* Add a touch to macaroni and cheese
* Use in baked beans
* Combine mustard and olive oil with red potatoes then roast until crusty
* Coat pork chops or chicken in mustard then crust with panko and bake
* Add to potato and egg salads
* Spread it on bread instead of butter
* Simmer mustard with pan drippings, wine, broth and cream to make a sauce for roast chicken
* Add to barbecue sauce
Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy.