dijon mustard: meaning, definition, pronunciation and examples

No. While traditionally from Dijon, the term is now widely used as a generic style name. Only mustard produced in Burgundy according to specific standards can bear the PGI label 'Moutarde de Dijon' in the EU.

Dijon is made with brown/black seeds and white wine (or verjuice), resulting in a smoother, sharper, more complex flavour and a pale yellow/tan colour. American yellow mustard uses milder yellow seeds, turmeric (for bright colour), and vinegar, giving a milder, tangier taste.

Often, yes, but expect a flavour difference. Dijon is more pungent and less acidic. In dressings and sauces, it's a direct substitute. For garnishing a hot dog where yellow mustard's mild tang is key, the substitution might be too strong.

In English, it's commonly /diːˈʒɒn/ (UK) or /diːˈʒoʊn/ (US). The 'D' is like 'dee', the 'j' is the voiced 'zh' sound (like in 'pleasure'), and the 'on' rhymes with 'on' (UK) or 'own' (US).

A style of prepared mustard originally from Dijon, France, made from brown/black mustard seeds, white wine, and spices, known for its creamy texture and sharp, clean, slightly spicy flavor.

Dijon mustard is usually informal to neutral. common in culinary, food writing, and everyday domestic contexts. in register.