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dijon mustard

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Dijon mustard

Today, made using only natural ingredients. Dijon mustard is an all-natural condiment that adds flavor to many dishes. It comes in both yellow and brown varieties.

But it wasn’t always so. In fact, the first commercial version was created by accident.
In 1825, French chemist Louis Pasteur accidentally discovered how to make mustard when he tried to find a way to prevent fermentation. He found that heating vinegar with salt and water would stop the process. However, his concoction didn’t taste good at all. So, he added ground mustard seeds to the mixture and called it “Dijon” after the city where he lived.

A French chef accidentally added vinegar to his mustard.
Since then, has been as an ingredient in other condiments such as ketchup and salad dressings. It’s also been used as a flavoring agent in foods like pizza and burgers.

He then mixed it with wine and called it “Dijon.”
In 1856, Auguste Escoffier, a French chef, began making his own version. He added vinegar and sugar to the mix, creating what we now call.

Eventually, he started selling it as a condiment.
By the early 1900s, Dijon mustard sold in grocery stores across America. It became so popular that by the 1930s, shipped to every state in the country.

Has become one of the most popular mustards in the world.
In fact, now accounts for more than half of all mustard sales worldwide. And while there are many different varieties of mustards available today, Dijon remains the top seller.

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