• Apologies, 3 hours ago I set a rebuild of the thumbnails going in light of the changes to file sizes that were made. I had expected it to run for may be 30 minutes or so. I have no idea how long it is going to run for but we are at 135,000 thumnbails and still going. It may slow the site down a touch as it gets busier (after I go to bed). Sorry

dijon mustard

Dijon mustard (Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the epicenter of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI, it became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes.The main ingredients of this condiment are brown mustard seeds (Brassica juncea), and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice. It can be used as an accompaniment to all meats in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. The term "Dijonnaise" refers to a blend of Dijon mustard with mayonnaise.

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    Recipe From Scratch: Dijon Mustard Artisanal

    Growing up in a hospitality business, one learns the tricks of the trade regardless whether you employ these creative endeavors or not .. Here is a family home made Dijon from scratch .. Recipe: 1 large shallot or if you prefer a médium sized onion ( I use shallot ) 2 Cups of French...
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