Why do Dijon mustard & American (yellow) mustard taste nothing alike? Which one do you prefer & why?
January 3, 2010 by
Filed under Yellow Mustard
I’ve never understood why Dijon mustard & yellow mustard are so different. I remember the first time I tried Dijon mustard; I thought I was eating paint thinner!! (Needless to say, I haven’t developed a taste for Dijon mustard yet.)
Thanks for the info so far. I was wondering what spice or ingredient in Dijon mustard causes the flavor difference. There’s almost a horseradish flavor to it, to me.
I prefer the Dijon type. It has more flavor than the yellow variety.
It is all in the spices. Dijon was developed in the Dijon Regine of France and contains many spices and flavorings mixed into mustard. Yellow, sandwich mustard is just plain mustard no spices. If you like plain and simple you probably prefer yellow. In cooking and recipes Dijon can be a great little kick.
Whole grain mustard seed and spices. Sometimes white wine and yes horseradish is sometimes used in Dijon mustard. I much prefer the Dijon type myself. I do not even want to look at the yellow stuff.
Dijon has wine in it.
Being a former chef and using both on a regular basis, and living in Canada who produces the seed for your US mustard. We also have both and more here.
One is the mustard seeds, the amount of vinegar, Dijon has not got turmeric in it (that’s what colours U.S ballpark mustard), the spices and the way it is made.
Yellow mustard is ground and the spices, turmeric and vinegar is added, and then allow to sit, reground, filtered and jar/bottled, were Dijon has a longer process for sitting, grinding and the allowed time to rest before finishing, wine is an acid used, but most are made with a spirit based vinegar.
Dijon can be smooth or type have seed residue in for a more rustic stone ground or as it is called in the trade “grainy” texture.
Yellow mustard is made from the Yellow mustard seed only, Dijon is made with both yellow and brown mustard seeds.