Sauces
Dijon Mustard
Moutarde de Dijon
Burgundy, France
Strong smooth mustard from Dijon, made with verjus instead of vinegar.
Original eatfuls sticker artwork
What it is
A closer look at Dijon Mustard.
Strong smooth mustard from Dijon, made with verjus instead of vinegar.
What to look for
Know it when you find it.
Pale yellow color, sharp flavor, creamy texture, verjus used not vinegar.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Dijon Mustard.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Georgia
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Afghanistan
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Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.
Antigua and Barbuda
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Dominican Republic
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Timor-Leste
Timorese Chili Paste
Ai-manas
The heartbeat of Timorese food — a spicy chili paste made throughout the country with regional varieties; red or green chilies ground with garlic, lime/lemon rind, red onions, ginger, bilimbi, and other local ingredients; a couple of teaspoons on the plate will fire up any meal; lands on the table with most meals.
Provence, France
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Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
Dominican Republic
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A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Colombia
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A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.