Storage condition: chilled
Sweet, extra hot Dijon mustard from the Champagne region of France. Free from preservatives, our Dijon is made using the traditional methods that were decreed into French law in 1937 - and are still in force to this day. Warning, this is hot stuff - you might say it is a 'cold and flu mustard.' Try it on cooked meat, or use it to mix up a punchy dressing.
Dijon, in Northern Bergundy became the mustard capital of the world in 1856, when it capitalised on a new English technique of grinding mustard seeds (thus enabling the kind of smooth mustards we know today). A man named Jean Naigeon tweaked the traditional recipe that used underripe, unfermented grape juice, and substituted it for wine instead. This led to much a smoother, less harsh flavour that quickly seduced mustard lovers the world over.
|Energy||677 kJ / 163 kcal|
|of which Saturates||0.9|
|of which Sugars||2.7|