Dijon mustard
Taste Profile
Primary Flavor
pungent
Intensity
strong
Flavor Notes
Pairs Well With
Cooking Behavior
Dijon mustard is an emulsifier: the mucilage in the mustard seed coats oil droplets, which is why a small amount holds a vinaigrette or pan sauce together. Its heat comes from compounds that fade when cooked, so stir it in near the end for sharpness, or earlier for a milder flavor.
Best Techniques
Common Mistakes
- Boiling it in a sauce (it loses its bite and can split)
- Using too much so it dominates the dressing
- Substituting yellow mustard (milder and more vinegary)