Special to The Oregonian. For many of us, a sandwich isn't a sandwich without a good slathering of Dijon. But even for those who don't care for the piquant, ochre-hued condiment on its own, Dijon mustard is still an important pantry staple for the zing it adds to dressings, sauces and casseroles. But, as we found in our recent tasting, the many different brands of Dijon mustard out there are not interchangeable. Some are smooth while others are grainy; some are fairly mild while others provoke a potent pins-and-needles sensation in the sinuses.
Recipes included with this story:. What they have in common is a style, not an exact recipe. Dijon, a city in the wine-producing region of Burgundy, used to be noted for the high quality of its mustard seed, but today, most French mustard is made from seeds grown in Canada.
In fact, Dijon-style mustard is made all over the world -- only three of the eight samples in our tasting were French. But wherever it comes from, we love it. And we found that price didn't indicate how good a Dijon would taste to us. Edmond Fallot, the most expensive brand in our tasting, received a low score for its excessive saltiness and fermented, funky aftertaste. Our all-around favorites, Grey Poupon and Maille, can be found at most any grocery store in America. The best deal was Trader Joe's Dijon Mustard, which costs less than 14 cents an ounce it wasn't beloved by our panel, but it also happened to be one of the kickier mustards we tried, if heat is what you're after.
Ratings are based on a scale of 1 to 5 best. First place, average score 3. Grey Poupon Dijon Mustard. A "moderately sharp," "vinegar" aroma gave way to "modest horseradish heat. The heat comes so fast you don't taste a lot of tang. Second place, average score 2. Private Selection Dijon Mustard. Panelists noticed this mustard's "pleasant rustic look with flecks of seeds" that "looks like brown mustard more than Dijon.
Also sampled:. Not just for sandwiches. Sure, it's great with sausages or freshly baked soft pretzels, but Dijon mustard is more than a condiment. Here are a few of our favorite uses for Dijon in the kitchen:. If you purchase a product or register for an account through a link on our site, we may receive compensation. Dijon mustards: from mild to zingy Updated: Oct. Published: Oct. By Special to The Oregonian.
