Dijon Mustard is one of America’s favorite condiments. Most of us know how tasty it is, and that it is named after a city in France, but little beyond that. Here is a little history and trivia, with one of my favorite recipes including Dijon mustard.
Most of this information comes from the March 2001 issue of Bon Appetit magazine, whose readers consistently vote Dijon mustard their favorite condiment, over mayonnaise, salsa and ketchup. Connoisseurs, of course.
Although Dijon has dominated the mustard industry for a few centuries (Louis XIV never left home without it), and much of it is still manufactured there, your Dijon might be made anywhere. Even mustard made in Dijon might come from mustard seeds grown in various places such as Canada, a leading supplier.
Mustard plants come in different varieties that can have white, brown or black seeds. Traditional Dijon mustard is made with the black seeds. After the seeds are soaked in wine or vinegar, they are ground and strained. When the seeds are ground, oil and heat are released that gives the mustard its bite. Next, salt and spices are added, then it’s packaged for your tabletop.
Some exotic varieties of Dijon mustards have other ingredients such as mushrooms, herbs or even berries.
The following recipe is one that I found on allrecipes.com, and is a favorite of mine and apparently, a lot of other people. Check it out here.
….Dijon-Tarragon Cream Chicken
INGREDIENTS:
* 1 tablespoon butter
* 1 tablespoon olive oil
* 4 skinless, boneless chicken breast halves
* salt and pepper to taste
* 1/2 cup heavy cream
* 1 tablespoon Dijon mustard
* 2 teaspoons chopped fresh tarragon
DIRECTIONS:
1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.