In France's Dijon arrondissement, where—you guessed it—Dijon mustard originated, Reine de Dijon has been making its creamy, aromatic mustards the traditional way since 1840. A soft and creamy deep yellow, Moutarde au vin blanc is silky smooth, almost as if it’s whipped. Pungent, tangy and flavorful but never astringent, the earthy zip of mustard seed comes through cleanly. A subtle heat is also present, though not as spicy as some other dijons, as the addition of white wine cuts through the spice and adds a hit of sweetness and acidity. Much creamier and satiny than anything else we’ve tried, we’re confident that one taste will make you never go back to your old brand. Your spice rubs, salad dressings, sandwiches, marinades, braising liquids, or anything else you add it to will thank you.
At one time, dijon mustard was considered a “protected destination of origin,” similar to Champagne or Parmigiano-Reggiano, meaning that only dijon made in or near the city could be labeled as “Dijon Mustard” with a capital “D.” However, over time, dijon has become so popular and widespread, that this protection faded.
We test everything we sell. Here’s how we’d use this.
Add it to spice rubs, salad dressings, sandwiches, marinades, braising liquids, etc. Or use on cheese plates and as a dip for veggies.
Refrigerate after opening.
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