By the 1200s, Dijon, France, was recognized as a significant area for mustard making and is now regarded as the mustard capital of the world. King Philip VI first used the mustard in 1336 which became popular roughly 500 years later when Jean Naigeon created the formula that replaces vinegar with verjuice (verjus in French), which is a juice made from unripe grapes.
Dijon mustard is made from brown mustard seeds and white wine. One of the crucial ingredients in traditional Dijon mustard is verjuice. This tart liquid gives Dijon mustard its characteristic flavor. The original recipe includes white wine from the Burgundy region, like Chablis or Bourgogne Blanc, which are made from Chardonnay grapes.
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