Dijon mustard - Wikipedia

Step 1

Seeds are examined, cleaned, dried, and storedSeeds are soakedSeeds are crushed and groundHulls and bran are sifted outLiquids added to the seed flourSeasonings and/or flavorings are addedMustard paste is heated and cooledThe mustard is bottled and packed for shipment [9]

Step 2

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Carrier, Robert (1981). Robert Carrier's Kitchen. London: Marshall and Cavendish. p. 2377. ^ "The Dijon Mustard". Regions of France. Retrieved 18 May 2016. ^ Jack E. Staub, Ellen Buchert (18 August 2008). 75 Exceptional Herbs for Your Garden. Gibbs Smith. p. 170. ISBN 9781423608776. ^ Lund, B.; Baird-Parker, T.C.; Gould, G.W. (2000). Microbiological Safety and Quality of Food. The Microbiological Safety and Quality of Food. Springer. p. 823. ISBN 978-0-8342-1323-4. Retrieved 4 June 2016. ^ "The Difference Between Dijon and Yellow Mustard". fitday.com. ^ "Just don't call it French mustard". connexionfrance.com. January 2009. ^ Blumenthal, Heston. "The Essential flourless Mustard Sauce". Masterchef Australia. Tenplay. Retrieved 19 May 2016. ^ "* Dijonnaise (Gastronomy)". en.mimi.hu. Retrieved 19 May 2016. ^ Roberts-Dominguez, Jan. (1993). The mustard book. New York: Macmillan Pub. ISBN 0-02-603641-X. OCLC 27975443. ^ Manzella, Luisa (13 July 2009). "Amora Dijon ferme définitivement ses portes après deux siècles d'activité" (in French). Retrieved 18 May 2016. ^ "La moutarde de Dijon vient du Canada". www.journaldunet.com (in French). Retrieved 2016-05-18. ^ Figaro, Madame (2018-02-22). "Camembert, moutarde de Dijon, jambon Aoste, champignons de Paris... 7 "faux" produits du terroir passés au crible". Madame Figaro. Retrieved 2019-05-15. ^ "Fiche produit". www.inao.gouv.fr. Retrieved 2019-05-15.