Clovis Dijon mustard from France in a 5 kg cream catering tub for vinaigrettes, sandwiches, burgers, pan sauces and marinades.
Clovis supplies its Dijon in a plain cream plastic tub with a snap-down lid and a tear tab, dressed with a wide red label: a silver panel with the Clovis name and France beneath, DIJON Mustard in black, a barcode on the left, a short recycling note and a nutrition panel on the right, and 11.25 lb (5 kg) along the foot. The gallery stands the tub on a wooden counter beside a grilled chicken burger with melted cheese, lettuce and tomato, and on a steel kitchen bench beside a bowl of green salad streaked with a pale mustard dressing. As general background, Dijon mustard is a traditional French mustard named after the city of Dijon in Burgundy, the centre of mustard making in the late Middle Ages, and it was first recorded in 1336 at the table of King Philip VI. A Dijon typically brings a sharp, clean heat rather than sweetness. Commonly, kitchens whisk it into vinaigrettes and mayonnaise, spread it on sandwiches and burgers, stir it into cream sauces for chicken and steak, and brush it over lamb and salmon before roasting. Close the lid firmly and refrigerate after opening.
