Smooth, pungent Dijon from Maison Maille, founded 1747: Brassica juncea seeds cut, not crushed, for a creamy base for dressings and sauces.
This is Maille Dijon Originale, the house's signature smooth mustard. Maille sources the Brassica juncea seed, a brown mustard variety chosen for pungency and texture, and grades it to its own standard, taking only the best grade from its suppliers. Instead of crushing, Maille cuts the seeds, which it says gives the smoothest texture, and separates most of the husk at its plant in the Dijon region, within about 15 miles of the fields. Dijon has held an appellation since 1937, so mustard must be made by the prescribed method to carry the name. In the kitchen, the fine texture and subtle heat make it a reliable base: it emulsifies vinaigrettes and mayonnaise, rounds out pan sauces and glazes, and lifts chicken, fish and red-meat dishes. Spread it in sandwiches or serve it beside grilled meats. Refrigerate after opening.
