A medium-hot mustard, typically prepared with white wine and originally made in Dijon, France.
- The evening's fish special was a beautifully presented poached halibut dressed in a lovely Dijon mustard and white wine sauce, accompanied by grilled prawns, vegetables and a small dish of pasta.
- For the tuna, in a medium bowl, combine the tuna, shallots, onion, capers, the Dijon mustard, and rice wine vinegar, and toss to coat.
- Make your own salad dressing - simple olive oil, balsamic vinegar, and Dijon mustard whisked together is better than most prepared dressings.
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