Dijon mustard

Lifelong mustard lover Richard Bertinet shares his childhood memories of Dijon mustard and explains why, to this day, he considers it an essential kitchen staple 

I grew up on mustard and always had it in a simple vinaigrette with oil, vinegar, salt and pepper. The beauty was that the dressing could be made as mild or powerful as we children could stand. 

I remember that, as a kid, you would have your own preferred brand of mustard. We used to get through a lot, probably about a jar every two weeks. However, there was usually an ulterior motive – each of the glass containers had a collectable cartoon on it. So when we ate up our mustard, it was mainly so that we could get the next amazing cartoon! 

Dijon mustard

These days, mustard plays such a big part in my kitchen. I make mayonnaise with Dijon mustard, adding some tarragon mustard for a fancier vinaigrette or, for a big ham, using it with rapeseed oil for a glaze. I also love to make a classic Dijon vinaigrette for salads. Here’s my recipe below… 


  • 1 tbsp white wine vinegar  
  • 3tbsp extra-virgin olive oil 
  • 1 tsp Dijon mustard (you can add more, to taste) 
  • 1 garlic clove, finely minced 
  • Season with sea salt and freshly ground black pepper 


1Add all the ingredients together and whisk them together – or pop them in a jar and give it a good shake.

Originally published on our sister site, FrenchEntrée


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