structural:expansion, information:classification
Dijon mustard

Dijon mustard originated in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar with verjuice, the acidic "green" juice of unripe grapes. Most Dijon mustards today contain white wine rather than verjuice.

"Dijon mustard" is not a protected food name. While mustard factories still operate in Dijon and adjoining towns, most Dijon mustard is manufactured elsewhere.