Dijon mustard

The classic Dijon mustard based on the 1855 recipe

Bornibus Dijon mustard is the French classic with a refined, clean heat, produced according to the traditional 1855 recipe. Not a coarse-grained mustard, not a sweet gourmet mustard – but the smooth, sharp table mustard with which it all began in Paris.

Dijon mustard is the smooth, finely ground French mustard that Bornibus has been stirring according to its own recipe since 1855, here in a 250-gram jar. "Dijon" is not a protected designation of origin, but rather a style of preparation – which is why a Parisian house is allowed to call its mustard by this name. The small, nutty mustard seeds only develop their heat when ground with liquid; it is clean and sharp, never dull.

Finely ground, clean and sharp

Moutarde de Dijon is creamy and smooth; its heat is sharp and direct, rising briefly to the nose before fading away cleanly.

The mustard seeds are mashed and left to rest for a few hours before being finely ground – the finer the grind, the smoother the result and the cleaner the heat. The spirit vinegar keeps it in check; the result is spicy, sharp, and elegant. A mustard that wakes up the palate without overwhelming it.

Good mustard is a matter of balance: enough heat to wake you up, enough acidity to stay fresh, and a creaminess that clings to the spoon. Bornibus has been striking this balance for generations, and you can taste the patience with which it is ground.

For roasts, cheese, and in every vinaigrette

Dijon mustard is the indispensable kitchen staple: for vinaigrettes and sauces, for rubbing into roasts, for meat, cold cuts, and bratwurst. It is the quiet foundation of countless dishes; you often don't taste it directly, yet you miss it when it’s gone.

It is a classic accompaniment to aged cheese and a piece of cold roast, where its heat carries the flavor. A spoonful rounds out any vinaigrette, it binds sauces, and it is the base for a good mayonnaise. And a few cornichons are a must anyway.

If you prefer it milder and sweeter, try the honey mustard; those looking for bite and texture should choose the coarsely ground grain mustard.

The mustard with which Bornibus began in 1855

Dijon mustard is the heart of Maison Bornibus – the product with which everything began in 1855 and which remains one of the company's best-sellers today. Where others change their recipes, Bornibus sticks to the old one, and the mustard tastes today just as it did generations ago.

Alexandre Bornibus, born in 1821, was first a teacher and then the manager of a dairy before he took over a Parisian mustard factory in 1855 and popularized the mustard with his inventive spirit – in 1864, he patented a process for fine sieving. Good mustard belongs on every table, as Alexandre believed back then, and his reputation soon reached as far as the USA.

Over 170 years later, the name still stands for this one, unmistakable taste. Other mustards, mayonnaises, and cornichons from Bornibus come from the same house.

The heat becomes milder over time

Dijon mustard should only be added to warm sauces shortly before serving, as prolonged cooking removes its delicate heat. Stored well-sealed and in a cool place, it lasts a long time – only the heat becomes milder over time, all by itself. On its own, a knife-tip is enough, because Dijon mustard only unfolds its full power in company. A dab on your Sunday roast, and it already tastes like France.