What Makes a Great Dijon Mustard?

Whether you are simply preparing a sandwich or cooking an extravagant dinner, try Maille for the finest high quality Dijon Mustard!

High quality Dijon mustard is smooth, shiny, and yellow. It is easily spread with a knife and thick enough that it doesn’t run.

The aroma and flavor profile is predominantly mustard (seed), supported with vinegar and white wine. Warm spices, like clove or allspice, and other aromatic herbs and spices might be detected but they should serve a complementary purpose and not compete with the primary notes.

The mustard is sour and salty, with a touch of bitterness. Some sweetness might be present. The texture is smooth, yet finely powdered. It is astringent and may deliver some heat in the finish.

On a sandwich, the mustard flavor comes through.

Tasting terms

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • heat

    The intensity of spiciness or the perceived warmth of food in the mouth. Example: Hot sauce has a distinct flavor, but it also possesses a heat component that warms the mouth.