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GREY POUPON Dijon mustard is the top selling Dijon in America, and has frequently won top honors at the Napa Valley Mustard Festival. That distinction has been earned by using the same quality recipe and premium ingredients since 1777—when, in Dijon, France, a certain Monsieur Poupon agreed to financially back the development of a Monsieur Grey’s secret mustard recipe.
Save on any Grey Poupon Mustard. All Grey Poupon flavors are made with only the finest ingredients to undoubtedly be one of life’s finer pleasures. Savings inside »
All seven exquisite GREY POUPON flavors are made with only the finest ingredients to undoubtedly be one of life’s finer pleasures.
Make your own…
Dijon Mustard Recipe #1
2 cups dry white wine
1 onion, finely chopped
2-3 garlic cloves, finely minced
1 cup white mustard powder
1 tablespoon olive oil
2 teaspoons coarse mineral salt
In a saucepan, combine the wine, onion and garlic. Heat to boiling and simmer for 5 minutes. Cool and discard the solids. Add the dry mustard to the liquid, whisking constantly until smooth. Add the oil and salt. Heat until thickened and whisk constantly. Pour into a glass jar and let cool overnight on the counter. Refrigerate for 2-8 weeks to age.
Dijon Mustard Recipe #2
1 large onion
3 cloves garlic
2 cups dry white wine
4 ounces dry mustard
4 tablespoons honey
1 tablespoon mild oil (such as sunflower or corn)
2 teaspoons salt
Peal and finely chop the onion. Peel and mince the garlic (or put through a garlic press). Combine the onion and garlic with the wine in a saucepan. Bring to a boil and then reduce the heat and simmer for 10 minutes. Remove from the heat and cool slightly. Pour through a strainer and discard the onion and garlic.
Add the dry mustard to the flavored wine to make a paste. Add the honey, oil, and salt and mix well. Return the mixture to the saucepan and cook over low heat until it thickens while you stir constantly. (Since there are no thickening agents used, you will be thickening it by evaporating the liquid away.)
Cool to room temperature and then stir well and store in a covered jar in the refrigerator.
YIELD: about 1 1/2 cups