WineLovers Discussion Group

Couldn't figure out polls, so I'll go the easy way. How do you like your Dijon? Grainy (ancien) or smooth? And, if you please, why?

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I like the grainy style. It adds such a nice texture if eaten with, e.g. artisanal sausages, yet still gives fine flavour if making e.g. boeuf bourguignon. I guess for me, it's more a texture than a flavour thing as the smooth variant of Dijon gives the same flavour to boeuf bourguignon and all the dishes I use mustard in...

-Otto, the very, very amature cook-

Grainy here, Otto. I love the mouth feel and the little explosions of flavor.

Janet prefers the very smooth type, so I get to taste test from time to time. Grainy always wins in my mouth. :-)

Smooth for me. Although I like the texture of the grainy mustard, it never seems to have the bite that the smooth stuff has. (Or maybe I just haven't had a good grainy one.)


Mike

We like it smooth and tangy. For $4 we get our everyday Roland Extra Strong. It is very much like the plain ole Dijon we enjoyed living in France several years ago.

It depends on what I'm using it for. Sadly, the vast majority of Dijon mustard sold in the States originates in Oxnard, not Dijon.

I'd have to go with Stuart on this one. On sandwiches and the like I prefer grainy for the texture. For sauces I most often prefer smooth so as not to ruin the texture of the sauce.

What do you mean grainy or smooth? Isn't all mustard yellow? What's this dijon stuff ?:twisted:

The grainy stuff is great on a philly soft pretzel.

How's the injury Carl? Charleston was "the bomb".

I'm with the BOTH people.

I use smooth for vinaigrettes, coating meats, etc.
Whole grain for sandwiches.

None of mine are from Oxnard.
Smooth: Bournier and Roland XStrong
Whole Grain: Maille
There's also a Kosciusko spicy brown, usually used for sausage.

Why do we have two smooth? Because Betsy was doing a deviled chicken and realized she was slathering and then redipping. So one bottle is waiting for same recipe- no raw mustard that touched (even vaguely) raw chicken.

The wrist is doing okay, though it's as annoying as all hell trying to do things one handed. The leg's not healing as fast as I thought it would though. That's the part that's really anoying.

Glad you enjoyed Charleston. Maybe next time I won't be so careless and we can get together while you're here.