Culinary Notes
The Emulsifier: This is Dijon's secret weapon. It contains mucilage from the seed husks, which acts as a powerful emulsifier. A teaspoon of Dijon whisked into vinegar prevents your olive oil from separating, making it the structural backbone of any classic Vinaigrette.
Heat Sensitivity: The heat in mustard is volatile. If you boil Dijon in a sauce for an hour, it loses its "kick" and becomes mild and nutty. If you want the sharp, nasal heat, whisk it in at the very end of cooking, off the heat.
The "Split" Sauce: When adding mustard to a cream sauce, do not let it boil vigorously, or the acid in the mustard may curdle the dairy. Keep it at a gentle simmer.
Rub/Crust: Because it is thick and sticky, it makes the perfect "glue" for applying herb crusts or breadcrumbs to a rack of lamb or roast beef before cooking.
