How does it differ from wholegrain mustard?

Texture and role. Dijon is smooth and stronger: it melts into a sauce and helps it emulsify. Wholegrain keeps its seeds, shows on the plate, and brings crunch rather than binding.

Does it lose its strength when cooked?

Yes, the heat fades noticeably with cooking. If you want it to stay present, add some of it at the end rather than everything at the start.

Condiment

Dijon Mustard

Strong and spicy, our Dijon mustard awakens meats, vinaigrettes, and sandwiches. A bold character for a smooth texture.

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SIDNA Dijon mustard is the smooth, strong one — the mustard that hits the nose before it rounds out on the palate. Its creamy texture makes it as much an ingredient as a condiment: it spreads on a sandwich, but above all it binds and builds sauces.

In the kitchen

Its most useful role is invisible: in a vinaigrette, a teaspoon of mustard stabilises the emulsion. It is what stops the oil and vinegar separating at the bottom of the bowl.

On meat it goes on before cooking — brush a roast or some chops, and the mustard forms a crust that holds the juices in.

It lifts a white sauce, a potato purée, or a homemade mayonnaise that lacks character.

In a sandwich it stands up to strong meats and aged cheeses that ketchup would flatten.

Choosing it and keeping it

Once the jar is open, keep it refrigerated and always close it again. Mustard does not spoil easily, but it dries and browns on the surface in contact with air, and the heat is the first thing to go.

Use a clean spoon rather than one just dipped in a dish: it is the residue brought in from outside that turns a jar, far more than time does.

If the surface has browned, lift that layer off — what lies beneath has usually kept its strength.

Frequently asked questions

How does it differ from wholegrain mustard?: Texture and role. Dijon is smooth and stronger: it melts into a sauce and helps it emulsify. Wholegrain keeps its seeds, shows on the plate, and brings crunch rather than binding.
Does it lose its strength when cooked?: Yes, the heat fades noticeably with cooking. If you want it to stay present, add some of it at the end rather than everything at the start.