The process and manufacture of Dijon mustard is a historical and interesting one. Crushed mustard seed is soaked in one of 3 liquids (verjuice, vinegar, white wine) which allow it to ferment. Jean Naigeon, a citizen of the French city of Dijon, can be credited with the process of using verjuice instead of vinegar in the manufacture mustard. Hence, the name Dijon mustard was coined from mustard that was manufactured in this city and others using this process. The mustard seed contains sinigrine which, is hydrated through contact with the liquid by an enzyme - myrosinase. Current techniques of manufacture of mustard. Methods:
1 - cleaning of seeds and rejecting any unusable product.
2 - the bark of seeds is split so that the mustard almond can absorb verjuice (or vinegar) well.
3 - steeping and malaxation in verjuice (or vinegar), for 9 to 10 hours.
4 - crushing: the seed is crushed between two rotary grinding stones that ensures a coarse crushing.
5 - sifting (French - blutage): a centrifugal machine allows the separation of the paste and the outside skin (or protective wrap also called seed epidermis).
6 - storage: from 48 to 72 hours for maturation, until bitterness is decreased (after its manufacture, mustard keeps some of it's bitter taste).
7 - malaxation: homogenized paste. This process eliminates the molecules from air which oxidize mustard. This operation is carried out in a vacuum.
8 - canning: Mustard is placed in glass, plastic, or metal pots and containers. Before this stage, mustard is aged in a lighted area.

Mustard is a herbaceous plant that usually never reaches a height of more that 3 feet. SINAPIS ARVENSIS Linné is the most common species of mustard plant. White mustard plants can be used as food for farm animals. BRASSICA JUNCEA (brown mustard) is a principal ingredient in Dijon mustard. BRASSICA NIGRA (black mustard) is used in the clothing industry and in the preparation of mustard paste. It is termed black mustard because the mustard seed turns from red to black after it matures. I use Dijon mustard in quite a few Recipes that contain chicken and steak over charcoal with fresh green peppers, onions, mushrooms, pineapple chunks and cherry tomatoes. My favorite is honey dijon salad dressing used as a topping for chicken or beef cooked on a charcoal grill. Hidden Valley Ranch Honey Dijon Dressing is a good topping if you prefer not to make your own.