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Dijon-Style Mustard

The famed mustard associated with Dijon, France, is easy to make. Some versions require grinding whole mustard seeds and spices. This one champions simplicity by combining dry mustard with a few essential ingredients. The result is smooth and creamy, and not too hot.

By williamssonoma · From Open Recipes · 7 ingredients
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Why it works: Mustard and onion match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 9,243 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

The recipe

Ingredients

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By williamssonoma. Recipe from Open Recipes.

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The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Mustard + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,243 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Mustard + garlictop 5% of all pairs
    Aroma overlapstrong
    Mentioned together4,037 recipes

    Shared aroma: linalool (floral, citrus).

  4. White wine + garlictop 5% of all pairs
    Aroma overlaplow
    Mentioned together2,938 recipes

    Shared aroma: linalool (floral, citrus).

  5. White wine + oniontop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together4,426 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (mustard, white wine, garlic, sugar):

  1. Broccoliabout as good a flavor fit
  2. Onionthe original
  3. Horseradishabout as good a flavor fit
  4. Chiveabout as good a flavor fit

Fit is the average pairing score against mustard, white wine, garlic, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).