{"product_id":"dijon-senf-grob","title":"Dijon Mustard coarse","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eDijon mustard coarse, a mild French grainy mustard from Burgundy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDijon mustard coarse is the coarse-grained version of the classic Dijon mustard from Burgundy, made by the long-established mustard manufactory Edmond Fallot in Beaune. It is milder than the fine version, with an intense flavour and a pleasantly restrained heat. The whole mustard husks give it its characteristic, slightly crunchy texture.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eDijon mustard coarse is great for rubbing into roasts, for marinating and especially good with salmon. It works in coarse vinaigrettes, on the cheese platter and with grilled meat. The crunchy texture adds a fine mouthfeel. Store in the fridge after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the coarse Dijon is milder than the fine one but tastes intense. It is a good choice for everyone who likes mustard aroma without a sharp peak.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: salmon with a mustard crust\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA quick festive dish that shows off the crunchy texture perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 salmon fillets (approx. 150 g each)\u003c\/li\u003e\n\u003cli\u003e3 tbsp Dijon mustard coarse\u003c\/li\u003e\n\u003cli\u003e2 tbsp honey\u003c\/li\u003e\n\u003cli\u003e1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003eSalt, pepper, a little dill\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e preheat the oven to 180 °C. Mix the mustard, honey and olive oil and brush it onto the salmon fillets. Season with salt and pepper and bake for about twelve minutes until the salmon is just cooked. Sprinkle with fresh dill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy coarse mustard?\u003c\/strong\u003e The whole mustard husks burst open slightly when heated and release aroma without dominating. This creates a savoury, lightly sweet crust.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCoarse-grained French Dijon mustard from Burgundy\u003c\/li\u003e\n\u003cli\u003eMilder than the fine version, with a pleasantly restrained heat\u003c\/li\u003e\n\u003cli\u003eWith whole mustard husks for a crunchy texture\u003c\/li\u003e\n\u003cli\u003eMade by Edmond Fallot in Beaune, France\u003c\/li\u003e\n\u003cli\u003eVersatile with salmon, roast, cheese platters and in vinaigrettes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want a smooth mustard with a clear heat, reach for the \u003ca href=\"\/en\/products\/dijon-senf-fein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard fine\u003c\/strong\u003e\u003c\/a\u003e. For the vinaigrette, our \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e and a \u003ca href=\"\/en\/products\/veltliner-weisswein-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVeltliner white wine vinegar\u003c\/strong\u003e\u003c\/a\u003e are a great fit. Find more vinegars and oils in our \u003ca href=\"\/en\/collections\/essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evinegar\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/oel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoil\u003c\/strong\u003e\u003c\/a\u003e collections.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Dijon mustard coarse and fine?\u003c\/strong\u003e\u003cbr\u003e\nThe coarse Dijon contains whole and broken mustard seeds and is milder with a crunchy texture, ideal with salmon, cheese and roast. The \u003ca href=\"\/en\/products\/dijon-senf-fein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Dijon\u003c\/strong\u003e\u003c\/a\u003e is smooth and creamy with a clear heat, ideal for sauces, mayonnaise and vinaigrette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Dijon mustard coarse?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium. It is clearly milder than the fine Dijon but tastes intense and savoury. The heat stays pleasantly restrained.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use coarse Dijon mustard for?\u003c\/strong\u003e\u003cbr\u003e\nFor rubbing into roasts, as a mustard crust for salmon and meat, in coarse vinaigrettes, on the cheese platter and with grilled meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the mustard keep after opening?\u003c\/strong\u003e\u003cbr\u003e\nSeveral weeks sealed in the fridge. Mustard keeps well thanks to vinegar and salt, so it is best used up promptly.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Dijon mustard coarse and fine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The coarse Dijon contains whole and broken mustard seeds and is milder with a crunchy texture, ideal with salmon, cheese and roast. The fine Dijon is smooth and creamy with a clear heat, ideal for sauces, mayonnaise and vinaigrette.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Dijon mustard coarse?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mild to medium. It is clearly milder than the fine Dijon but tastes intense and savoury. The heat stays pleasantly restrained.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use coarse Dijon mustard for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For rubbing into roasts, as a mustard crust for salmon and meat, in coarse vinaigrettes, on the cheese platter and with grilled meat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the mustard keep after opening?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Several weeks sealed in the fridge. Mustard keeps well thanks to vinegar and salt, so it is best used up promptly.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50565016649994,"sku":"13962","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/dijon_senf2-748583.jpg?v=1736440052","url":"https:\/\/altesgewuerzamt.live\/en\/products\/dijon-senf-grob","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}