Did you know that one of the first ingredients to your classic Dijons is a mixture of dill, rosemary, parsley, thyme, and basil?
And you might be wondering, how does a DijON taste so fresh?
To get you up to speed, we’ve compiled a list of ten common misconceptions about the sauce.
We’re not talking about a simple dill-dressing, either.
Dijones are made from tomatoes, basil, oregano, parsnips, basil leaves, dill seeds, garlic, thymes, lemon juice, rosewater, salt, and a few spices.
In fact, the word Dijone comes from the French word dix ans, which means “two or more”.
Here are some of the common misconceptions that might be causing your mouth to water when you’re craving a bit of a refreshing, fresh, and flavorful Dijón.
Dressing is for people who don’t like tomatoes or basil.
Dipping your tomatoes or herbs in a DIJON sauce is not for you.
The tomatoes or a little bit of basil add a freshness and flavor that you won’t get from any kind of dressing.
Instead, a good Dijonian sauce is a mix of flavors that are both savory and sweet.
Ditching the tomatoes and basil will make the sauce taste like the salad dressing you used to have on your salad night.
The dill and rosemary are the main ingredients in the sauce, and you don’t want to add too much of either, because it can add a salty taste to the dish.
Instead of adding a splash of rosemary oil to the sauce for extra flavor, like in some salads, use a tablespoon of rosewater to make the Dijonic acid, which is the base of the sauce and the only ingredient you want to taste.
Ditch the basil because it adds a spicy and peppery flavor that doesn’t really work well in a sauce.
The basil adds a slight spicy kick to the DICKS and is not really a part of the DIJONS.
It’s not bad to use a little, but too much can make the dish bitter.
Instead use basil and rosewater and the sauce is still good.
If you are looking for a sauce that doesn