Yorkshire and pudding, Brussels and sprouts, Cheddar and cheese, Dijon and mustard. All great gastronomic partners of place and product, with none finer than the city in Burgundy, France and its piquant condiment that “borders” many a plate of meats and poultry, and also plays a major role in sauces, dressings and roasting.
Learn more about the making of mustard by taking a virtual tour of Burgundy with Canadian Living food editor, Elizabeth Baird.
Also, try these delicious mustard recipes from The Canadian Living Test Kitchen:
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