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Dijon mustard (Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was a centre of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI, it became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes.
The Grey Poupon mustard brand, now well known in the United States, originated in Dijon in 1866.
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