| 释义 |
Dijon, n. Cookery.
Brit. |ˈdiːʒɒ̃|, U.S. |diˈʒɑn|
[‹ the name of Dijon, a city in eastern France where this type of mustard was originally made. Compare French moutarde de Dijon.]
In full Dijon mustard. A type of pale yellow, smooth-textured mustard, made (originally in Dijon) by blending black or brown mustard seeds with verjuice, wine, or wine vinegar.
1869Gleaner (Kingston, Jamaica) 19 Apr. 3/4 (advt.) For sale..from Bordeaux..Dijon mustard. 1923French Cooking for Eng. Homes ii. 52 Stir in two large tablespoonfuls of French Dijon mustard and one spoonful of made English mustard. 1960E. David French Provincial Cooking 94 It is worth spending the small extra sum for genuine Dijon or Bordeaux mustards. 1980N.Y. Times 24 Sept. c14/1 The Pritikin salad with Dijon dressing. 1993Gourmet Jan. 99/1 Small, round cakes, they consist of lump crab meat mixed with chopped peppers and onions, lemon juice, and a soupçon of Dijon. 2005Olive Mar. 22/3 Her celeriac remoulade with Dijon mustard is the most delicious thing with a slice of ham. |