What does wine have to do with the distinctive flavour of Dijon mustard?

There’s a new limited-edition flavour in the Lard Ass online butter fridge.

Our Dijon Cultured Butter made its debut at the Sydney Smallgoods Show, and after such a great response, we decided it deserved a little more time in the spotlight.

So, for a limited time, we’re making it available online too.

It’s rich, tangy and savoury, blending Dijon mustard through our cultured butter with roasted garlic, lemon zest and fresh parsley.

But Dijon has a rather interesting story of its own. What does mustard have to do with wine?

Quite a lot, actually.

From the vineyards of Burgundy

Dijon sits in the heart of Burgundy, one of France’s great wine regions, and mustard and wine have been intertwined there for centuries.

Mustard was already a big deal in medieval Burgundy. In fact, one historical account claims that at a Burgundian feast in 1336, guests managed to get through around 70 gallons of mustard in a single sitting. Clearly, the Burgundians didn't hold back on their condiments.

But the wine connection gets even closer.

In 1752, Dijon mustard maker Jean Naigeon is credited with replacing the vinegar traditionally used in mustard with verjuice, the tart juice pressed from unripe grapes. The result was a smoother acidity and the distinctive style of mustard that became synonymous with Dijon.

So one of the world's best-known condiments owes part of its story to the vineyards growing around it.

And then there’s the butter...

Dijon and butter are natural opposites in the best possible way. Butter brings richness and creaminess, while Dijon brings acidity, warmth and just enough sharpness to cut through it.

Blend the Dijon into the butter and something else happens when you cook with it. As the butter melts, the mustard, roasted garlic, lemon and parsley go with it, bringing all those flavours into whatever is cooking alongside it.

We’ve been experimenting with exactly that in the kitchen.

Our Dijon Butter Pork Fillet with Caramelised Apples & Shallots uses the butter with cider and pan juices to create a glossy mustard sauce.

Or there’s our Dijon Butter Asparagus, Prosciutto & Gruyère Tarts, where it melts through crème fraîche and Gruyère beneath asparagus and crisp pastry.

Two quite different recipes, from one very versatile butter.

You asked. We listened.

Dijon was created as a limited-edition flavour for the Sydney Smallgoods Show, but afterwards people kept asking us where they could get their hands on it.

So we’ve brought it online for a limited release.

Dijon Cultured Butter is available online now, while this batch lasts.

Sometimes a limited edition just insists upon breaking free.