It is named after the city of Dijon in Burgundy, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century.

[1] First used in 1336 for the table of King Philip VI,[2] it assumed its current form in 1856 when Jean Naigeon of Dijon replaced the vinegar usually used in prepared mustard with verjuice, the acidic juice of unripe grapes.

[3] The main ingredients are brown mustard seeds (Brassica juncea) and a mixture of white wine, vinegar, water, and salt designed to imitate the original verjuice.

[8] The Grey Poupon mustard brand available in the United States originated in Dijon in 1866.

A 1937 decree ruled that "Dijon mustard" can be used as generic designation and has no link to a specific terroir.