French mustard, in the classic Dijon style, is a smooth, mild-tasting mustard made from brown or black mustard seeds ground with white wine, wine vinegar, or verjuice — the acidic juice of unripe grapes. The wine softens the mustard’s heat compared with fiery English mustard, giving a rounded, tangy sharpness that complements vinaigrettes, mayonnaise, and meat dishes. Dijon, the historic centre of production, gave its name to the style, though it is now made worldwide. Traditional recipes soak the seeds before milling, and the finished mustard is pale, creamy, and pungent without harshness. It is a staple of French cooking and a defining ingredient of the classic vinaigrette.