What traits guarantee a Dijon mustard that packs a wallop of clean heat and balanced acidity? Youth and, surprisingly, a little fat.
What We Learned
When Grey Poupon first posed its famous question to American television audiences 34 years ago, the company’s sophisticated French-style mustard (which is actually made in the United States) wouldn’t necessarily have been a pantry staple in most households. But over the years our taste for (and sales of) this spicy, smooth condiment has grown—to the tune of more than $45 million wor...