Dijon Mustard was originally made in the town of Dijon located in Burgundy France since the Middle Ages. Since then people have enjoyed Dijon Mustard and it’s a part of food history.

For years and years the only Dijon Mustard I used in recipes was Grey Poupon. I don’t spread mustard on things because I find that most mustards are very overpowering. If I spread mustard on something I can’t taste the food…..I read about how smooth and wonderful Amora Dijon was so I had to give it a try.

In the middle is Grey Poupon.

On the left is Amora Intense

On the right is Amora 1/2 strength

First I go and give each mustard a sniff.

Amora 1/2 strength smells mustardy.

Amora Intense smells a stronger mustardy smell.

Grey Poupon doesn’t seem to have any aroma…..?

Now I go for the taste.

Amora 1/2 strength – is super smooth, mildly mustardy. It’s almost like eating a loose deviled egg that’s heavy with mustard.

Amora Intense – is a little more interesting but is also very smooth and a little bit stronger…this one taste sort of has an almost Chinese-like Mustard taste with Horseradish…….but smoother……This one is slightly more acidic or it taste sharper but is still delicious…This one you can feel it in the back of your mouth. This is the only one out of the three that leaves a mild mustard finish in the mouth.

Grey Poupon – Seems harsh and vinegary after the other two. I also can taste something a little sour in this one..

Those were my Forking Thoughts on Dijon Vu – Dijon Mustard Tasting – Grey Poupon VS Amora.

Your opinion may indeed differ.