Appellation controlee since 1937, this strong, pale-yellow mustard is made from brown or black seeds, water, white wine, must (unfermented grape juice), salt, and spices. An essential ingredient in many sauces, it also accompanies meats and is used in the preparation of mayonnaise and vinaigrettes. Dijon, a Region of France, has held France’s highest reputation for mustard since the 14th century.