Dijonnaise

Dijon mustard's warm, earthy brown, before the kick.

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Dijonnaise is a soft olive, close to brown.

It can be described as soft, light, fresh and matte.

Set in black, because black reads best on it.

Dijonnaise

Dijon mustard

Dijon mustard is a traditional mustard from France. 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. First used in 1336 for the table of King Philip VI, 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.

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Dijonnaise

Noun

A sauce combining Dijon mustard and mayonnaise.

Wiktionary

Its neighbors.

Cardamom Green, #989057 Cypress Green, #9e8f57 Green Ochre, #9f8f55 Tupelo Tree, #9c9152 Fallow Deer, #9f8d57 Sabo Garden, #978d59 Tirol, #9e915c Amazon Queen, #948f54 In a Pickle, #978c59 Tibetan Silk, #9c8a52 Goldbrown, #9c8a53 Nile Reed, #968f5f

Dijonnaise

#9b8f55

Dijonnaise

Dijon mustard

Dijonnaise

Its neighbors.

Its complements.

As a ramp.