Linguists contend that to be coarse is to be british or unrefined. Wine snobs might doubt a Dijon without a dry white. To both, we say, baloney. Sure, our mustard is good and grainy. And we don't miss the vino in our amazing recipe (partly because we're drinking it from a glass). We figure we'll bring the purists along when they taste it in a deviled egg. Or with a charcuterie board. Or, on baloney.
