French mustard is a broad term for prepared mustards from France's various regional mustard-making traditions, ranging from mild and creamy to sharp and grainy; it is not simply another name for Dijon mustard, though the two are often used interchangeably outside France. Dijon mustard specifically is a smooth, pale style made with brown or black mustard seeds and white wine or verjus, associated with the Burgundy region and refined into its modern form in the 19th century. Adding to the confusion, British usage of 'French mustard' often means a specific mild, brown condiment (popularized by brands like Colman's) that differs from both Dijon and the unrelated American 'French's' mustard, a plain yellow mustard brand with no connection to France. In cooking, these mustards season meat, seafood, and sandwiches directly, and go into vinaigrettes, marinades, and classic French sauces like béarnaise.