And what about Dijonaisse?

It can be really, really difficult talking to my friend Darryl:

Darryl: I had a mean convo with Rachel the other day.  You know she swallows?
Harvey: This surprises you?
Darryl: Well, yeah.  She doesn't even like mustard.
Harvey: I know I'm probably setting myself up here, but what does mustard have to do with it?
Darryl: Dude, everything.  They're about the same level of offensiveness, you know?
Harvey: What are you talking about?
Darryl: Think about it.  Mustard is not your everyday condiment.  It doesn't have the broad appeal of ketchup or ranch.  It's more refined.  It's more of a... an adult flavor.
Harvey: Like come?
Darryl: Exactly.  It's an acquired taste.  I mean the aromatics alone--
Harvey: Stop.  Please.
Darryl:  And it's the type of thing that, even if you like it a lot, you can't just slather it on anything you know?  You can't put it on a pancake.
Harvey: Come?
Darryl: No man, mustard.  Mustard is to be respected.  It's for the refined palate.
Harvey: Because it's an "adult flavor."
Darryl: Yeah, though I used to love mustard when I was a kid.   Especially Dijon...
Harvey: I was going to ask where Dijon fit into all this.
Darryl: ...I'd eat that stuff straight from the jar.  Oh, man it was sooo good.  I'd get it all over my face--
Harvey: I gotta go.