You've probably all tried store-bought Dijon mustard, it goes great with a variety of snacks. We offer her recipe, we do not pretend to be authentic, but the mustard prepared by us turns out to be very tasty.
Dijon mustard at home is prepared quickly. This sauce is named after the town where it was first offered to the public. french cuisine known for its delicate and at the same time piquant taste, exquisite design of dishes. Mustard made by classic recipe, is able to add a touch of aristocracy to salads, poultry and carbonate dishes. It can be served as pure form in gravy boats, and as a component of various dressings.
In addition to the taste properties, Dijon mustard differs from the usual pasty mustard in that it contains grains infused with young dry white wine, which complement the pasty substance of the multicomponent mass, creating a textural contrast. Classic variant necessarily implies the presence of small dark brown whole grains of the plant in a creamy paste.
How to make this sauce at home experienced chef as well as a beginner. Technological process does not involve complex manipulations, and the composition of the sauce does not involve expensive and rare ingredients. The taste of the finished culinary delight can be adjusted: from spicy to sweetish.
For burning sharpness, almost black seeds are used, which can be taken in different percentages relative to white or yellow grains. You can prepare mustard with sweetish or more spicy taste. To make the mustard not spicy, you need to know a few secrets, which I will tell you about. If you wish to cook spicy product, instead of yellow seeds, take about one third of black ones. From spices, sugar, apple cider vinegar or wine, salt, sugar, honey are used, which are responsible for the taste. finished product. Also, recipes may include garlic, onions, turmeric, a mixture of peppers, tarragon, vegetable oil, cinnamon. In addition to grains, you can use mustard powder. There are many recipes for Dijon mustard, but mustard seeds are invariably used.
Taste Info Sauces
Ingredients
- Mustard seeds - 100 g;
- Orange juice - 20 ml;
- Olive oil - 1 tbsp;
- Dry white wine - 100 ml + 1 tablespoon;
- Honey - 1 tablespoon;
- Sugar - 0.5 tbsp;
- Salt - 0.5 tsp
How to make Dijon mustard at home
For cooking, take high-quality mustard seeds. The larger the grains, the more expressive the finished sauce will be. Place them in a fine strainer, rinse thoroughly under running cold water.
Now the seeds need to be transferred to a saucepan. Pour wine or good apple cider vinegar here, freshly squeezed. Orange juice. Stir. Cover and place in a cool place, such as the bottom shelf of the refrigerator, for 48 hours. This time is enough for the grains to absorb the liquid and swell.
The people of France make their own Dijon mustard at home and use good dry wine, it should not be powdered.
After two days, add sugar, honey, butter, a tablespoon to the seeds apple cider vinegar or guilt. Mix thoroughly, being careful not to crush the grains. Put the finished mass on the fire, bring to a boil and cook for exactly 2 minutes.
Select a third of the grains from the total mass and grind them in a blender. You can also crush the seeds the old fashioned way - in a mortar. The finished consistency should be pasty, homogeneous.
In some recipes, some of the seeds are replaced immediately with dry mustard powder.
The crushed seeds remain mixed with the rest of the whole grains. Now, Dijon mustard can be flavored with spices to taste.
Dijon mustard grains prepared according to this recipe must be stored in a sterile glass container in the refrigerator, but not more than 3 months.
Served as a sauce meat dishes and various snacks, goes well with cold fish and vegetable snacks. Dijon mustard can also be used in marinades for hot meat and fish dishes.
There is a recipe with Dijon mustard. I offer you recipes for its preparation at home. I found several recipes, they are not very different, but some have tomato paste, while others do not. For you various options, which are given here: ru.wikihow.com and tvcook.ru, and you try the cooking recipe that you like best. I will say a few words about Dijon mustard and its features.
Dijon mustard is a well-known variety french mustard in the world. It got its name from the city of Dijon, France, where it was first produced. The peculiarity of its preparation depends on the ingredients that make up its composition. And this is a powder from peeled black mustard seeds, which is diluted not with water or vinegar, but with sour juice of unripe grapes or white wine. It is used to prepare various sauces, salad dressings, and is also served with fried meat. It is sour in taste and quite strong. More than 20 varieties of Dijon mustard are produced in France, and one of the most popular is white wine mustard.
Dijon mustard (classic)
Ingredients: onion (chopped) - 85 g (1 stack), garlic (chopped) - 2 cloves, honey - 30 g (2 tablespoons), mustard (dry) - 120 g, vegetable oil - 15 g (1 tablespoon l.), salt - 10 g (2 tsp.), Tabasco sauce - 4 drops, dry white wine - 400 g (2 stacks.)
Cooking:
In a small saucepan, bring garlic, wine and onion to a boil. The onion should be cut into small pieces, and the garlic should be crushed. Reduce temperature to low. Cook the mixture for 5 minutes, uncovered. Remove the saucepan from the heat and pour the mixture into a bowl. Let cool.
Place dry mustard in another small saucepan. Strain the wine mixture into a saucepan to remove the onion and garlic pieces. Mix well to form homogeneous mass. Then add Tabasco sauce, salt, oil and honey. To stir thoroughly.
Place the saucepan over low heat and stir constantly until the mixture thickens. Do not leave the mustard unattended at this stage, as constant stirring during thickening is very important for a good consistency. Remove mustard from heat as soon as it thickens. Store mustard in a non-metal container for up to 8 weeks.
Dijon mustard (whole grain version)
Ingredients: brown mustard seeds - 45 g (1/4 stack), yellow mustard seeds - 45 g (1/4 stack), dry white wine - 50 g (1/2 stack), white wine vinegar - 50 g (1/2 stack.), salt - 1/2 tsp. (pinch), light brown sugar - 5 g (1 tsp) - optional.
Cooking:
Take a small bowl. Put all the ingredients into it and mix thoroughly. Cover with plastic wrap (or a tight-fitting lid) and leave at room temperature for 2 days.
- This is a required step before you can mix and serve the mustard. The ingredients must interact to draw out all the flavors of Dijon.
Take off polyethylene film. Transfer the mustard mixture from the bowl to a blender. It takes only 30 seconds to achieve a coarse texture of the mixture.
- Consider what to achieve uniform consistency in this recipe is impossible, so do not spend half a day processing mustard.
Transfer mustard to a small container with a tight-fitting lid. Cover and store in the refrigerator for up to 3 months. Over time ( a small amount) the taste of mustard improves.
- Allyl isothiocyanate - the oil contained in mustard seeds, gives sharpness and warmth, but disappears over time. The longer the mustard is stored, the more tender it will be.
Dijon mustard (with tomato paste)
Ingredients: mustard powder - 50 - 60 g, dry white wine - 1 cup, honey - 1 tbsp. l., onion (large) - 1 pc., garlic - 1 clove, vegetable oil - 1 tsp, salt - 1 tsp, Tabasco sauce - 1 tsp, tomato paste - 1 tsp
Cooking:
Onion peeled and chopped small pieces. Cut the garlic, as well as the onion, into small pieces. Then pour 100 ml of water into the pan, put chopped onion and garlic, wine, honey and mix. Put the pan on the fire, bring to a boil and cook for 5 - 7 minutes over low heat. Then cool the mixture and strain through a sieve.
Add mustard powder to the finished marinade and beat with a mixer or whisk. After that, pour in the oil, Tabasco sauce (a few drops) or tomato paste, salt. Mix everything thoroughly. Place the mustard pot on slow fire and cook, stirring constantly, until the mixture thickens like sour cream.
Cool the resulting mustard, pour into glass jars and tightly close the lids. Then refrigerate for 2 days. Ready mustard can be eaten immediately after preparation, but it is better to wait. It appears two days later real taste Dijon mustard.
Bon appetit!
What is Dijon mustard and how is it different from regular mustard?
- Dijon is whole mustard seeds, I love her very much, she is so cool!
- Dijon mustard is perhaps the most famous brand invented in the French city of Dijon in the mid-19th century. For its preparation, ground mustard seeds are mixed with wine vinegar and spices. Nowadays white wine is also often added to it. In France, Dijon mustard is widely used to prepare all kinds of sauces and gravy for meat; in the name of such dishes you can find the word "dijonese".
It should be noted that Dijon mustard, unlike many other products, is not a proprietary name, so most of it is not produced in Dijon. Moreover, in Dijon itself, other types of mustard have long been made (at least since the middle of the 17th century). So, the great writer and culinary specialist Alexandre Dumas was a big fan of exquisite and rather soft ("ladies'") mustard with the addition of tarragon, which was packaged no less ... in pots of Sevres porcelain!Mustard has been known to man for thousands of years. Mustard seeds are also mentioned in the Bible. It is difficult to say who first guessed to use it as a condiment. There is a legend about how the Persian king Darius sent the great conqueror Alexander the Great a huge bag of sesame seeds, symbolizing the large number of his army. In response, Alexander allegedly sent the king a small bag of mustard seeds: they say that there are fewer of us, but we are much more "biting". However, apparently, mustard in its modern form came to us from the ancient Romans, who mixed sour, not yet fermented grape juice(grape must, must) with crushed mustard seeds. The resulting paste they called mustum ardens (burning must). Hence the English name mustard mustard. It's curious that burning properties mustards were used not only in ancient cooking, but also in ancient medicine, so mustard poultices (colloquially mustard plasters) are by no means a modern invention.
- Dijon mustard (Moutarde de Dijon) is the most famous in Europe, its share today is more than half of the world production of mustard seasoning, and the production technology is based on the traditions of the XIV century. More than 20 varieties of Dijon mustard are produced in France, one of the most popular white wine mustards. Dijon mustard is produced mainly outside Dijon (like cognac, which is produced not only in the French city of Cognac, there are no laws protecting the authenticity of Dijon mustard, so this practice is legal). Dijon mustard was invented in 1856 by Jean Naigeon of Dijon, who replaced the sour juice of unripe grapes with vinegar.
- The term "Dijon mustard" (moutarde de Dijon) refers to the method of making mustard in Dijon, a city in eastern France. Traditional Dijon mustard is especially spicy. Mustard seeds are now widely imported throughout the world.
- This is a mustard made from a different type of mustard (Dijon is the birthplace of France, sort of).
different from our traditional, softer and not sharp pleasant taste. - Spicy French mustard. This brand is in honor of the sellers of edibles for the rich, they love to stock up on this...
The French have a saying that a salad without mustard, that a beauty is crazy. Indeed, mustard is very often added to the traditional vinaigrette sauce, which gives a special piquancy to salads. However, fish and meat are just as often smeared with mustard before baking, as they are served with various cold dishes.
Dijon mustard from France is known all over the world. There is a legend that in 1383 the King of France, Charles VI, called on the Duke of Burgundy to help the Count of Flanders, who was under siege. Duke Philip the Bold gathered a huge army, and the money for the campaign was received from mustard merchants. Having won the victory, the duke returned home, inscribed on the banner that he was delayed and was returning to Dijon. However, due to the swaying of the banner from the wind, the inscription was read that the mustard army was returning to Dijon. In gratitude for the financial assistance, the duke allowed mustard producers to depict the coat of arms of Burgundy on their product.
Dijon mustard gained particular popularity and value in 1752, when Jean Nejon began to use wine vinegar in cooking.
Currently, there are many varieties of Dijon mustard: classic with grains, and also with tarragon, with blackcurrant liqueur, with green pepper etc. It tastes strong (forte) or tender (douce).
To find the recipe for Dijon mustard, I had to dig through a lot of French food websites and blogs. Dishes with mustard are countless, but the recipe for mustard itself is extremely rare. However, I did find a few recipes. The one I want to offer was designated as a classic, although I cannot guarantee this, I took the author's word for it.
Looking for delicious spicy mustard sauce recipes? Most best options You will find the preparation of this dish in this article.
Currently, a diverse assortment of this finished product is presented for selection on store shelves. But any good hostess knows that seasoning prepared at home will give odds to any most recognized manufacturer.
How to cook homemade mustard from mustard powder in cucumber brine?
cook homemade mustard Surprisingly easy to prepare, but vigorous and tasty mustard cooked on cucumber pickle. Only two products, and spicy original sauce for the most refined gourmets is ready:
- For a glass of pickle from cucumbers, we take two tablespoons of fresh dry mustard
- Stir thoroughly
- Add a spoonful of vegetable oil
- We rub again
- We let it brew for ten, twelve hours
What is even more beautiful about this recipe is that it can be stored for a very long time. If after preparation, carefully cork in sterilized jars.
- Since salt and sugar are present in the brine, you can add them if desired.
- Mustard is served to everyone cold cuts and hot dishes, aspic and jelly
- Special adherents of this sauce spread it on bread. Use this sandwich with anything. Just enjoying the vigorous fragrant taste
How to make mustard with honey?
Prepare homemade mustard - Mustard powder - half a glass
- Half a cup of boiling water
- teaspoon liquid honey
- A pinch each: ginger, cardamom, ground cloves and salt
- About two tablespoons of sugar and the same amount of vegetable oil
Recipe:
- Dissolve mustard powder in boiling water
- Pour two glasses of cold water
- Remove to heat for 24 hours
- Spices lightly pour boiling water
- We insist, as much as mustard
- After the required time, remove excess water from the mustard
- Add salt, sugar, honey
- Slowly add vegetable oil and vinegar
- Pouring infusion of spices
- Mustard is ready to use in two days
How to make Dijon mustard?
Prepare homemade mustard Back in the 18th century in the French city of Dijon, the production of the famous mustard, which was named after this city, began. Gentle and spicy taste obtained by replacing the vinegar in the preparation of the sauce with the juice of unripe grapes, quickly gained popularity.
There are about twenty recipes for making Dijon sauce. This mustard is known to everyone in the world. The real secret The recipe for Dijon mustard has been kept secret for four hundred years. Therefore, any proposed recipe will be an imitation of the present.
One of the closest in taste, which is worth paying attention to real gourmets:
- Powder mustard - fifty gram pack
- Dry white wine -200 ml
- Liquid honey - a little
- Sunflower oil - half a teaspoon
- onion head
- Salt - a pinch
- Thick tomato paste
Cooking:
- Finely chop onion and garlic
- Pour honey, wine
- Boil over low heat for a little less than a quarter of an hour.
- Strain the mixture
- Sprinkle mustard powder
- Beat with a blender
- Put some oil and some tomato paste
- Salting
- We put on the stove, until the excess liquid has evaporated
- The resulting thick mixture is sent to the cold for two days.
Video: Dijon mustard at home
How to make french mustard?
Prepare homemade mustard One of the varieties of the popular Dijon mustard is the so-called "French". The highlight is that it is prepared from different types ground grains.
- Pour 250 grams of ground grains of Sarepskaya and black varieties of mustard with half a glass of boiling water
- mix well
- Leave for 24 hours to stand
- Then add: half a glass of wine white vinegar, a little salt, a little more sugar, one gram each of cinnamon, cloves, fried onions
- We beat the whole mass
- French mustard sauce ready
grain mustard recipe
Prepare homemade mustard Despite the very refined taste, the recipe for such mustard is elementary. The emphasis on spices makes this sauce a truly original and beautiful addition to dishes.
Composition of products:
- chilled boiled water- full glass
- Powder mustard -200 grams
- Grain mustard - 80 grams
- Dry white wine - full glass
- Acetic acid 5% - 200 ml
- Dark sugar - one hundred grams
- One small bulb
- Salt, cinnamon, turmeric - a small pinch each
- Two chicken yolks
Recipe:
- Soaking both types of mustard
- We insist for half an hour
- In the meantime, we combine 5% acid with wine, seasonings, salt and coarsely chopped onions
- We send to a slow fire for forty minutes
- Remove the remaining onion by passing the resulting mixture through a strainer.
- We combine swollen grains with yolks and vinegar-onion seasoning
- Place over low heat, slowly heating to a boil, stirring constantly.
- Cool down
- Serve to the table
How to make mustard quickly?
Making homemade mustard The fastest way to make a seasoning is without a long fermentation process. After all, depending on the recipe, it usually lasts from 12 hours to two days. Without fermentation, such a sauce is not very spicy and vigorous.
For lovers of not very spicy food, it will be very relevant:
- Take 1 tablespoon of powder and dilute with the same amount of boiling water
- Blend until smooth
- Put another 1 tablespoon of boiling water, rub again. Such steaming removes bitterness from the powder and prevents lumps from forming.
- We insist 8-10 minutes. During this time, excess essential oils disappear
- To stop this process, pour in a measuring spoon of vinegar 9%
- To soften the taste, add a little sugar and vegetable oil.
- For a change, as an alternative, instead of vinegar, add lemon juice instead of sugar - honey
How to make spicy mustard?
Prepare homemade mustard The most spicy is the "Russian" mustard:
- A glass of dry mustard powder we breed hot water until creamy
- Top with cold water
- Let stand for about 12 hours
- Drain the water after the set time
- Add a pinch of salt, black and red pepper, a tablespoon of 9% vinegar, sugar, sunflower oil
- We mix everything well
- Can be consumed immediately. But after a while, the seasoning gains strength
- Store in a tightly closed container
Due to his useful composition mustard helps accelerate the metabolic process in the body, which promotes the breakdown of fats. It is an excellent antioxidant, antiseptic, and has antibacterial properties. Increases immunity, perfectly fights against colds.
Therefore, home-made sauce is not only great addition to the usual gourmet diet, but also benefits the body.
Video: How to cook mustard?
