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.
Dijon mustard is a wonderful addition to various salads, fish, meat. Traditionally, it contains black or brown mustard seeds. Many different spices and white wine are often added to it. How to make Dijon mustard at home?
Dijon mustard recipe
Ingredients:
- fine salt - 0.5 tsp;
- wine white vinegar- 0.5 st.;
- dry white wine - 0.5 tbsp.;
- yellow mustard seeds - 4 tbsp. l.;
- brown mustard seeds - 4 tbsp. l.
Cooking process
- We take a glass bowl, it is necessary to pour mustard seeds into it. Then add vinegar and wine.
- Then we cover this mass with food film and leave it to brew for about a day. The temperature should be room temperature.
- Then you need to shift the contents of the dishes into a blender, salt to your own taste and beat so that a creamy homogeneous consistency is formed.
- Next, you need to transfer this mixture into a glass container, tighten the lid.
- At the end, you need to put it in the refrigerator. Dijon mustard will be ready in 13 hours. Serve it on the table, bon appetit!
How to make Dijon mustard with honey at home?
Ingredients:
- honey - 4 tbsp. spoons;
- garlic - 2 teeth;
- dry mustard - 2 teaspoons;
- white dry wine- 1.5 st.;
- salt - 2 teaspoons;
- onion - 1 pc;
- basil - 1 tbsp. l;
- rapeseed oil - 2 tbsp. l.
Cooking process
- We clean the garlic and onion. Then chop them with a knife along with basil.
- We take a pan with a non-stick coating, pour the prepared ingredients into it and pour the white wine.
- After that, you need to bring everything to a full boil and continue to cook for about 6 minutes, always on low heat. The prepared mass must be cooled, strain well through a sieve. Whatever is left must be discarded.
- Then, add the mustard powder, stir constantly until the mixture is homogeneous.
- After that, carefully add honey, pour in rapeseed oil and salt to your liking.
- Then we put ready mix on a slow fire and cook until it thickens.
- Ready fragrant mustard transfer to a clean container, cool completely and put in the refrigerator for a day.
Dijon mustard with cinnamon at home
Ingredients:
- honey - 1 teaspoon;
- filtered water - 0.5 tbsp.;
- wine vinegar 1 teaspoon;
- cinnamon - a small pinch;
- cloves - 2 pcs.;
- white mustard seeds - 160 g;
- olive oil- 1 teaspoon;
- various spices.
Cooking
- We throw cloves, Provence herbs into the pan.
- Then pour a little water and put on fire until it boils.
- Then salt to your taste and cook for 3 minutes.
- Then you need to take a bowl, crush white mustard seeds in it with a mortar.
- After that, pour them into a container and fill with fragrant water filtered mass.
- Next, pour olive oil, vinegar, add a little cinnamon, put honey. Mix the whole mass thoroughly, cool the finished mustard and put it in the refrigerator.
Mustard is the real queen of spices. Without its delicate aroma and rich taste, it is impossible to imagine many meat, vegetable and fish dishes. The mustard known under the name "Russian mustard" usually enjoyed the greatest popularity among us. Recently, however, the so-called French or Dijon mustard can be seen more and more often on the tables. Dijon mustard differs from ordinary mustard not only appearance, but also taste, as well as the scope.
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Differences in the preparation of Dijon and regular mustard
Russian mustard: cooking features
Russian mustard is also known as Sarepta mustard. She received this name due to the fact that the largest production of this product is located in the Sarepta region near Volgograd. It is also called Russian for the reason that it was especially liked by the inhabitants of Russia and other countries of Eastern Europe, and was often used in the preparation of local cuisine.
Like other types of mustard, Russian mustard is made from dried seeds. AT this case use ground seeds light color, so-called mustard powder.
The traditional recipe calls for minimal amount spices. In this case, the leading role is given to mustard. In most cases, it is supplemented only by a large number of water, sugar, salt and a little vinegar.
High-quality mustard has a uniform consistency without the presence of lumps. Color can vary from yellow to brown. A sign of a violation of manufacturing technology is a pronounced smell of vinegar.
Dijon Mustard Secrets
Dijon mustard came to us from France. It was here in the east of the country in the city of Dijon that it was first prepared. It happened back in the 19th century. Since then, Dijon mustard, or as it is also called - french mustard, often used by cooks in the preparation of salads and main dishes.
The main difference between Dijon mustard is that it is made from special black mustard seeds. Before manufacturing, the grains are cleaned of dark husks, therefore finished product has a nice golden hue. To set off the mild but rich taste of Dijon mustard, it is added grape vinegar, spices and herbs.
It is erroneously believed that Dijon mustard must contain whole grains. In fact, it comes in two varieties: with whole grains and ground. It’s just that Dijon mustard in grains has become more widespread in our country.
What is the difference between regular mustard and Dijon mustard?
Regular and Dijon mustard are two sauces that are both similar and at the same time completely different. Their main differences are in the following points:
- Taste. Russian mustard is famous for having the sharpest and richest taste. Dijon mustard, on the other hand, is soft and sweet, so even those who do not like spicy food will like it.
- Appearance. Russian mustard is only available in the form homogeneous sauce, and Dijon is most often found in grains.
- Recipe. Dijon mustard provides a large number of cooking methods using various ingredients, while Russian mustard is characterized by the use of one recipe.
- Scope of application. Russian mustard is best suited as a sauce for meat or fish. Very well, it sets off the taste of jelly. Dijon mustard is most often added to salads, marinades, complex sauces used in baking.
How to cook Russian mustard?
Russian mustard can be easily prepared at home. This requires the following components:
- water - 125 ml;
- mustard powder - 100 g;
- vinegar - 125 ml;
- vegetable oil (preferably sunflower) - 2 tbsp. l.;
- sugar and salt - 1 tbsp. l.
Water is poured into a bowl, sugar and salt are added there. The container is put on fire and brought to a boil. Then the powder is poured there, stirring it all the time. The rest of the ingredients are added to this mixture and mixed thoroughly. Ready mustard should be homogeneous. It is best to store it in glass containers on the refrigerator shelf.
Dijon mustard recipe
To prepare this type of mustard, you need to take:
- mustard seeds - 70 g;
- honey - 10 ml;
- white wine (dry) - 200 ml;
- spices to taste: salt, cloves, garlic, allspice, basil, oregano.
Dijon mustard is not easy to make classic recipe, since black mustard seeds are quite difficult to get. However, they can be replaced with more familiar white mustard seeds. To prepare them, they need to be ground into a powder.
Spices are poured into a saucepan, poured with wine, put on fire and boiled for 10 minutes. Then they filter. Mustard powder is gradually poured into the finished marinade. After gently mixing the mixture, add honey and oil there and mix again.
Despite the fact that Dijon mustard is different from ordinary mustard, they are equally beneficial for health: they stimulate digestion and have an antibacterial effect. However, abundance spicy seasoning can harm, so use any kind of mustard should be moderate.
Mustard, like many others useful plants known to people for a long time. In China, its seeds have been used as an important ingredient in cooking for over 3,000 years, and the Romans used the plant as a medicine.
Dijon mustard (aka French mustard) is one of the most famous mustard varieties. In 1634, the recipe for this savory dressing was officially fixed in the city of Dijon. Its preparation is different from the usual recipe today. The purified and crushed powder had to be diluted not with water or vinegar, but with Verjus (verjus - sour juice white grapes) or white wine.
Taste qualities properties that Dijon mustard has, incredibly quickly brought it to the world level. Kings, kings, dukes and other privileged people from all over the world either used it regularly or tried it at least once. Previously, they bought only fresh mustard, and had to do it every day. With the advent of the concepts of “preservatives” and “preservation”, everything was simplified a little, now it was possible to buy more, and the product was stored longer. In the 19th century, Dijon mustard began to be sold in jars.
In search of culinary delights, trying to find all kinds of information about this French product, you will find that there is no list of the original ingredients of this savory pasta in the public domain. Dijon mustard, the recipe of which has been kept secret (by law) for almost 400 years - cooking masterpiece, the taste of which you can only imitate. How to do this, we now see. There are many recipes on the Internet, but only those who have ever eaten French mustard can notice the true similarity. Based on this, you should pay special attention to the following recipe. Despite the simplicity of preparation, such a dressing will amaze real gourmets with its properties. Begin!
In stores, you are unlikely to find the variety that contains French mustard, so we resort to an alternative - we buy ordinary mustard powder. So, for cooking we need:
- Mustard powder - 50 g;
- Wine (dry white) - 180-200 g;
- Honey (natural) - 1 tablespoon;
- Garlic - 1-2 cloves;
- Vegetable oil - ½ tsp;
- Onion (bulb) - 1 pc.;
- Salt - 1 tsp;
- "Tabasco" sauce or regular tomato paste.
Finely chop the onion and place it in a saucepan, add chopped garlic, mix. The container with the ingredients must be put on fire, bring to a boil and cook for 5 minutes over low heat. After that, the contents must be filtered and rid of excess liquid. It is added to the mixture and all this is whipped with a whisk or mixer. A little more and we will have our own Dijon mustard. The recipe involves adding oil and a few drops of Tabasco ( tomato paste), which is what we do. Salt, stir, put on the stove and continue to cook the contents over low heat. Stir and boil the mixture until a thick mass is obtained. Did you wait? Cool and place the contents of the pot in the refrigerator for two days. That's it - French mustard is ready!
The option of eating freshly prepared mustard is not excluded, however, Dijon mustard (more precisely, its analogue) acquires the whole gamut of flavors after two days of aging.
Ready-made mustard is best combined with foods such as meat (in any cooking option), poultry (the perfect tandem with roast goose or duck), lard (our dressing is better than any seasoning), boiled beef tongue(This combination has truly deep historical roots).
Do not be afraid to experiment, cooking loves bold experimenters. Cook with pleasure and never cease to amaze your family and friends original sauces, dressings and condiments. Enjoy your meal!
With French Dijon mustard, prepare a salad or sauce for meat. Chicken or pork acquires an interesting shade of taste! In our selection of Dijon mustard recipes for your dishes!
- Mustard seeds - 100 grams
- Apple cider vinegar - 50 ml
- Fruit juice - 50 milliliters (for example, apple)
- Honey - 3 Art. spoons
- Salt - 1 Pinch
To make French mustard, we need mustard seeds. They can be light or dark. You can use both options, it's even more beautiful. I have light grains. They need to be washed and soaked in vinegar. We leave the seeds in this form in the refrigerator for a couple of days.
After two days, we take the grains out of the refrigerator. We put a pot of water on the stove. We lay the seeds there so that the water covers them completely. You can throw allspice or black peppercorns at will. Bring to a boil and remove from heat after a minute.
We cool the seeds. We take a blender and grind 3 tbsp. tablespoons of boiled seeds along with honey, salt and fruit juice. Add this liquid mixture to the rest of the cooked seeds. We do not drain the decoction of seeds, but leave it like that.
We mix everything and put it in the refrigerator for a day to brew. Now this dressing can be used for any salty dishes. French mustard is very refined in taste. I advise you to try!
Recipe 2: French Onion Mustard (Step by Step)
- grains of light mustard (or a mixture of light and dark) - 1 cup;
- white grape or apple vinegar - 1 cup;
- shallot or onion - 250 g;
- olive or sunflower oil - 70-100 ml;
- ground cinnamon - ½ tsp;
- ground black pepper - ½ tsp;
- sugar - 120 g;
- salt - 1 tsp or to taste;
- soda - 1/3 tsp
Recipe 3: Mustard Powder Dijon Mustard
- Dry wine - 1 glass;
- Mustard powder - 50 grams;
- Onion - 1 large head;
- Garlic - 1-2 cloves;
- Honey - 1 tbsp. the spoon;
- Salt - 0.5 tsp;
- Vegetable oil - 1-2 teaspoons;
- Tabasco - 1 teaspoon
- Tomato sauce - 1 teaspoon (optional).
Boil onion and garlic pieces in wine for five minutes over medium heat.
Then strain.
Add salt and mustard powder to the hot broth, mix.
Then you need to drip vegetable oil, tabasco and honey and mix again.
Recipe 4: Homemade Dijon Mustard with Basil
How is Dijon mustard different from regular mustard? The fact that instead of vinegar, dry white wine is used in its preparation, which is why the taste of mustard is more refined and tender than that of ordinary mustard.
Mustard will turn out even tastier and more interesting if you add to it during cooking. a small amount of mustard seeds.
- White wine (dry) 500 ml
- Mustard 100 g
- Garlic 2 cloves
- Sugar 2 tbsp
- Salt to taste
- Dried basil 1 tsp
- Onion 1 pc.
- Vegetable oil 1 tbsp.
Chop an optionally large onion and two cloves of garlic. Pour wine over vegetables, bring to a boil and simmer for 5 minutes.
Strain the mixture through a sieve.
Add mustard powder to the liquid, mix. Bring the mixture to a boil again.
Season mustard with sugar, salt, dried basil. Add vegetable oil, mix thoroughly. Transfer the mustard to a jar, after cooling, put it in the refrigerator. Store mustard in the refrigerator. Bon appetit!
Recipe 5: Chili Dijon Mustard
- mustard powder - 50 g;
- dry white wine - 200 ml;
- garlic - 2-3 cloves;
- onion (medium) - 1 pc.;
- tomato paste - 1 tsp;
- salt - 0.5 tsp or to taste;
- olive oil (or other vegetable oil) - 1 tbsp. l.;
- liquid honey - 1 tbsp. l.;
- ground chili pepper (or Tabasco sauce) - 0.5 tsp.
Recipe 6, Step by Step: French Mustard Beans
- Dry white wine - 400 ml
- Onion - 180 g
- Garlic - 2 cloves
- Salt - 2 tsp
- Honey - 2 tbsp.
- Olive oil - 1 tbsp.
- Mustard powder - 60 g
- White mustard seeds - 40 g
- Black mustard seeds - 40 g
Chop the onion and garlic small pieces. Place in saucepan. Pour the wine. Send to fire. Bring to a boil. Boil for about five minutes.
Strain the resulting broth and cool to room temperature. Dissolve salt and honey in it.
Add olive oil and mustard powder. Stir until smooth.
Pour into saucepan. Sprinkle mustard seeds. Stir and send to a small fire. Simmer for 7-10 minutes until thickened.
Pour into clean dry jars. Cool down. Leave in the refrigerator for 2 days.
Bon appetit!
Recipe 7: Spicy Mustard at Home
- mustard powder - 150 gr;
- water - 1.5 cups;
- olive oil - 1 tbsp. the spoon;
- honey - 1 tbsp. the spoon;
- ground cinnamon - 0.5 tsp;
- ground cloves - a third of a teaspoon;
- ground black pepper - a third of a teaspoon;
- salt - to taste
All spices are taken at will and in the desired quantities, we take something like this. If you need less mustard, then take it accordingly less water and less spices.
We boil water. In a container with a lid, it is desirable (we take a metal vessel) pour a glass of boiling water. Then, constantly stirring the water, add the mustard powder. You need to pour it until it thickens. That is, grooves should remain on the surface and not be leveled (that is, as custard when they do).
Then we level the surface in the middle, bring a spoon and pour boiling water on it. Water should lie over the mustard in a layer of about 5-7 mm, without violating the total mass.
Carefully close the container and wrap for a day or more, but no less.
A day later, add oil to the mustard (we have olive oil), honey or cane sugar. Sprinkle salt and pepper evenly over the entire surface, but not in a continuous layer. We take finely ground salt from the mill, pepper from the mill as well.
Scatter the cloves evenly over the surface. It's better not to overdo it with her.
Sprinkle cinnamon over the surface. It smooths out the pungent smell of mustard, does not particularly affect the taste, but you also need to be careful with it. In general, mustard without spices is better not to smell)))
We mix everything thoroughly. Ready. We taste it, if something is missing, then add more.
