How is Dijon mustard different from regular mustard? Unusual taste of Dijon mustard.

Mustard is a spice, the most popular seasoning used in the preparation of various dishes, as well as for the treatment of the body from a variety of diseases.

Burning or tender, sweet or bitter - in the culinary world there are different versions of the recipes for this seasoning. Each country has its own "own" mustard, which is traditional there. In Russia - the usual spicy Russian mustard, in France - Dijon, in Munich - sweet Bavarian, Americans also prefer hot mustard.


Mustard has various color shades - from light yellow to deep brown. Such a color effect depends on the method and duration of processing of mustard seeds, as well as depending on the various additives that make up its composition. Mustard resembles a sauce in consistency, which can be spread on a sandwich, pour over meat, or simply dip an appetizer into it. Whole grains of mustard are used as a seasoning for cooking meat in the oven, because they have a more delicate aroma and taste than ready-made mustard. It also gives the meat softness and tenderness. Mustard is prepared from both ground and whole grains. Cooked mustard from mustard powder is used more often as a sauce.

The birthplace of mustard is considered Asia. There are even references to this spice in Sanskrit, they knew about it even in the ancient world. In ancient Greece, mustard seeds were added to food, the Romans made a paste out of them, which is very similar to modern mustard. In Russia, mustard has been grown since the 18th century, mainly Sarepta mustard, it got its name thanks to the city of Sarepta. Also in Russia, mustard is grown in Siberia, the Caucasus and the Volga region. In the world, the leaders in the cultivation and processing of this spice are Asia, India, China, Pakistan, as well as France and Holland.

Dijon mustard, its features

The most famous mustard is Dijon. It is called so because it was first prepared in the city of Dijon back in 1947. The very first recipe for Dijon mustard used black mustard seeds, and now it is made from white mustard. To follow the correct recipe for the preparation of Dijon mustard, the seeds are first removed from the husk, so the color of the mustard turns yellow. Also, grape juice is added to it, moreover, unripe, herbs, salt. From herbs, it is preferable to use tarragon, savory, lavender. If you use other herbs, then it will no longer be Dijon mustard.

Today, about 20 original recipes for the manufacture of Dijon mustard with various additives are known. It does not take much effort to cook this type of mustard on your own, and any housewife can do it.
The ingredients you will need are the following:

• Ground mustard - 70 gr.
• Olive oil - 1 tbsp. spoons.
• White wine - 100 grams.
• Garlic - 1 prong.
• Bulb - 1 pc.
• Salt - to taste.
• Tabasco sauce - to taste.

First you need to cut the vegetables and put them in a container, then pour the wine there. Cook the vegetables over low heat until it boils. As soon as the wine boils, the fire must be reduced to a minimum and continue to cook for another 7 minutes, then turn off the stove and let the mixture cool. Mustard powder should be poured into a bowl and poured with cooled wine (do not put garlic and onions). The resulting mixture should be well beaten with a blender until a homogeneous consistency.

Whipped mustard is added with olive oil, salt and Tabasco" taste. Next, the resulting mass is boiled over low heat until the density of sour cream, after which it is cooled, transferred to a container in which it will be stored, and put in a cold place (refrigerator) for 2 days. After this time, Dijon mustard can be considered ready and enjoy its piquant mild taste.

In supermarkets, you can buy ready-made Dijon mustard. Its largest producers are in France. Dijon mustard can be both spicy and tender, it is also used to prepare a variety of sauces and dishes, and it should be stored in clay containers.

Plain Russian mustard is a favorite sauce for meat, fish and other dishes. Traditionally it is used with aspic. But it is not only eaten, but also treated, for example, they make mustard plasters from it.
It is easy to prepare a simple regular mustard. Here are its simple ingredients:

• Mustard powder - 100 grams.
• Water - 0.5 cups.
• Vinegar - 0.5 cups.
• Sugar - 1 tbsp. spoon.
• Sunflower oil - 2 tbsp. spoons.
• Salt - 1 tbsp. spoon.
• Spices - to taste.

You should take a small container and pour water into it, then you need to put sugar, salt and spices there, and leave it to boil. Pour the strained brine into the mustard powder, constantly stirring the mixture. Next, add sunflower oil and vinegar to the mixture and mix until smooth. The resulting mustard should be put in the refrigerator for a day. After that, the sauce can be eaten, and it should be stored in a glass jar.

The main differences between Dijon mustard and ordinary mustard

Dijon French mustard differs from ordinary Russian mustard in a richer taste and aroma. Ordinary mustard has a strongly pronounced sharp and burning taste. Dijon is softer and more delicate, with a delicate taste and aroma, thanks to the spices and herbs that are added to it (thyme, tarragon, lavender). Table Russian mustard is loved in Russia, Dijon is preferred in Europe.

Naturally, the main difference between these two types of mustard is different cooking recipe and some of the components included in their composition. In Dijon mustard, unlike ordinary mustard, in addition to herbs, add juice squeezed from unripe grape berries, or replace it with white wine or wine vinegar.

It is difficult to imagine jelly without a spoonful of spicy mustard. Mustard is used in almost any cuisine - Russian, French, Caucasian, and so on. However, in Russia they love spicy mustard, and in Europe they prefer its milder taste, even sweet. When preparing mustard and adding various ingredients to it, its taste changes. Food additives used to prepare mustard depend on the taste preferences of the country in which it is prepared, as well as on its variety. Therefore, in stores you can find a rich assortment of this spicy and healthy product.

Making Dijon mustard

Making Dijon mustard

In the last post http://galkolas.ru/post353668495/ 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, the various options that 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 of 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.

Ingredients: onion (chopped) - 85 g (1 stack), garlic (chopped) - 2 cloves. honey - 30 g (2 tbsp), mustard (dry) - 120 g, vegetable oil - 15 g (1 tbsp), salt - 10 g (2 tsp), Tabasco sauce - 4 drops, dry white wine - 400 g (2 cups)

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 until a homogeneous mass is formed. 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.

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 mandatory step before you can mix and serve the mustard. The ingredients must interact to draw out all the flavors of Dijon.

Remove plastic film. Transfer the mustard mixture from the bowl to a blender. It takes only 30 seconds to achieve a coarse texture of the mixture.

- Keep in mind that it is impossible to achieve a uniform consistency in this recipe, 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 (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 stack. 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

Peel the onion and cut into 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. Put the pot with the mustard mass on a 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 is after two days that the real taste of Dijon mustard is revealed.

Dijon mustard (fr. Moutarde de Dijon) is a traditional French mustard made from seeds of different shades with the addition of all kinds of spices and white wine. Instead of wine, a mixture of water, wine vinegar and salt can also be used.

The color of the seasoning is pale yellow, and its rich taste is sweet and spicy, tender and burning. This original dressing serves as a great addition to fish, meat, vegetables, various salads.

The calorie content of the product is 143 kcal per 100 g. In this article, we will look at how to cook Dijon mustard step by step. We offer you detailed cooking recipes with photos.

What is the difference between Dijon mustard and regular mustard?

• The taste of such a dressing is softer and sweeter than usual, so it is a ready-made sauce for salads, second courses, snacks;
• The French version differs from the usual one in color, which depends on the type of seed;
• Russian and English seasonings are made from yellow and white grains, while Dijon seasoning is made from brown seeds (almost black);
• The preparation of Dijon mustard includes various spices - allspice, cardamom, cloves, cinnamon.

Whole grain version of Dijon mustard

This fragrant, almost creamy dish with a touch of aristocracy is a favorite addition to a variety of sandwiches and snacks. Dijon mustard is quick and easy to make at home. It will delight even the most true connoisseurs of this culinary delight.

Components:

• 0.5 cups of white wine vinegar and dry white wine;
• 4 large spoons of brown and yellow mustard seeds;
• A pinch of fine salt;
• 5 g light brown sugar (optional)

Cooking scheme:

1. Pour mustard seeds into glassware, pour vinegar and wine. Cover with a thick cling film and leave to stand for a day at room temperature. All components must be "saturated" with each other's aromas;
2. Next, transfer the contents of the container to a mixer, add salt, add sugar if desired, beat until a pasty substance;
3. We put the mass in a clean glass container, tighten the lid and put it in the refrigerator.

Ready seasoning can be tasted after 12 hours. The longer it is stored, the more tender it will be. But it is advisable to store such a product in a refrigerator for no more than three months.

Classic view of Moutarde de Dijon

This recipe calls for chestnut (almost black) mustard seeds, but dry mustard is sometimes used. Creamy pasta may contain small dark brown whole grains when cooked.

French Dijon mustard must be kept in the refrigerator for at least 2 days before the appearance of an excellent range of flavors, but it is not forbidden to taste it right away.

Ingredients:

• 4 large spoons of mustard seeds (brown);
• 10 g of olive oil;
• 100 g of onions;
• 200 ml of table white wine;
• garlic clove;
• a tablespoon of honey;
• 5 drops of Tabasco sauce;
• 4 g salt.

Dijon mustard recipe:

1. Pass the peeled garlic through a press, rub the onion on a fine grater, pour wine;
2. Place in a saucepan and put on fire. After boiling, cook on low heat for 8 minutes;
3. Let the mixture cool, then strain it to get rid of the pieces of garlic and onion. Mix with mustard seeds, crushed with a coffee grinder or mortar. Beat everything with a blender;
4. Pour in the oil, add salt. Bring to a boil again and simmer until the mass thickens;
5. Add Tobasco sauce and honey, stir, cook for another four minutes on a small flame until thickened, stir constantly (this is important for the desired consistency);
6. Ready mustard should have a creamy thick consistency. You can keep it for 2 months in a refrigerator in a non-metallic container.

Another interesting condiment

The darker the mustard seeds, the sharper they are. For a more delicate culinary delight, take light grains. For aroma, the dressing must be infused. If it stands for at least a day, you will get a wonderful addition to your favorite dishes.

Description of the components:

• 1/2 small spoons of turmeric, brown sugar, honey, vinegar;
• 0.5 cups of pure water;
• 20 g mustard seeds;
• star anise;
• A pinch of cinnamon.

Cooking:

1. Soak mustard seeds in water for 2 hours, remembering to stir constantly. They should swell, become soft;
2. At this time, we are preparing the fragrant base on our own. Mix turmeric, sugar, vinegar, preferably liquid honey and a large spoonful of water. Carefully grind everything and wait until the honey and sugar dissolve (about an hour);
3. Anise grind to powder in a mortar. Together with cinnamon, it will give the culinary masterpiece a spicy aroma;
4. We mix all the ingredients. If there is excess water left in the mustard seed bowl, pour it out. Let's add the finished base and delicious spices there;
5. Mix, let the product brew for at least two hours to reveal all its amazing aroma.

Dijon Mustard Vitamin Salad

There are many recipes for delicious and unusual salads with French dressing. This is just one of them.

Required components:

• A handful of fresh cranberries, fresh spinach and almonds;
• 100 g goat cheese (can be replaced with hard cheese).

• A small spoonful of brown sugar;
• A large spoonful of Dijon mustard, olive oil and lemon juice.

Manufacturing process:

1. Wash and dry the spinach, arrange randomly on a plate;
2. Sprinkle cranberries on top (if it is in a frozen state, then it must be thawed);
3. Crumble the cheese (if hard, then cut into cubes), decorate with chopped nuts.

To make the sauce, mix all the ingredients together and pour our "beauty". This dish is very healthy and perfect for a light dinner.

Salad with cheese and lentils

List of ingredients:

• 3 tomatoes;
• A clove of garlic;
• 200 g of cheese;
• onion head;
• 200 g lentils "Mistral";
• Greenery;
• Dijon mustard, salt to taste.

Cooking instruction:

1. Cook the lentils for 20 minutes in boiling, slightly salted water until tender. Salt the liquid, put the beans in a salad bowl and set aside for 8-10 minutes;
2. In the process of cooking lentils, crumble the cheese, cut the tomatoes into slices, onion into thin slices;
3. Rub the garlic on a fine grater;
4. Add onions, tomatoes, cheese to the cooled beans. Season with French seasoning, garlic, salt, stir everything;
5. Sprinkle with herbs before serving.

Salad "Nostalgic"

A nostalgic dish from the Soviet Union in the late 70s, dressed with mayonnaise and prepared for the holidays. We will bring our own changes to the dressing and make it creamy mustard.

Products:

• 3 eggs;
• Dill;
• Bank (200 g) canned squid;
• A bag of rice for quick cooking (preferably TM "Mistral");
• a tablespoon of sour cream;
• Salt - to taste;
• A teaspoon of Dijon mustard.

Prepare the Dijon Mustard Salad:

1. Boil the rice according to the instructions in salted water, cool;
2. Pre-boiled hard-boiled eggs cut into small cubes;
3. Finely chop the squid;
4. Grind the washed dill;
5. Mix all the ingredients, season with mustard and sour cream.

Video: Dijon Mustard Recipe

Mustard is a seasoning made from ground and whole seeds. It is often used in cooking in various European countries, Russia also has not lagged behind the tradition of using mustard. True, there is one difference - spicy mustard is used in Russia, and sweeter mustard is used in Europe.

What is Dijon mustard?

The most famous mustard is Dijon. Its history dates back to the distant 1747 to the city of Dijon. differs from the usual exquisite taste and pleasant aroma. At first, Dijon mustard was made from black seeds. Currently, when preparing it, white seeds are also added.

In order for Dijon mustard to turn out like in the best restaurants of Dijon, the husks must be removed from the seeds. This will give the mustard a nice yellow color. After that, the juice of unripe grapes, various spices and herbs, as well as salt are added. From herbs, thyme, tarragon and lavender are used. Thanks to them, Dijon mustard acquires a unique taste. If other herbal supplements are added to the mustard, it can no longer be attributed to Dijon.

In world trade, more than half of the annual turnover of Dijon mustard is in France. Some of the largest manufacturers are Amora and Maille. Dijon mustard is used to make various sauces and condiments. Also, this mustard is seasoned with fried meat or fish. Exists two types of Dijon mustard- gentle and strong.

As a rule, Dijon mustard is sold in earthenware jars, which are thoroughly washed and dried. In our country, it can not be found as often as in France. But if you suddenly found a supermarket where Dijon mustard is sold, remember that its price for a 205 g jar with basil costs about 230 rubles, and the usual spicy Dijon mustard, weighing 250 g, will cost you about 150 rubles.

In fact, Dijon mustard recipe is not that complicated, and any hostess can cook it.

How to make Dijon mustard?

Compound:

1. Dry white wine - 1 tbsp.
2. Mustard powder - 60 g
3. Garlic - 1 clove
4. Salt - 1 tsp
5. Vegetable oil - 1 tsp
6. Natural honey - 1 tbsp.
7. Onion - 1 pc.
8. Tabasco sauce - to taste

Cooking:

• Chop the onion and garlic into small pieces.
• Add wine, honey, chopped onion and garlic to the pot. Stir.
• Put the pot on the fire, bring to a boil and cook for 7 minutes over low heat.
• Remove the mixture from the stove and strain.
• Add mustard powder to the mixture and beat everything with a whisk or mixer.
• Pour vegetable oil into the mixture, add Tabasco sauce (a few drops), salt and mix everything.
• Put the mixture on a slow fire and cook the mustard until it thickens. The mustard should have a consistency similar to sour cream.
• Cool and pour the mustard into a glass jar, close the lid and refrigerate for 2 days.
• After 2 days, Dijon mustard can be eaten, seasoning meat dishes, boiled tongue, lard or poultry.

Compound:

1. White dry wine - 400 ml
2. Onion - 1 pc.
3. Garlic - 3 cloves
4. Honey - 3 tablespoons
5. Mustard powder - 130 g
6. Rapeseed oil - 1 tbsp.
7. Salt - 2 tsp
8. Basil - 1 tbsp

Cooking:

• Chop onion, basil and garlic.
• Pour the wine into a non-stick pan and add the chopped ingredients. Bring to a boil and simmer for 5 minutes over low heat.
• Cool the prepared mixture, strain through a strainer, and discard everything that remains.
• While stirring constantly, carefully add the mustard powder to the prepared mixture. Stir until the mass becomes homogeneous.
• Add rapeseed oil, honey and salt to the mustard mixture. Put on a slow fire and cook until the mustard thickens and becomes homogeneous. In this case, the mixture must be constantly stirred.
• Transfer the resulting Dijon mustard to a clean glass jar, wait until it cools, and put it in the refrigerator.
• The mustard is ready to use.

Compound:

1. White and black mustard seeds - 150 g
2. A mixture of spices "herbs of Provence" - 1 tsp
3. Liquid honey - 1 tsp
4. Cinnamon - 1 pinch
5. Carnation - 2 pcs.
6. Salt - 1 tsp
7. Allspice - to taste
8. Wine vinegar - 1 tsp
9. Olive oil - 1 tsp

Cooking:

• Place the herbes de Provence mixture, cloves, a few allspice and a little water in a saucepan. When the mixture boils, add salt and boil for 2 minutes.
• In a bowl, use a mortar and mortar to crush the white and black mustard seeds.
• Pour the crushed mustard seeds into a separate jar and pour the water mixture of seasonings through a sieve. Add honey and a pinch of cinnamon to the mixture. Remember, the liquid should slightly cover the mustard seeds, but it should not be too much.
• Pour the vinegar and olive oil into the mixture. Stir.
• Mustard must be cooled at room temperature and put in the refrigerator.

Dijon mustard is a great addition to meat, fish, and a variety of salads. It is traditionally prepared from brown or black mustard seeds with the addition of white wine and other spices. Let's take a look at how to make it right at home.

Dijon mustard recipe

Ingredients:

• brown mustard seeds - 4 tbsp. spoons;
• yellow mustard seeds - 4 tbsp. spoons;
• dry white wine - 0.5 tbsp.;
• white wine vinegar - 0.5 tbsp.;
• fine salt - 0.5 tsp.

Cooking

Pour the mustard seeds into a glass bowl, pour in the wine and vinegar. Then cover the mixture with cling film and leave to stand for about a day at room temperature. After that, we shift the contents of the dishes into the blender bowl, add some salt to taste and beat until a homogeneous creamy consistency is obtained. Next, we shift the mass into a clean glass jar, twist the lid and put it in the refrigerator. Ready mustard can be served on the table after 12 hours.

Dijon mustard with honey at home

Ingredients:

• rapeseed oil - 1 tbsp. spoon;
• basil - 1 tbsp. spoon;
• dry white wine - 1.5 tbsp.;
• onion - 1 pc.;
• garlic - 3 cloves;
• dry mustard - 130 g;
• salt - 2 teaspoons;
• honey - 3 tbsp. spoons.

Cooking

We clean the onion and garlic and chop with a knife together with the basil. Pour the white wine into a non-stick saucepan and add the prepared ingredients. Then we boil everything and cook over low heat for about 5 minutes. Cool the prepared mixture, filter through a strainer, and discard everything else. Next, stirring constantly, pour in the mustard powder and mix until the mass becomes homogeneous. Now we carefully introduce rapeseed oil, put honey and salt to taste. After that, put the mixture on a slow fire and boil until thickened. We shift the mustard into a clean jar, cool completely and put it in the refrigerator for 24 hours.

How to make Dijon mustard with cinnamon?

Ingredients:

Cooking

We put the Provence herbs, cloves in a saucepan, pour in a little water and put it on the fire to boil. Next, add salt to taste and cook for 2 minutes. In a bowl, crush the white mustard seeds with a mortar, pour them into a jar and pour the strained aromatic mixture of water.

Dijon mustard. Recipe for French Dijon mustard at home from mustard powder

Then add honey, throw a pinch of cinnamon, pour in vinegar and olive oil. Mix everything thoroughly, cool the mustard and put it in the refrigerator.

Russian mustard and French mustard: what's the difference?

Even the most everyday dinner, not to mention the festive feast, will never do without mustard, which can have a wide variety of varieties. Today, Russian mustard is “in vogue” among culinary specialists, which has a recognizable “super-sharp” taste, but many also like French mustard, which has a truly European softness.

What type of seasoning to choose to give the dish a special taste? To answer this question, it is worth learning more about each type of mustard.

Russian mustard: Egyptian heritage

This type includes, as a rule, white or gray mustard, which is most often used in food production. It is distinguished by a special pungent taste, which is provided by a special substance that emits a pungent odor and can even irritate the mucous membranes.

Dijon mustard - recipe

The recipe for cooking mustard "in Russian" was known in ancient Egypt, and until now the technology for harvesting this seasoning in Russia is largely focused on it.

However, to experience what real Russian mustard is, you need to try only a natural product that does not contain the preservative toluene. Finding out the "original" is very simple:

• it has a sharp, but not at all sour taste (toluene gives the acid),
• its causticity is rather invigorating rather than annoying (preservatives can make this causticity unpleasant),
• even after very active eating, Russian mustard does not leave a dry taste in the mouth.

And, of course, properly prepared Russian mustard is an excellent "antibiotic" - its ability to disinfect the body and kill harmful microbes is simply undeniable!

French mustard: a gift for gourmets

For those who find Russian mustard too spicy, softer French mustard is more suitable. This seasoning is made from black seeds, which in Russia are most often used for the production of mustard plasters, and not food. However, when processed properly in France, black mustard acquires a distinct flavor that is also very easy to recognize:

• French mustard has a noticeable pungency, but it does not irritate the mucous membranes: this is possible due to a special production technology in which the seeds are subjected to a long heat treatment and acquire a tart rather than a bitter taste,
• French mustard does not have a too spicy aroma - it feels rather soft and subtle,
• in certain situations, French mustard may even have a nutty flavor and aroma - this is achieved due to the fact that the seeds are fried in vegetable oil before cooking.

One of the most popular varieties of French mustard is Dijon seasoning. To prepare it, the seed powder is diluted not with vinegar and water, as is the case when using the usual recipe, but with white wine or sour grape juice, and this gives the seasoning a special taste that can even be called delicate. To feel it, you should try the seasoning with any dish, and even if you have never liked mustard, after such a meal, French mustard will definitely become one of your favorite spices!

French and Dijon mustard: 8 recipes + bonus

In France, there is a wonderful city of Dijon, and mustard, popular all over the world, comes from there. First of all, Dijon mustard differs from Russian mustard in its recipe.

How to make Dijon mustard at home

Our sauce has its own special style, it is spicy, very hot. With a cold, it will instantly clear your nose, this is not a sweetish French seasoning for you - ours warms even in cold winters.

History of appearance

In France, mustard has been used since 1292, during this period it is mentioned in the royal registers. Under the name "Dijon" mustard has become known since the 13th century. Simply put, the word "Dijon" comes from the name of the city of Dijon, where it began to be produced.

Gradually, partner societies for the production of this seasoning were created, machines for its production and original recipes appeared that used white wine. This production marked the beginning of an active invasion of Dijon mustard into the lives of people from different countries. And in 1937, the Dijon mustard brand was officially approved.

What is the difference between Dijon mustard and ordinary Russian mustard?

Let's take a closer look at the differences:

1. The French product is made from peeled black and sarepta mustard seeds. The seeds can be whole or crushed and are grown near Dijon in Burgundy. The juice of unripe grapes or young white wine is added to it. Some recipes use wine vinegar. The taste of the French product is delicate, with a sweet and sour taste. The composition may contain spices, such as tarragon, lavender or thyme;
2. Our mustard is most often made from powder, although at present you can buy a product from the grains of Sarepta mustard, which is grown near Volgograd. Seasoning powder is not obtained by grinding the grains, but is made from the pomace that remains after the oil is squeezed out of the grains. Do you feel the difference? Grain French Sauce has native mustard oil, and vegetable oils are added to our Powdered Seasoning. But only mustard oil can soften the sharpness and sharpness, and ordinary sunflower oil cannot, so we cry from our sauce;
3. So, the taste of the French product is more gentle, it is moderately spicy, not sharp at all, a little sweet. Our product is hotter, much "meaner";
4. French sauce has a wonderful soft texture with a viscous texture, most often found in grains, while ours is usually prepared as a smooth sauce. The shade of the Dijon can be from pale yellow to bright yellow;
5. The French have no single way of cooking. Natural wine vinegar, white or red Burgundy wine, as well as herbs and spices can be added to the sauce. There was a time when sour grape juice verjuice (verjuice) was added instead of wine vinegar, which was also quite suitable. Our recipe is much simpler, in addition to the mustard itself, you will need water, salt, some spices and vinegar.

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Application in cooking

Dijon mustard is delicious and healthy. It promotes good digestion and has an antioxidant effect. Therefore, it goes well with any meat, and especially with kebabs or barbecue cooked on the grill. It will perfectly complement boiled pork, pork chop, if, before putting a piece in a pan, grease it on all sides with this seasoning. The meat will be juicier and softer.

You can do it differently: cut the meat into slices (4 cm thick), make cuts in each. Grate the pieces with spices and Dijon mustard. Thanks to the transverse cuts, the meat is well soaked. Then fry it in a hot oil pan.

The B vitamins contained in grains are important for proper carbohydrate metabolism, so the French product with grains also has very beneficial properties. Even grain mustard shows itself perfectly in fatty meat dishes. Burning grains will help you better digest fatty foods, because it is not recommended to refuse meat products and rich cabbage soup, especially in winter.

It is absolutely indispensable in many sauces and salad dressings. After all, someone loves sweetness, and someone - bitterness. This sauce will bring everyone together. As for homemade mayonnaise, it is better to add non-grained French mustard to it, then it will suit literally everything from fish to salads.

You can dream up with additives: make mayonnaise with tarragon and grained mustard for fish, add garlic and thyme to meat. The sauce enhances the taste of bitter and harsh vegetables such as daikon radish or celery.

It will add a piquant flavor to fish and seafood cooked with French sauce. For example, a popular Belgian dish is mussels in mustard sauce, in which, in addition to the main ingredients, a product from Dijon is added.

Recipe for cooking at home

The recipe for making French sauce only seems complicated, but in fact it is based on mustard seeds, which today can be bought without any problems.

• dark and light mustard seeds - a mixture of 100 g;
• warm water - 2 tbsp. spoons;
• white wine - 50 ml;
• balsamic - 50 ml;
• olive oil - 60 g;
• natural honey - 40 g;
• sea ​​salt - 8 g;
• pepper mixture - 2 pinches.

Total cooking time: 2 hours 15 minutes

Substitute for french sauce

However, finding a replacement for a French product is not at all difficult. In salads, sour cream dressing with ordinary mustard “works” perfectly with all components. True, the taste turns out to be unusual, with a slight spiciness, but if you season a fresh cabbage salad with such a dressing, the vegetable will become much more tender.

If you really want something, you should definitely cook it. Therefore, do not be afraid to experiment, there is no Dijon mustard - add the usual dining room to the dish, but with the taste of horseradish.

The second number is the Cossack version of mustard, cucumber pickle was added to this sauce instead of traditional vinegar. Spicy, sour, sweet notes - it has everything to give the dish a special taste.

And finally, our brown Sarepta mustard, which is grown near Volgograd. It tastes a little different from Dijon. It can be used as a seasoning for any products, especially meats, in pickles and sauces, added to salad dressings.

Homemade Dijon mustard

General description of mustard

Russian mustard differs from European mustard in its special sharpness. In European countries, almost sweet mustard with various additives is preferred.

The raw materials for the manufacture of this seasoning are the following three types of mustard:

• white mustard, also called "English mustard";
• black mustard, the well-known Dijon mustard is prepared from its seeds;
• sareptskaya (by the name of the area where it is grown) or Russian mustard.

The most famous in Europe is Dijon mustard. In France, there are about 20 varieties of Dijon mustard, especially mustard with white wine.

Among other varieties of mustard less known in our country, one can name Bavarian mustard from coarse mustard seeds with a caramel flavor, American mustard from white mustard seeds and rather sweet, English, from slightly crushed mustard seeds with the addition of apple juice or cider. In Italy, fruit mustard with pieces of fruit (lemons, apples, pears) with the addition of white wine, honey and spices is very popular.

mustard flavor

Mustard has a sharp specific taste. The taste of this seasoning largely depends on the type of mustard and additives.

The combination of mustard with other products

Mustard goes well with meat, poultry, sausages, sausage. English mustard is good with steaks and roast beef.

The use of mustard in cooking

Mustard is primarily used as a seasoning for meat dishes, poultry dishes, and also as an ingredient in marinades.

Mustard is often used when roasting meat, poultry, as it prevents meat juice from flowing out and flavors the dish.

Mustard is also an ingredient for the production of Provence mayonnaise.

In addition to cooking, we note that the well-known mustard plasters are made on the basis of mustard powder.

Convenient accessories:

• Mustard spatula
• Mustard container with spoon

Mustard storage

Mustard is stored in glass jars in a dark place so that it does not lose its taste and aroma.

Traditional role in dishes

Mustard is used as a seasoning for meat and poultry dishes.

Permissible Substitutions

Wasabi sauce, for example.

History of the origin of mustard

Seasoning based on mustard seeds has been known for a long time. There is evidence that mustard seeds were used in Indian cuisine as early as 3000 BC, and the first known recipe for mustard dates back to 42 AD.

Mustard has always been very popular in France. Since the 9th century, the production of mustard has been one of the important sources of income for the French monasteries. And the French city of Dijon became the birthplace of the popular Dijon mustard, which even the kings of France demanded at the table.

With the advent of various seasonings and spices from the West Indies, the popularity of mustard faded somewhat, but the Dijon people did not give up and in 1634, according to the royal verdict, the city of Dijon was given the exclusive right to produce mustard. This did not help much to revive the favorite seasoning, but after a hundred years, Dijon mustard was revived again - now with additives (capers, anchovies).

In England, by the 17th century, the city of Tewkesbury had become a recognized center for the production of English mustard. Here they produced the so-called "mustard" balls, which were mixed with apple juice, cider or vinegar before use.

This seasoning came to Russia rather late: the first mention of mustard appeared in 1781 in the work of the agronomist A.T. Bolotov “On the beating of mustard oil and its usefulness”.

At present, the center of mustard production in Russia is the village of Sarepta in the Volgograd region, where mustard has been grown since the end of the 18th century.

Influence on the human body, beneficial substances

Mustard seeds contain quite a lot of proteins - more than 25%, fats - up to 35%. Of the micro and macro elements, mustard contains: potassium, magnesium, zinc, calcium, iron, sodium. In addition, it also contains many vitamins: B, E, D, A.

How to Make Dijon Mustard - Classic and Whole Grain Recipe

Note that vitamin A is stored in mustard for more than six months.

Mustard improves appetite and enhances the secretion of gastric juice, which leads to the normalization of digestion. The substances contained in mustard help break down fats, so mustard will benefit those who want to lose weight. Mustard, due to its pungency, is not recommended for people with stomach or duodenal ulcers, kidney disease.

Important properties of mustard are its antimicrobial, antifungal and anti-inflammatory effects. Mustard is also an antioxidant.

When using mustard, especially Russian, one should observe the measure so as not to burn the gastric mucosa and not cause skin irritation.

Mustard is also a commonly recognized medicine. Due to its warming effect, it is useful for colds, coughs and laryngitis. An old way to treat a runny nose is to put mustard powder in your socks at night.

Mustard for the bride

It was customary for the Germans to sew a grain of mustard into the bride's veil, which was a symbol of a lasting marriage and the leading role of a woman in the family.

Mustard fights evil

In Denmark, mustard seeds are scattered around the house for good luck and to resist the forces of evil.

Mustard Festival and Mustard Museum

Mustard fans live in Mount Horeb, Wisconsin. Mustard festivals are held here, and the only Mustard Museum in the world is located here. There is also an American College of Mustard in this city.

Mustard makes dishes cleaner

Mustard powder can be used as a detergent for washing dishes, it was with dry mustard that they washed dishes in public catering in Soviet times.