Dijon mustard - how is it different from the usual. Dijon mustard recipe at home

04.03.2018

Mustard was almost the first seasoning that people supplemented with food, and its beneficial properties have been known for a long time, but modern research has revealed that it can be not only beneficial, but also harmful to the body. Here you will learn interesting facts, including about such a popular option as Dijon mustard - what it is, what it is made of, how to cook it and much more.

What is mustard?

Mustard is a spicy, paste-like condiment that is made from the seeds of a type of plant called mustard: black (Brassica nigra), white or yellow (Sinapis alba) or brown (Brassica juncea) and other ingredients.

The name "mustard" is common in two senses: the plant from which the seeds are obtained and the seasoning from them.

Whole and ground seeds (mustard powder) are used on their own in many culinary recipes, making mustard one of the most commonly used spices around the world.

The seeds are also called dry mustard. Ready mustard is dry mustard combined with a liquid such as vinegar, wine, or even water to form a paste. Its texture and taste depend on the type of seeds used, how finely they are ground, and what other ingredients are added.

This popular seasoning is especially loved in Russia.

What mustard looks like - photo

general description

Mustard is a vegetable that belongs to the same family as broccoli and cabbage - Brassicaceae or Brassicaceae and Cruciferae.

The mustard plant reaches a height of about 1.5 meters, it has an upright stem and taproot. Flowers golden yellow. The fruits are in the form of pods, which contain small, tiny, about 1 mm round, light yellow seeds with a smooth surface.

Mustard is native to Asia Minor but is currently cultivated as one of the main commercial crops in Canada, India, China and temperate Europe.

What mustard is made of: composition

There are about 40 varieties of the mustard plant. Some are grown for their leaves, which are eaten as a vegetable in some parts of the world, others for their tiny seeds. Here are the main three types of plants from which the familiar seasoning is made:

• White or yellow mustard (Sinapis alba or Brassica alba): light straw yellow seeds and slightly larger than the other two varieties. They have a soft edge. Originated in the Mediterranean, it is used to make an American mustard with a bright yellow color. It is the main ingredient in American mustard.

• Black mustard (Brassica nigra): small and very sharp seeds, cost more, so they are not as common. Mustard seeds are very pungent. This species is mainly distributed in South Asia. It is stronger in taste than the other two types.

• Brown mustard (Brassica juncea): originally from North India, its other names are gray-gray or Russian, as well as Chinese, Indian, Sarepta, it is a rather large brown grain. Many European mustards are made from brown seeds. Also used in Indian cooking.

Edible mustard greens are the leaves of the mustard plant and are often used in Indian, Chinese, Japanese and African cuisines. There are many different varieties of these greens, ranging in leaf size, shape, and color from green to red and purple.

How to make seasoning mustard

When thousands of mustard seeds are ground, they form a mustard powder that can be used alone as a spice or added to other ingredients to make mustard.

For example, it is mixed with water, wine or vinegar, and other spices are added to make many varieties of the paste-like seasoning we call mustard. Depending on the liquids and spices used, it can be mild or very spicy.

Mustard, which is sold in stores, is made in one of two ways - from powder or grains. Outwardly, they do not differ, but grain is healthier and tastier than powder.

The reason is that in order to obtain mustard powder, oil is squeezed out of the seeds, and what remains is crushed. Valuable mustard oil is sold separately, and cheaper sunflower or soybean oil is added to the seasoning. Powder mustard is more pungent, it does not have a spicy aroma.

Here's how real mustard is made from whole seeds:

1. Mustard seeds are first cleaned, then crushed and deactivated.
2. The powder is then ground to a fine flour and mixed with the other ingredients.
3. This mixture is then allowed to ferment for several hours.
4. Then the mass is completely crushed, giving the mustard paste a very thin and creamy texture.

During production, it is important that the maximum temperature does not exceed 50 C, otherwise the precious mustard oils are destroyed.

Types of prepared seasoning mustard

Dijon mustard- originally prepared in Dijon (France), made from brown and/or black seeds, seasoned and juice of unripe grapes or white wine, wine vinegar, or a combination of all three. It is beige to yellow in color and is usually uniform in texture.

Creole - brown mustard seeds marinated in vinegar, crushed and mixed with horseradish. She is spicy and spicy.

german mustard– from soft to burning, spicy and slightly sweet. The consistency can vary from smooth to rough, the color from pale yellow to brown.

English - made from white and brown or black seeds, flour and turmeric. Usually a bright yellow hue and very pungent.

Chinese mustard- usually served in Asian restaurants as a dipping sauce for food.

American mustard- also called yellow because of its bright color. This mild, sweet-tasting condiment is popular as a topping for hot dogs and burgers. It is made from white mustard seeds mixed with salt, spices, and vinegar, usually with the addition of turmeric.

Honey mustard is sweetened with honey, syrup or sugar, its taste can be both hot and soft.

grainy mustard- made from a mixture of whole and crushed seeds, usually brown.

Bordeaux - it is made from a mixture of black and brown seeds, but the husk is not peeled, so it is darker. It is mixed with vinegar, sugar, lots of tarragon and other spices. It has a sour-sweet taste.

Beer mustard is used as a liquid base in place of, or sometimes in addition to, vinegar. With less acidity, beer mustard is usually spicy in taste.

Russian (table) mustard- a spicy seasoning familiar to Russians from brown mustard powder with the addition of vegetable oil, vinegar and salt.

Dijon mustard: what is it, a recipe for cooking at home

The hot, creamy taste of French Dijon mustard is versatile and goes with just about anything, which is why its popularity is high all over the world. What are the features, read on.

What is Dijon mustard?

Dijon mustard is a spready condiment based on white wine and brown mustard seeds, contains other spices, has a pale yellow color and a slightly creamy texture, is used in both hot and cold meats and in salad dressings. Whole seeds can also be included in her recipe.

This name originally referred to a recipe for ready-made mustard, which since 1865 was made in the city of Dijon, the capital of Burgundy (a region of France in the eastern part of the country), which was famous for its special cuisine and its wines. The seasoning created there was considered the best for two and a half centuries.

In modern times, the term "Dijon mustard" has become generic, so any mustard using the basic Dijon recipe can be called Dijon.

One of the most important ingredients in traditional Dijon mustard is juice made from unripe grapes. This tart liquid gives it a characteristic aroma.

However, if you want to make it at home, lemon juice or vinegar are great substitutes. The recipe also includes white wine, and if you want authenticity by all means, use a white wine from Burgundy, such as Chablis or Burgundy Blanc (which are made from Chardonnay grapes).

What Dijon mustard looks like - photo

How to make Dijon mustard

The Dijon mustard recipe includes whole brown and yellow seeds, white wine, and wine vinegar.

Please note that before starting cooking, you need to let the seeds soak for 48 hours, and the finished seasoning must cool for another 24 hours to stabilize. But the actual cooking time is very short.

Classic whole grain recipe

What you will need:

• 4 tablespoons brown mustard seeds;
• 4 tbsp. spoons of yellow seeds;
• ½ cup dry white wine (good quality such as Sauvignon Blanc or Chardonnay)
• ½ cup white wine vinegar.

How to cook:

1. Mix mustard seeds, wine and vinegar in a glass bowl. It is important to use glass because the acid can react with certain metals and change the taste. Cover with plastic wrap and let stand at room temperature for two days.
2. Now transfer the contents to the blender along with the salt and blend until you reach the desired consistency. It usually takes about 30 seconds to get a grainy texture.
3. Then transfer the mixture back to a glass jar with a tight lid and refrigerate for another 24 hours before using.

This is a classic version of Dijon mustard and has a slightly crunchy texture. It will keep in the refrigerator for several months as long as tightly closed.

How is Dijon mustard different from regular mustard?

Dijon mustard, of course, differs from the “ordinary” one both in composition and in quality characteristics, the difference is clearly shown in the table and in the photo:

Smell and taste

Taste and smell vary depending on the type of mustard and ingredients. It acquires a spicy taste only when the seeds are crushed and combined with a liquid. Crushing and moistening mustard seeds or mixing mustard powder with water activates the enzyme myrosinase. It reacts and forms an essential oil, which gives a characteristic taste.

The darker the mustard seed, the sharper and tastier the seasoning from it:

• White mustard seeds are distinguished by a weak, sweetish aftertaste.
• Browns are first bitter from the outer husk, and then a strong burning taste develops.
• Blacks combine these features: they taste spicy, burning, spicy.

Spicy can be adjusted by mixing different types of seeds, for example, if black or brown mustard seeds are used exclusively for the spicy seasoning, then a combination of soft white and strong black mustard seeds may only add a little spiciness.

Also, the taste changes with the addition of other spices, such as tarragon, garlic, paprika, cinnamon, curry or honey, horseradish, etc.

The pungency of mustard seeds is caused by an enzyme called myrosinase. Myrosinase can be neutralized with heat. Although black mustard is considered extremely spicy compared to other varieties of mustard, it sweetens and softens when it is heated or toasted. The heat gives it a nutty flavor.

How to choose and where to buy mustard

When choosing mustard greens, look for clean, green leaves with no brown spots. The smaller, more tender spring leaves will be milder in flavor than the mature ones sold in summer and fall.

Mustard plant seeds are commonly sold in stores in various forms:

• whole dried;
• crushed (mustard powder);
• prepared in the form of a paste;
• in the form of oil.

Mustard powder should be uniform in color, well ground, with no signs of mold or moisture.

When buying ready-made seasoning, always pay attention to the list of ingredients. Some manufacturers add harmful preservatives, such as potassium pyrosulfite (E 224), which can cause nausea, headaches, or even asthma attacks in sensitive people.

Read the label carefully, the composition should indicate what the product is made of - mustard powder or grains. The latter is preferable, since such a seasoning has more nutrients and it tastes better.

Avoid mustard tinted with artificial dyes, it is better if the color is added with natural turmeric.

Look for Dijon mustard with the fewest ingredients. All you need is water, mustard seeds and vinegar (wine is best). Real mustard does not need a lot of preservatives, as it does not contain components that quickly deteriorate.

Mustard is usually readily available in supermarkets in the spice section, so research local grocery stores in your area.

If you find it difficult to choose a good ready-made mustard, pay attention to this online store - the quality is guaranteed and there is a seasoning for every taste.

Many brands include turmeric, paprika, or garlic, so keep these differences in mind when choosing a flavor.

If you buy whole grains, it is wise to choose organically grown grains to avoid the risk of harmful substances entering the body. You can buy excellent mustard seeds from global manufacturers in this section of the IHerb online store:

How and how much to store mustard

Mustard greens are placed in a plastic bag and stored in the refrigerator for 3-4 days.

Mustard powder will keep in a cool, dark place in an airtight container for six months, and whole seeds for one year. The shelf life of oil and paste is up to six months.

A jar of ready-made mustard can stand in the refrigerator for a long time without spoiling, but as soon as it is opened, the aroma and sharpness begin to disappear. Buy this seasoning in a small package and replace every few months.

A little over a year old mustard is still usable but loses its pungency.

The chemical composition of mustard

Mustard seeds are rich in phytonutrients, minerals, vitamins and antioxidants.

Nutritional value per 100 g of mustard seeds (Brassica juncea)

Health Benefits of Mustard

Mustard is very high in calories: there are 508 calories in 100 g of seeds. However, they are made up of quality proteins, essential oils, vitamins, minerals and dietary fiber, which makes them rich in health benefits.

What are the benefits of mustard seeds

Mustard seeds contain essential oils, as well as plant sterols - brassicasterol, campesterol, sitosterol, avenasterol and stigmasterol. Some of the glucosinolates and fatty acids in the seeds are sinigrin, myrosin, erucic, eicosanoic, oleic, and palmitic acids.

• The seeds are an excellent source of vital B vitamins such as folate, niacin, thiamine, riboflavin, pyridoxine (vitamin B-6), pantothenic acid. They help in the synthesis of enzymes, for the functioning of the nervous system and regulate the metabolism of the body.
• In 100 g of mustard, 4.733 mg of niacin (vitamin B3) is part of the nicotinamide coenzymes that help lower blood cholesterol and triglycerides.
• The seeds contain flavonoid and carotenoid antioxidants - carotenes, zeaxanthin and lutein, as well as a small amount of antioxidants - vitamin A, C and vitamin K.
• It is an excellent source of vitamin E - gamma-tocopherol. The content is about 19.82 mg per 100 g (about 132% of the daily requirement). Vitamin E is a powerful lipid-soluble antioxidant necessary to maintain the integrity of the cell membrane of the mucous membrane and skin, protecting it from harmful oxygen radicals.

Mustard is rich in healthy minerals, especially many of these:

• calcium - helps build bones and teeth;
• manganese - used by the body as a cofactor for the antioxidant enzyme superoxide dismutase;
• copper - necessary for the production of red blood cells;
• iron is important for the formation of red blood cells and cellular metabolism.

The well-known mustard seasoning in the form of a paste consists of only 30% of the seeds. Thus, in order to benefit from the above vitals and nutrients, one would either have to eat mustard sprouts from 100 grams of mustard seeds, or at least 300 grams of prepared mustard.

The benefits of mustard for the human body

Valuable nutrients present in different parts of the mustard plant, such as the seeds, leaves, and oil, combine to offer tremendous health benefits along with a unique taste.

• Prevents cancer. As a member of the Brassicaceae family, mustard plant seeds are high in beneficial phytonutrients called glucosinolates, which are valuable in preventing various types of bladder, colon, and cervical cancers. Various studies have shown that the anti-cancer effects of these components inhibit the growth of cancer cells and even protect against their formation.
• Treats psoriasis. Tiny mustard seeds are effective against psoriasis, a chronic inflammatory autoimmune disease. Experiments have confirmed their usefulness in the treatment of lesions associated with psoriasis.
• Have a therapeutic effect in contact dermatitis. Consuming mustard seeds helps in relieving the symptoms associated with contact dermatitis, heals the skin and reduces swelling.
• Improves the cardiovascular system. Mustard oil has shown positive results in reducing the incidence of cardiac arrhythmias. The cardioprotective properties of mustard oil may be due to the presence of omega-3 fatty acids among other beneficial components.
• Controls diabetes. Mustard greens are great for diabetics. It helps neutralize the effects of oxygen-free molecules and protects against damage caused by oxidative stress in diabetics. The introduction of mustard oil into food helps in reducing the level of glycosylated proteins and serum glucose.
• Can lower cholesterol. The leaves of the mustard plant have the amazing ability to bind bile acids in the digestive tract, which makes it easier to remove these acids from the body. Bile acids usually contain cholesterol, so eventually the binding process helps lower cholesterol levels.
• Valuable for the health of women during the menopausal phase. The benefits of mustard for a woman's body are due to the presence of magnesium in the plant along with calcium, which stimulate bone health and prevent bone loss associated with menopause. This helps reduce the risk of osteoporosis.
• Treats cough for colds. It is a wonderful decongestant and expectorant that helps in clearing mucus in the airways. Mustard is also effective in the treatment of chronic bronchitis.

Mustard oil and its beneficial properties

Mustard seeds contain up to 36% vegetable as well as essential oils, both of which are called mustard oil.

There are two ways to prepare mustard oil: by pressing and grinding.

1. The first way is to crush mustard seeds to get vegetable oil.
2. The second way is to grind the seeds, mix them with water and then extract the oil by distillation. This version is low in fat.

Mustard oil, colored red or brown, is widely used in North and East India and has many health benefits.

The essential oil contains the so-called glucosinolate, a valuable phytochemical that is responsible for the aroma of mustard.

According to medical research, they act against fungi, viruses and bacteria and have wound healing, anti-inflammatory, appetite stimulating and digestive properties.

It has been repeatedly noted that mustard glycosides prevent the formation of tumors, for example, in the liver.

Contraindications (harm) mustard

In general, mustard is considered safe, however, eating a large amount can bring not only benefits, but also harm to health. Here are some side effects from abuse:

• irritation of the mucous membranes of the digestive organs;
• heartburn, pain and discomfort in the stomach;
• exacerbation of gastrointestinal diseases.

With individual intolerance, mustard causes an allergic reaction.

The benefits and harms of mustard for the body depend not only on the dosage, but also on contraindications:

• allergy;
• gastritis;
• stomach ulcer;
• duodenal ulcer;
• enterocolitis;
• tuberculosis;
• kidney disease.

The use of different forms of mustard in cooking

Mustard is an indispensable ingredient in many dishes that use different parts of the mustard plant:

• Whole seeds - they are fried in oil until they burst, and then added to various vegetable dishes.
• Ground (mustard powder) - mayonnaise, mustard pastes, salad dressings are prepared from it and used for roasting meat and poultry.
• Ready-made pastas, sauces - they are often put in salad dressings along with egg yolk and butter, or as an addition to the main course.
• Greens - they are pre-cleaned by placing them in cool water for a while to precipitate sand and dirt, and then rinsed again until the water runs clear.

In most recipes, dry and cooked mustard can be substituted at a ratio of 1 teaspoon dry mustard = 1 tablespoon cooked mustard. In some cases, you will need to adjust the amount of liquid used in the dish - add it or use less.

Mustard is usually added towards the end of cooking and heated gently.

When adding mustard to bread dough, it will inhibit the growth of yeast, so it will take longer to rise.

Here are some tips for eating mustard:

• Mustard frosting is great for cooking meat! Pork, baked chicken wings, or thighs are amazingly delicious when baked in the oven and coated with mustard brown sugar icing.
• Very tasty with potatoes, for example, in salads. Try also adding a little mustard to mashed, baked, or fried potatoes right before you bake them in the oven.
• It also goes well with fish. Adding mustard to a marinade, rubbing fish before grilling, or serving sauce with a meal are all delicious options.

The use of French mustard beans (Dijon)

French Dijon mustard (in grains) is one of the most delicious varieties of this spicy seasoning and its use in cooking is very diverse. It can transform almost any dish.

• This is a great addition to sandwiches and a must for sausages. The slightly acidic nature of mustard seeds makes it an ideal combination for fatty foods. That is why it is so often served with homemade sausage.
• Great for meat - steaks, pork chops. Add a scoop of grainy mustard to the sauce for even more mouth-watering flavor.
• Whole grain mustard is very good with lamb. This meat needs strong, rich flavors, so this seasoning complements it perfectly.

What can you substitute for mustard in a recipe?

If you don't have mustard powder, consider alternatives to replace it.

• Horseradish is from the same family as the mustard plant, but is made from the root, not the seeds. The similarity between the two makes it a great replacement. Horseradish is spicier than mustard, but loses its pungency when heated, and therefore only suitable for cold dishes. When using horseradish powder as a substitute, use half of what the recipe calls for mustard powder.
• Turmeric can also work as an alternative to mustard powder, as long as you don't mind the bright yellow it will color your dish. This spice has a mild mustard-like spiciness and similar bitter notes. For replacement, you can take exactly the same amount of turmeric.
• Wasabi powder is another option that will provide the same sharpness you'd expect from mustard. Like horseradish, it's spicier than mustard powder, so use it sparingly. Start by adding about half as much as the mustard recipe calls for, and add little by little to your desired taste.

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.

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 in appearance, but also in taste, as well as in the scope of application.

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. In this case, ground light-colored seeds, the so-called mustard powder, are used.

The traditional recipe calls for a minimum amount of spices. In this case, the leading role is given to mustard. In most cases, it is supplemented with only a small amount 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, is often used by culinary specialists 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, so the finished product has a pleasant golden hue. Grape vinegar, spices and herbs are added to bring out the mild yet intense taste of Dijon mustard.

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 occurs only in the form of a homogeneous sauce, while Dijon mustard 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, and 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 a glass container on the shelf of the refrigerator.

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 prepare according to the classic recipe, as black mustard seeds are quite difficult to obtain. 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, an abundance of spicy seasoning can harm, so you need to use any kind of mustard in moderation.

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. spoons 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. 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 drop 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 a small amount of mustard seeds to it during cooking.

• 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

Cut the onion and garlic into 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. spoon;
• honey - 1 tbsp. 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 less water and less spices accordingly.

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, like custard when they are made).

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.

After a day, add oil (we have olive oil), honey or cane sugar to the mustard. 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.

What is Dijon mustard and how is it different from regular mustard?

1. Dijon is whole mustard seeds, I love her very much, she is so cool!
2. 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 is curious that the burning properties of mustard 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.

3. 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.
4. 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.
5. 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.
6. Spicy French mustard. This brand is in honor of the sellers of edibles for the rich, they love to stock up on this...