Dijon mustard is a combination of light piquancy and exquisite spicy taste. What is the difference between Dijon mustard and ordinary mustard, for which dishes is it used

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.

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.

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...

For several centuries, Dijon mustard has been especially popular among culinary specialists. Do you dream of recreating the original recipes of famous masters of culinary art at home? Then take advantage of our tips and cook delicious French dishes!

Dijon mustard: how is it different from the usual?

Many are interested in why this sauce is so in demand, and how does it differ from ordinary seasoning? Peculiarities:

• Creamy texture.
• Mustard oil is preserved for creation, and sunflower oil is used in the usual one.
• Soft taste.
• Pale yellow hue.
• Various components are used. White wine and herbs are introduced into the dressing, and table vinegar, water and spices are added to the usual dressing.

There are about 20 varieties of French sauces.

How to make Dijon mustard?

Two variations of dressing are most in demand - classic and whole grain. We suggest you familiarize yourself with how to make a breathtaking seasoning for each of the recipes.

To make a traditional sauce, you will need:

• Finely chopped onion - 200 grams.
• Grind 2 garlic cloves.
• Honey - 4 teaspoons.
• Seasoning powder - 120 ml.
• Vegetable oil - 2 dessert spoons.
• Tabasco - 4 drops.
• Dry white wine - 2 cups.

Create a delicious dish with honey:

• You will need a small saucepan into which wine is poured, garlic and onions are added.
• Boil the mass.
• Lower the heat and simmer the sauce, covered, for 5 minutes.
• Pour the mixture into a deep bowl and set aside.
• Pour dry mustard powder and strained wine mixture into the pan. Stir thoroughly until a homogeneous mass is obtained.
• Enter oil, honey and Tabasco sauce. Stir.
• Put the container on a slow fire. During cooking, the dressing is constantly stirred until a thick consistency is obtained.
• Cool the resulting mass. The dish is stored in a plastic container for up to 8 weeks.

Whole grain sauce is created from the following components:

• Mustard seeds brown and yellow - ¼ of a glass each.
• Dry white wine - half a glass.
• White wine vinegar - 50 grams.
• Salt - half a teaspoon.
• Brown sugar (if you prefer spicy dishes) - 1 teaspoon.

Cooking process:

• In a small bowl, add all ingredients and mix. Cover the container with a plastic bag and leave to infuse at room temperature for 48 hours.
• After that, the mixture is poured into the blender bowl and whipped for 30 seconds.
• Please note that this recipe does not require a uniform consistency.
• Shelf life 90 days.

For your information, the sauce should be consumed 3 days after preparation, as all the flavors will have time to mix and the sauce will become tender and spicy.

Salads with Dijon mustard: recipes

Would you like to make a salad with this seasoning? We offer several popular recipes that will perfectly complement both the daily menu and the festive table.

• Salad with fresh tomatoes, cheese and quail eggs.
• Salad with salmon fillet.

To prepare the first course you will need:

• Boiled quail eggs - 10 pcs.
• Cherry tomatoes - 30 grams.
• Mozzarella cheese - 100 grams.
• Green salad.
• Olive oil - 2 tablespoons.
• Wine vinegar - 1 tablespoon.
• Pepper and salt to taste.
• French seasoning - 1 tablespoon

Preparing the salad:

• Eggs and tomatoes are cut into slices.
• Mozzarella is cut into cubes.
• Tear lettuce with your hands.
• We put the ingredients in a plate, pour oil, then vinegar and mustard.
• Enter salt and pepper.

The dish is ready!

A delicious salmon recipe will require:

• A glass of rice.
• 1 lemon.
• Mustard powder - 6 grams.
• Smoked salmon - 100 grams.
• Bulb.
• Pickled cucumbers - 2 pcs.
• Sunflower oil - 1 tablespoon.
• Sugar - 1 teaspoon.
• Salt and black pepper to taste.
• Parsley and dill for garnish.

Making a salad:

• Cook rice until done.
• Sauce: mustard is mixed with oil, lemon juice, salt and pepper.
• Cut the onion and cucumber into cubes.
• Mix rice, cucumbers, onions and finely chopped greens.
• Drizzle salad with dressing.
• Wrap the salmon fillet in rolls and spread the salad on top.

French Dijon mustard

Benefits for the body of this seasoning:

• It has a beneficial effect on the activity of the nervous system.
• We stimulate cerebral circulation.
• Improves memory and attention.
• Recommended for women in the treatment of infertility.
• Relieves inflammation.
• Has bactericidal properties.

Despite the beneficial properties, the sauce is not used in large quantities, because it irritates the gastric mucosa.

This product, born in France, has been incredibly popular for just under 2 centuries. Sales of this type of mustard, named after the city of Dijon, are incomparable with any other. Delicate, not too spicy, almost creamy - it is loved all over the world. Is it possible to make it at home or replace it with something in recipes in the absence?

Dijon mustard - how is it different from the usual

The main features of this variety of mustard are its creamy texture and taste. It is sweeter and softer than the usual one, which turns this product into a ready-made sauce for second courses, appetizers, salads. Dijon mustard differs from the usual one in the photo: it has a pale yellow color, which is determined by the type of seeds that became the basis of the product. The original recipe always uses browns (almost black), while English and Russian ones are cooked on whites and yellows.

A few interesting nuances:

• The composition of Dijon mustard is always multi-component, there are about 20 original French varieties today.
• The classic and most common type is ground mustard seeds, filled with dry white wine (necessarily young) instead of vinegar.
• Traditionally, such mustard is grainy, but you can find Dijon varieties with a uniform consistency, where the grains are ground.
• The recipe for Dijon mustard can include any spices - cardamom, cinnamon, allspice, cloves are especially popular.

Substitute for Dijon mustard

If you work with traditional recipes of French cuisine, it is undesirable to exclude or replace components - this will quickly nullify attempts to feel the national taste of dishes. However, liberties are allowed in author's modifications, so if you urgently need to replace Dijon mustard, try these options:

• When marinating meat/poultry, use spicy seasonings - they give a similar result. Coriander, nutmeg, curry are perfect.
• Mix classic mustard sauce with a drop of Tobasco, a teaspoon of grated horseradish, a couple of grams of sugar and 1/5 cup of white wine or apple cider vinegar. This will be the closest option to taste.
• If you need a substitute for homemade Dijon sauce, you can use the white seeds.

How to make Dijon mustard

Not everyone can buy a jar of such a sauce in Europe, but this does not mean that you will have to completely abandon dishes where this product is required. Dijon mustard at home in its classic form is prepared no more difficult than dressings more familiar to a Russian person, if you find the right brown grains. The remaining components are always freely available on the shelves.

Ingredients:

• white table wine - 200 ml;
• mustard seeds - 4 tbsp. l.;
• honey - 1 tbsp. l.;
• onion - 110 g;
• clove of garlic;
• Tobasco sauce - 5 drops;
• olive oil - 10 g;
• salt - 4 g.

Cooking method:

1. Cut the garlic, push through the press. Grate the onion. Pour in wine.
2. Warm this mixture, cook at low burner power for 8 minutes.
3. After cooling, drain the liquid. Mix with mustard powder. For it, you need to grind the grains with a coffee grinder or mortar. Beat with a blender.
4. Pour in the oil, salt the mixture. Heat again, simmer until thickened.
5. Add the remaining ingredients, let cook for another 4 minutes. The finished mustard-based sauce should have a thick creamy consistency. Store in the refrigerator for about 60 days.

Dijon Mustard Recipes

It is easier to list the dishes that French cuisine does not offer to serve such a sauce than to say what it is suitable for. Any kind of fish and meat, sausages, salads, complex marinades and sauces, sandwiches (and other types of snacks) are all the main areas of application for Dijon mustard. It is also good for winter preparations at home as a natural, useful preservative.

Salad with Dijon mustard

• Cooking time: 10 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1478 kcal.
• Purpose: for a snack.
• Cuisine: European.
• Difficulty of preparation: easy.

The most famous salad with Dijon mustard is Caesar, however, even an inexperienced hostess knows how to cook this appetizing dish. Therefore, for connoisseurs of exotic combinations and “tasty and beautiful” options, professionals offer an unusual salad consisting of fresh or canned mango and fried chicken liver. It is recommended to serve the dish warm.

Ingredients:

• chicken liver - 300 g;
• mango - 375 g;
• lettuce leaves - 90 g;
• Dijon mustard - 45 g;
• honey - 35 g;
• olive oil - 70 g;
• salt - 9 g;
• white ground pepper - 6 g.

Cooking method:

1. Heat the oil (half the volume), fry the peeled chopped liver until blush.
2. Washed lettuce leaves tear, lay out a slide. Sprinkle diced mango on top.
3. Add warm liver.
4. Season with sauce, for which butter, salt, mustard, honey and pepper are whipped.

Dijon mustard sauce

• Cooking time: 7 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1854 kcal.
• Purpose: for a snack.
• Cuisine: European.

What is the most recognizable Dijon mustard sauce? The one run by Caesar! The traditional version of this salad cannot be made tasty without such a component. Such a dish is prepared quickly, and the main difficulty is the selection of rare ingredients: anchovies, Worcestershire sauce, parmesan. The latter is replaced by any very (!) Hard cheese, while the remaining products are better to completely exclude than to look for analogues.

Ingredients:

• egg yolk;
• salt - 10 g;
• Dijon mustard - 1 tsp;
• ground black pepper - 8 g;
• olive oil - 150 ml;
• garlic cloves - 2 pcs.;
• parmesan - 45 g;
• lemon juice - 1 tbsp. l.;
• Worcestershire sauce - 1 tsp;
• anchovies - 3 pcs.

Cooking method:

1. Whip all liquid ingredients except oil and lemon juice.
2. Add alternately salt, pepper, grated garlic. Continue whisking.
3. Introduce crushed anchovies, olive oil (drops), grated parmesan, lemon juice. Serve after cooling.

Beef with Dijon mustard

• Cooking time: 30 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1509 kcal.
• Destination: for lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Tender beef with Dijon mustard, which is a component of a creamy sauce, will appeal even to men. The meat must be beaten very well, and it is desirable to cut it thinly - about 1 cm thick. The dish will look like from a restaurant if served on lettuce leaves. You can make the dish more savory by rubbing the meat before frying with herbs and ground pepper.

Ingredients:

• beef - 530 g;
• cherry tomatoes - 200 g;
• white wine - 50 ml;
• cream 20% - 2 tbsp. l.;
• Dijon mustard - 1 tbsp. l.;
• butter - 40 g;
• Bay leaf;
• salt - 5 g;
• bulb red.

Cooking method:

1. Cut the beef lengthwise into 3 layers. Beat off each, but do not thin out more than up to 5 mm.
2. Chop the onion, fry with oil (30 g) until soft.
3. Pour in the wine. When evaporated, add cream.
4. Whip straight into the pan. Remove from stove, add mustard.
5. How to cook beef? Fry on both sides at maximum heat until crusty, not forgetting to salt. Pour water, throw bay leaf, simmer until the liquid evaporates.
6. Pour over the prepared sauce, serve with halves of cherry tomatoes.

Chicken with Dijon mustard

• Cooking time: 2 hours.
• Servings: 3 persons.
• Calorie content of the dish: 1704 kcal.
• Destination: for lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Spicy chicken with Dijon mustard with amazing aroma and golden red icing is the perfect dish for connoisseurs of food that pleases with taste and looks attractive not only in the photo. You can serve such sweetish meat with assorted lettuce leaves, boiled rice or pasta. It is equally delicious to eat it both cold and warm. Can be sprinkled with sesame seeds before serving

Ingredients:

• chicken breast - 700 g;
• Dijon mustard - 55 g;
• honey - 80 g;
• ginger (root) - 13 g;
• sugar - 20 g;
• olive oil - 45 ml;
• oranges - 350 g;
• garlic clove.

Cooking method:

1. Cut the chicken into cubes of about 3 * 3 cm, or short sticks.
2. Marinate with a sauce of grated ginger root, garlic, mustard, sugar, olive oil and honey.
3. After an hour, mix the meat with chopped oranges. Arrange on a wire rack, place a baking sheet underneath.
4. Bake for an hour at 185 degrees. Pour the rest of the marinade over the chicken 3-4 times.

Pork

• Cooking time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 3312 kcal.
• Purpose: on the festive table.
• Cuisine: European.
• Difficulty of preparation: medium.

Connoisseurs of very juicy and nutritious meat will love roasted pork with Dijon mustard and rose wine, which is cooked surrounded by prunes and apples. The dish turns out fragrant, tender, perfect for a special occasion. If you brown the pork pieces on the grill, it will become even more attractive and can compete with restaurant photos.

Ingredients:

• lean pork - 1 kg;
• rose wine - 500 ml;
• prunes - 8 pcs.;
• red apples - 200 g;
• sprigs of rosemary - 2 pcs.;
• Dijon mustard - 75 g;
• ground white pepper - 10 g.

Cooking method:

1. Cut the pork into large pieces. Pour mustard over, mix with your hands so that the meat is well saturated with it.
2. Put the pork in a glass dish or a large ceramic pot. Pour a glass of water, throw in ground pepper, rosemary. Add prunes without soaking.
3. Cover with foil, put in the oven. After heating to 190 degrees, cook for 20 minutes.
4. Pour in the wine, add the apples cut into slices. Cover with foil again and cook for another half an hour.

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