What does Dijon mustard taste like? The unusual taste of Dijon mustard

Without such a popular seasoning as mustard, it is impossible to imagine Russian feast. This sauce of light yellow or brown hue perfectly emphasizes the taste of dishes. It is served with meat, fish, sausages, jelly; used in the preparation of all kinds of snacks, sandwiches, preservation, sauces.

Mustard sauce is made from ground (and sometimes whole) seeds of a spicy plant that belongs to the Cruciferous (Cabbage) family. The most common types of mustard are white, brown, black. The queen of spices grows in Asian countries, the Mediterranean, the Middle East, Europe - almost everywhere except the far north and the hot desert. The ground grains of the plant have a sharp, burning and even slightly bitter taste.

The spice is famous not only as delicious spice but also as a medicine. pharmachologic effect due to the presence in the composition of the seeds of the plant essential oils, enzymes, proteins and trace elements that are used in medicine for the treatment various diseases. Healing properties mustards were known to the ancient Romans, Greeks; described in the treatises of Hippocrates, Avicenna.

What is Dijon mustard, and what is the history of its appearance

If you use mustard as medicinal product began as early as 3000 BC, they began to be eaten from the 9th century AD.

Initially, the seasoning appeared on the tables of French monks, who successfully cultivated and processed the culture.

And although in Rome and Greece in those days, mustard sauce was not particularly widespread as food additive, in the French city of Dijon, culinary specialists actively prepared and sold hot sauce in the form familiar to us.

During the early Middle Ages, wealthy Europeans were already literally "going crazy" from spicy sauce and regularly purchased it from French suppliers. The popular seasoning could not be displaced even by spicy oriental and asian spices. King Louis XIII himself issued a decree in 1634, thanks to which the appearance of a corporation of entrepreneurs engaged in the production of mustard sauce according to the original recipe was approved in the city of Dijon.

In 1747, a Dijon chef came up with the idea to prepare mustard with the addition of anchovies, capers and sour juice(virzhus), pressed from white unripe grapes.

Since then, about 20 varieties of Dijon mustard have appeared, the taste of which was determined various additives(garlic, tarragon, bitter or allspice, seaweed).

But the seasoning in which the ground or whole seeds of the plant were mixed with young wine from white grapes was most widely used.

Prior to this, Dijon culinary specialists mainly used vinegar. When the sauce production technology changed and the white grape wine replaced the vinegar, the mustard acquired a creamy structure, a delicate and light taste.

In the 18th century, the French were already actively producing and selling the most sought-after condiment in the world - Dijon mustard.

In the 19th century, the Dijon invention gained fame far beyond sunny France.

A jar of appetizing and aromatic additive Italian, Dutch, Scottish gourmets certainly took with them to dinner parties.

In Russia spicy plant began to be cultivated since the 18th century. Initially, it was planted in the area of ​​​​the city of Sarepta (near modern Volgograd), hence the name "Sarepta mustard". Years later, in addition to the Volga region, the fields of the North Caucasus and Siberia began to be sown with culture.

Differences between Russian and Dijon sauce

Dijon mustard differs from ordinary Russian mustard mainly in that it is prepared from a special variety of seeds, namely black. Before manufacturing, the grains are cleaned from dark husks, so the finished food product acquires a pleasant golden hue. Dijon mustard is usually made from the whole seeds of the plant. However, there are views of the famous french sauce in which ground grains are placed. To give a rich taste and aroma, culinary experts add spices and herbs, and white grape wine, which is used instead of vinegar, gives special softness to the seasoning. Thanks to this, slightly sweet and delicate Dijon mustard is liked even by those who do not like bitter and spicy seasonings.

The Russian version of the sauce is famous for its rich taste, penetrating sharpness and pungency. This is quite natural: the Russians use vinegar and white mustard seeds in the recipe. Regular sauce is always made from ground seeds, while french version mainly involves the use of whole grains.

Ordinary Russian mustard is mainly prepared according to traditional recipe, where the solo notes belong to dry ground grains of the plant (mustard powder), supplemented with a small amount of salt, sugar, acetic acid. Dijon mustard has at least two dozen cooking options., which can contain various ingredients and different amount seeds included.

The use of sauce in cooking

The two types of mustard described above also differ in their scope. Strong Russian mustard is usually served with fish, jelly, meat, especially cooked on coals, as a seasoning.

Dijon mustard is put in salads, added to marinades, sauces with a complex composition, for example, it is an excellent base for.

It is used for cooking delicious sandwiches, and also as a marinade sauce for meat before baking. It turns out very tasty, pre-lubricated with Dijon mustard.

The sauce goes well with sausages, sausages, boiled beef, swine tongue, vegetable snacks.

In french cuisine the special term "dijonnaise" (dijonnaise) is used, accompanying those National dishes, which have Dijon mustard in their composition or which are intended to be served with mustard sauce.

Dijon mustard, like any other, is not only eaten, but also used as an emulsifier in food production(for example, to achieve desired consistency, plasticity and viscosity of mayonnaise).

Mustard added to food disinfects and flavors the product, prevents leakage of juices from meat fibers.

It is used as a natural preservative in the preparation of products for the future.

What is Dijon mustard made from?

The classic recipe for Dijon mustard involves the use of the seeds of a plant of a certain variety, namely black. The composition contains white grape wine, or juice of young grapes (grape must), as well as honey, a small amount of salt, vegetable oil, Tabasco sauce, chopped onion and garlic. Sometimes cooks add basil, allspice.

Popular seasoning recipe

Connoisseurs hot sauce and connoisseurs of gastronomic delights do not have to go to Western Europe for a jar of delicacies or spend efforts searching for company store. We offer delicious recipe making Dijon mustard at home.

Recipe Information

• Cuisine:European
• Type of dish: sauce
• Servings:10-12
• 72 h

Ingredients:

• mustard seeds (black or brown) - 4 tbsp. l.
• dry white wine - 1 glass (200 ml)
• garlic - 1 clove
• onion - 1 pc. (100-120 g)
• honey bee natural - 1 tbsp. l.
• vegetable oil - 1 tsp
• salt - 0.5 tsp. (or to taste)
• Tabasco sauce - 4-6 drops

Cooking:

1. Grind the garlic with a press, chop the onion with a knife as finely as possible.
2. Grind the mustard seeds to a powder using a coffee grinder or food processor.
3. Mix white wine with onion and garlic in a saucepan. Put on fire and cook the mixture over low heat for 6-7 minutes. Remove the saucepan from the heat and let the liquid cool to room temperature.
4. Strain the decoction from the particles of garlic and onions. Add the powder of ground plant seeds to it, beat everything with a blender or whisk.
5. Now add vegetable oil, salt. We send the pan back to the fire. Cook the mixture over low heat until thick.
6. At the end, add Tabasco sauce, honey and cook for another 3 minutes. Mustard should acquire the consistency of sour cream.
7. Let the Dijon sauce cool, and then transfer it to a dry container ( glass jar) and close the lid. We send it to the refrigerator to brew for 3 days.

That's all the little subtleties. Ready seasoning must have a homogeneous structure without lumps. Dijon mustard home cooking not only tasty, it is also healthy, because it does not contain artificial additives, preservatives. This sauce is perfectly stored in the refrigerator for 2 months, and you can treat yourself to a spicy treat at any time.

A jar of mustard stored in the refrigerator must be covered with a hermetically sealed lid, otherwise the sauce will quickly lose its aroma, sharpness and begin to dry out. And it is desirable to collect the sauce from the jar with a dry spoon. On hit raw water the mustard will start to go bad.

What can you substitute for Dijon mustard?

On the territory of our country, grains of black or brown mustard are not easy to get. Therefore, to prepare the sauce, you can use the seeds of white or Sarepta mustard. If you have little time to prepare the seasoning, instead of whole grains, it is better to purchase ready-made mustard powder in the store, then the grinding step can be omitted.


There is another option to replace the French spice. Buy regular mustard sauce from the store, add 1 teaspoon of finely grated horseradish root to it (it will replace the spiciness of Tabasco sauce), 1 tbsp. l. sugar and 3-4 tbsp. l. white wine. Mix all ingredients evenly. The sauce is ready. Instead of white wine, a little is sometimes used. lemon juice, solution dry citric acid, a few drops of table vinegar (preferably apple cider vinegar).

Instead of French mustard, you can use other seasonings to lubricate meat before baking: curry, chili pepper, nutmeg, ginger.

It's up to you to buy ready-made sauce from the supermarket or make your own Dijon seasoning. However, when home production the hostess can vary the spiciness, sweetness, experiment with additives, taking into account her taste preferences and family preferences. Dijon mustard is served cold in small gravy boats or horseradish bowls.

Useful video

Dijon mustard beans great gas station for salads. I really like a hearty and tasty salad:

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. Such original gas station 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 are offering to you detailed recipes photo cooking.

What is the difference between Dijon mustard and regular mustard?

• The taste of this dressing is softer and sweeter than usual, so it is ready 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);
• Dijon mustard preparation includes different spices- allspice, cardamom, cloves, cinnamon.

Whole grain version of Dijon mustard

It's fragrant, almost creamy dish with a touch of aristocracy - 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. Sprinkle mustard seeds in glassware, pour vinegar and wine. Let's cover it with a dense cling film and remove 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. Let's place the mass in a clean glass containers, screw on the lid and place 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 sometimes dry mustard is used. creamy paste after cooking may contain small dark brown whole grains.

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 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 granulated 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 fragrant base. Mix turmeric, sugar, vinegar, preferably liquid honey and big spoon water. Carefully grind everything and wait until the honey and sugar dissolve (about an hour);
3. Anise grind to powder in a mortar. He, along with cinnamon will give culinary masterpiece 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 delicious recipes 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;
• By big spoon 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"

Nostalgic food from the times Soviet Union the end of the 70s, which was 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 boil(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

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. Our sauce has its own special style, it is spicy, very hot. With a cold, it will instantly clear your nose, this is not sweet for you french seasoning ours even cold winter warms.

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, partnerships for the production of this seasoning were created, machines for its production and original recipes that used white wine. This production marked the beginning of an active invasion of Dijon mustard into people's lives. 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 vinegar. The taste of the French product is delicate, with 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 our seasoning powder is added vegetable oils. But only mustard oil can soften the sharpness and sharpness, and the usual sunflower oil no, that's why 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 structure, most often found in grains, and ours is usually prepared in the form homogeneous 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 vinegar was added instead of wine vinegar. grape juice verjuice (verzhus), which is also quite suitable. Our recipe is much simpler, in addition to the mustard itself, you will need water, salt, some spices and vinegar.

Application in cooking

Dijon mustard is delicious and healthy. It promotes good digestion antioxidant action. 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 perfectly shows itself in dishes from fatty meat. Burning grains will help you better digest fatty foods, because to refuse meat products And rich cabbage soup not recommended, 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. Concerning homemade mayonnaise, then it is better to add non-grained french mustard, then it will fit 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 improves the taste of bitter and sharp vegetables such as daikon radish or celery.

She will give spicy flavor 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.

You will need:

• 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

How to do:

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, in this sauce instead of traditional vinegar added cucumber pickle. 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.

For several centuries, Dijon mustard has been especially popular among culinary specialists. Do you dream of recreating the original recipes of famous masters at home? culinary arts? 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 it differs from common seasoning? Peculiarities:

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

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.

For cooking 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.

We create 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.
• Place the container on slow fire. During cooking, the dressing is constantly stirred until a thick consistency is obtained.
• Cool the resulting mass. The dish is stored in plastic container up to 8 weeks.

Whole grain sauce is created from the following components:

• Mustard seeds brown and yellow - ¼ of a glass each.
• White dry 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 plastic bag and leave to insist room temperature within 48 hours.
• After that, the mixture is poured into the blender bowl and whipped for 30 seconds.
• Note, 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, which perfectly complement both daily menu, and a 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 pieces.
• 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 beneficial features V in large numbers the sauce is not used because it irritates the gastric mucosa.

Table mustard is a condiment that is prepared from the seeds of white, sarepta and black mustard. Each country traditionally loves its own special variety of this seasoning. In Russia they prefer spicy mustard, and in France - Dijon. At the same time, Dijon mustard differs from the usual Russian one for us. It is prepared in different ways, put in different dishes and they have different taste.

How is Dijon mustard different from ordinary Russian?

She's different appearance, taste and area of ​​\u200b\u200buse.

Dijon mustard finds its way into salad dressings

The main differences between these two types of sauce:

• taste. Traditional Russian mustard is very spicy. And Dijon is much softer and has a sweetish aftertaste. It will be preferred by those who do not like dishes with spicy taste;
• appearance. Regular mustard is a smooth mixture of ground seeds, while Dijon is a sauce with whole mustard seeds;
• area of ​​use. Ordinary mustard is used as a seasoning for jelly, dumplings, okroshka and others. ready meals from meat or fish. And Dijon is added to salads, marinades, sauces.

Despite the differences, both sauces have the same health benefits. They increase appetite, have an antibacterial effect on the body. But overindulgence hot spices can lead to stomach problems. Everything is useful in moderation.

Difference in preparation and application

Dijon mustard is less hot and more spicy due to the addition of thyme, tarragon, lavender to it. It is also often added with the juice of unripe grapes, white wine or wine vinegar.

Ordinary mustard is prepared from a mixture mustard powder, vinegar, salt and sugar. And different ingredients are added to Dijon, depending on the chosen option for its preparation.

In Russia, they prefer mustard with a spicy taste. And in Europe - mustard with a softer, even sweet, taste.

There is no useful in Russian mustard mustard oil, while in Dijon it is preserved

Unlike regular mustard, Dijon mustard is added to red fish sauce. It is often used for cooking fragrant sandwiches. It is added as a marinade for meat before frying or baking. It is smeared with sausages, sausages and vegetable snacks.

Dijon mustard is a compromise for those who love sweetness and bitterness. It's not that hot, but it's very useful. With it, you can diversify your menu by adding it as a dressing to salads and as a sauce for cooking hot dishes. But she will never replace regular mustard spicy food lovers. It's two different sauces each used for its intended purpose.