Mustard is the real queen of spices. Without its subtle aroma and rich taste, it is impossible to imagine many dishes made from meat, vegetables and fish. The mustard known as “Russian mustard” was usually the most popular among us. However, recently you can increasingly see so-called French or Dijon mustard on tables. Dijon mustard differs from ordinary mustard not only in appearance, but also in taste, as well as in its scope of application.
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Differences in preparing Dijon and regular mustard
Russian mustard: cooking features
Russian mustard is also known as Sarepta mustard. It 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 residents of Russia and other Eastern European countries, and was often used in the preparation of local cuisine.
Like other types of mustard, Russian mustard is made from dry seeds. In this case, light-colored ground seeds, the so-called mustard powder, are used.
The traditional recipe requires a minimal amount of spices. In this case, the leading role is given to mustard. In most cases, it is supplemented only with 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 strong vinegar smell is considered a sign of a manufacturing technology violation.
The secrets of Dijon mustard
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. This happened back in the 19th century. Since then, Dijon mustard, or as it is also called, French mustard, is often used by chefs 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 production, the grains are cleared of dark husks, so the finished product has a pleasant golden hue. To highlight the soft but rich taste of Dijon mustard, grape vinegar, spices and herbs are added to it.
It is mistakenly believed that Dijon mustard must contain whole grains. In fact, it comes in two types: whole grain and ground. It’s just that Dijon mustard beans have 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 contrary, is mild and sweet, so even those who do not like spicy food will like it.
- Appearance. Russian mustard comes only in the form of a homogeneous sauce, while Dijon mustard is most often found in grains.
- Recipe. Dijon mustard provides for a large number of preparation 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. It complements the taste of jellied meat very well. Dijon mustard is most often added to salads, marinades, complex sauces, and used for baking.
How to prepare Russian mustard?
Russian mustard can be easily prepared at home. The following components are required for this:
- water - 125 ml;
- mustard powder - 100 g;
- vinegar - 125 ml;
- vegetable oil (sunflower is best) - 2 tbsp. l.;
- sugar and salt - 1 tbsp. l.
Water is poured into a bowl, sugar and salt are added there. Place the container on the fire and bring to a boil. Then pour the powder in there, stirring it all the time. Add the remaining components to the same mixture and mix thoroughly. The finished mustard should be homogeneous. It is best to store it in a glass container on the refrigerator shelf.
Dijon mustard recipe
To prepare this type of mustard you need to take:
- mustard seeds - 70 g;
- honey - 10 ml;
- white wine (dry) - 200 ml;
- spices to taste: salt, cloves, garlic, allspice, basil, oregano.
Dijon mustard is not easy to prepare according to the classic recipe, since black mustard seeds are quite difficult to obtain. However, they can be replaced with more familiar white mustard seeds. To prepare them you need to grind them into powder.
Spices are poured into a pan, poured with wine, put on fire and cooked for 10 minutes. Then filter. Mustard powder is gradually poured into the finished marinade. After carefully mixing the mixture, add honey and butter and mix again.
Despite the fact that Dijon mustard differs from regular mustard, they are equally beneficial for health: they stimulate digestion and have an antibacterial effect. However, an abundance of hot seasoning can be harmful, so any type of mustard should be consumed in moderation.
There is a recipe with Dijon mustard. I offer you recipes for preparing it at home. I found several recipes, they are not very different, but some contain tomato paste, while others do not. There are various options for you that are given here: ru.wikihow.com and tvcook.ru, and you try the cooking recipe that you like best. I will say a few words about Dijon mustard and its features.
Dijon mustard is a famous variety of French mustard in the world. It got its name from the city of Dijon, France, where it was first produced. The peculiarity of its preparation depends on the ingredients that are included in its composition. And this is a powder from peeled black mustard seeds, which is diluted not with water or vinegar, but with the sour juice of unripe grapes or white wine. It is used to prepare various sauces, salad dressings, and is also served with fried meat. It has a sour taste and is quite strong. More than 20 varieties of Dijon mustard are produced in France, and one of the most popular is white wine mustard.
Dijon mustard (classic)
Ingredients: onion (chopped) - 85 g (1 cup), garlic (chopped) - 2 cloves, honey - 30 g (2 tbsp.), mustard (dry) - 120 g, vegetable oil - 15 g (1 tbsp. . l.), salt - 10 g (2 tsp.), Tabasco sauce - 4 drops, dry white wine - 400 g (2 cups)
Preparation:
In a small saucepan, bring garlic, wine and onion to a boil. The onion should be cut into small pieces and the garlic should be crushed. Reduce temperature to low. Cook the mixture for 5 minutes, uncovered. Remove the pan from the heat and pour the mixture into a bowl. Let cool.
Place dry mustard in another small saucepan. Strain the wine mixture into the pan to remove any bits of onion and garlic. Mix well until a homogeneous mass is formed. Then add Tabasco sauce, salt, oil and honey. To stir thoroughly.
Place the pan over low heat and stir constantly until the mixture thickens. Do not leave the mustard unattended at this stage, as while it thickens, constant stirring is very important for a good consistency. Remove the mustard from the heat as soon as it thickens. Store mustard in a non-metallic container for up to 8 weeks.
Dijon mustard (whole grain version)
Ingredients: brown mustard seeds - 45 g (1/4 cup), yellow mustard seeds - 45 g (1/4 cup), dry white wine - 50 g (1/2 cup), white wine vinegar - 50 g (1/2 cup) glass), salt - 1/2 tsp. (pinch), light brown sugar - 5 g (1 tsp) - optional.
Preparation:
Take a small bowl. Put all the ingredients into it and mix thoroughly. Cover with thick plastic wrap (or a tight-fitting lid) and leave at room temperature for 2 days.
- This is a required step before you can mix and serve the mustard. The ingredients must interact to draw out all the flavors of the Dijon.
Remove the plastic film. Transfer mustard mixture from bowl to blender. It only takes 30 seconds to achieve a coarse texture for the mixture.
- Keep in mind that it is impossible to achieve a uniform consistency in this recipe, so do not spend half a day processing the mustard.
Transfer the mustard to a small container with a tight-fitting lid. Cover and store in the refrigerator for up to 3 months. Over time (in small amounts), the taste of mustard improves.
- Allyl isothiocyanate, an oil found in mustard seeds, imparts pungency and warmth but fades over time. The longer you store the mustard, the more tender it will be.
Dijon mustard (with tomato paste)
Ingredients: mustard powder - 50 - 60 g, dry white wine - 1 cup, honey - 1 tbsp. l., onion (large) - 1 pc., garlic - 1 clove, vegetable oil - 1 tsp., salt - 1 tsp., Tabasco sauce - 1 tsp., tomato paste - 1 tsp
Preparation:
Peel the onion and cut into small pieces. Cut the garlic, as well as the onion, into small pieces. Then pour 100 ml of water into a saucepan, put chopped onions and garlic, wine, honey and stir. Place the pan on the fire, bring to a boil and cook for 5 - 7 minutes over low heat. Then cool the mixture and strain through a sieve.
Add mustard powder to the prepared marinade and beat with a mixer or whisk. After this, pour in oil, Tabasco sauce (a few drops) or tomato paste, and add salt. Mix everything thoroughly. Place the saucepan with the mustard mixture over low heat and cook, stirring constantly, until the mixture thickens like sour cream.
Cool the resulting mustard, pour into glass jars and close the lids tightly. Then put it in the refrigerator for 2 days. Ready mustard can be eaten immediately after preparation, but it is better to wait. It is after two days that the real taste of Dijon mustard appears.
Bon appetit!
Looking for delicious spicy mustard sauce recipes? You will find the best options for preparing this dish in this article.
Currently, there is a varied assortment of this finished product available on store shelves. But any good housewife knows that seasoning prepared at home will give odds to any of the most recognized manufacturers.
How to make homemade mustard from mustard powder and cucumber pickle?
Make homemade mustard Surprisingly easy to prepare, but vigorous and tasty, mustard prepared with cucumber brine. Just two products, and the spicy original sauce for the most sophisticated gourmets is ready:
- For a glass of cucumber pickle, take two tablespoons of fresh dry mustard
- Stir thoroughly
- Add a spoon of vegetable oil
- Grind again
- Let it brew for ten, twelve hours
Another wonderful thing about this recipe is that it can be stored for a very long time. If after cooking, carefully seal in sterilized jars.
- Since salt and sugar are present in the brine, you can add them if desired.
- Mustard is served with all cold cuts and hot dishes, aspic and jellied meat.
- Particular adherents of this sauce spread it on bread. You can eat this sandwich with anything. Just enjoying the vigorous aromatic taste
How to make mustard with honey?
Make homemade mustard - Mustard powder - half a glass
- Half a glass of boiling water
- A teaspoon of liquid honey
- A pinch: ginger, cardamom, ground cloves and salt
- About two tablespoons of sugar and the same amount of vegetable oil
Recipe:
- Dissolve mustard powder in boiling water
- Fill with two glasses of cold water
- Remove to heat for 24 hours
- Lightly add boiling water to the spices
- We insist, as much as mustard
- After the required time, remove excess water from the mustard
- Add salt, sugar, honey
- Slowly add vegetable oil and vinegar
- Add spice infusion
- Mustard is ready for use in two days
How to make Dijon mustard?
Prepare homemade mustard Back in the 18th century, the production of the famous mustard began in the French city of Dijon, which was named after this city. The delicate and piquant taste obtained by replacing vinegar when preparing the sauce with the juice of unripe grapes quickly gained popularity.
There are about twenty recipes for making Dijon sauce. This mustard is known to everyone in the world. The real secret of the Dijon mustard recipe has been kept secret for four hundred years. Therefore, any proposed recipe will be an imitation of the real thing.
One of the closest in taste, which true gourmets should pay attention to:
- Powdered mustard - fifty gram pack
- Dry white wine -200 ml
- Liquid honey - a little
- Sunflower oil - half a teaspoon
- Onion head
- Salt - a pinch
- Thick tomato paste
Cooking:
- Finely chop the onion and garlic
- Add honey and wine
- Boil over low heat for just under a quarter of an hour.
- Strain the mixture
- Add mustard powder
- Beat with a blender
- Add butter and a little tomato paste
- Add some salt
- Place on the stove until excess liquid evaporates
- The resulting thick mixture is refrigerated for two days.
Video: Homemade Dijon mustard
How to make French mustard?
Prepare homemade mustard One of the varieties of popular Dijon mustard is the so-called “French”. The highlight is that it is prepared from different types of ground grains.
- Pour 250 grams of ground Sarep and black mustard grains into half a glass of boiling water
- Mix well
- Leave for 24 hours to stand
- Then add: half a glass of white wine vinegar, a little salt, a little more sugar, one gram of cinnamon, cloves, fried onions
- Beat the whole mass
- French mustard sauce is ready
Recipe for mustard with grains
Prepare homemade mustard Despite the very refined taste, the recipe for such mustard is elementary. The emphasis on seasonings makes this sauce a truly original and beautiful addition to dishes.
Product composition:
- Chilled boiled water - a full glass
- Powdered mustard -200 grams
- Grain mustard - 80 grams
- Dry white wine - full glass
- Acetic acid 5% - 200 ml
- Dark sugar - one hundred grams
- One small onion
- Salt, cinnamon, turmeric - a small pinch each
- Two chicken yolks
Recipe:
- Soak both types of mustard
- We insist for half an hour
- Meanwhile, combine 5% acid with wine, seasonings, salt and coarsely chopped onion
- Simmer on low heat for about forty minutes
- Remove the remaining onion by passing the resulting mixture through a strainer.
- Combine the swollen grains with the yolks and vinegar-onion seasoning
- Place over low heat, slowly heating to a boil, stirring constantly
- Cool down
- Serve to the table
How to make mustard quickly?
Prepare homemade mustard The fastest way to prepare seasoning is without a long fermentation process. After all, depending on the recipe, it usually lasts from 12 hours to two days. Without fermentation, such a sauce is not very spicy and vigorous.
For lovers of not very spicy food, this will be very relevant:
- Take 1 tablespoon of powder and dilute with the same amount of boiling water
- Grind until smooth
- Add 1 more spoon of boiling water and grind again. This steaming removes bitterness from the powder and prevents lumps from forming.
- Let it sit for 8-10 minutes. During this time, excess essential oils will evaporate
- To stop this process, pour in a measuring spoon of vinegar 9%
- To soften the taste, add a little sugar and vegetable oil.
- For variety, as an alternative, add lemon juice instead of vinegar, honey instead of sugar
How to make spicy mustard?
Prepare homemade mustard The spiciest mustard is considered to be “Russian” mustard:
- Dilute a glass of dry mustard powder with hot water until sour cream thickens.
- Fill with cool water on top
- Let it sit for about 12 hours
- Drain the water after the set time has elapsed
- Add a pinch of salt, black and red pepper, a tablespoon of 9% vinegar, sugar, sunflower oil
- Mix everything well
- Can be consumed immediately. But after some time, the seasoning gains strength
- Store in a tightly sealed container
Due to its beneficial composition, mustard helps accelerate the metabolic process in the body, which promotes the breakdown of fats. It is an excellent antioxidant, antiseptic, and has antibacterial properties. Boosts immunity and fights colds well.
Therefore, homemade sauce is not only an excellent addition to the regular gourmet diet, but also benefits the body.
Video: How to prepare mustard?
The French have a saying that a salad without mustard means a beauty is crazy. Indeed, mustard is often added to traditional vinaigrette sauce, which adds a special piquancy to salads. However, before baking, fish and meat are just as often coated with mustard as they are served with various cold dishes.
Dijon mustard from France is known throughout the world. There is a legend that in 1383, King Charles VI of France called on the Duke of Burgundy to assist the Count of Flanders, who was under siege. Duke Philip the Bold gathered a huge army, and the money for the campaign was received from mustard traders. Having won the victory, the Duke returned home, inscribing on the banner that he had been delayed and was returning to Dijon. However, due to the swaying of the banner in the wind, the inscription was read that the mustard army was returning to Dijon. In gratitude for the financial assistance, the Duke allowed mustard producers to depict the coat of arms of Burgundy on their product.
Dijon mustard gained particular popularity and value in 1752, when Jean Nejon began using wine vinegar in its preparation.
Currently, there are many varieties of Dijon mustard: classic with grains, and also with tarragon, with blackcurrant liqueur, with green pepper, etc. It can taste strong (forte) or tender (douce).
To find a recipe for Dijon mustard, I had to sift through many French cooking sites and blogs. There are countless dishes with mustard, but the recipe for mustard itself is extremely rare. However, I did find a few recipes. The one I want to offer was designated as a classic, although I cannot guarantee this, I took the author’s word for it.
Dijon mustard (French: Moutarde de Dijon) is traditional French, prepared from seeds of different colors with the addition of various 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 can be sweet and spicy, tender and hot. This original dressing serves as an excellent addition to fish, meat, vegetables, and various salads.
The calorie content of the product is 143 kcal per 100 g. In this article we will look at how to prepare Dijon mustard step by step. We offer you detailed cooking recipes with photos.
What is the difference between Dijon mustard and regular mustard?
- The taste of this dressing is softer and sweeter than usual, so it is a ready-made sauce for salads, main courses, and appetizers;
- The French version differs from the usual one in color, which depends on the type of seed;
- Russian and English relish are made from yellow and white grains, and Dijon is made from brown seeds (almost black);
- The preparation of Dijon mustard includes various spices - allspice, cardamom, cloves, cinnamon.
Whole grain version of Dijon mustard
This aromatic, almost creamy dish with a touch of aristocracy is a favorite addition to a variety of sandwiches and snacks. Dijon mustard is easy and quick to prepare at home. It will delight even the most true connoisseurs of this culinary delight.
Components:
- 0.5 cups each of white wine vinegar and dry white wine;
- 4 large spoons each of brown and yellow mustard seeds;
- A pinch of fine salt;
- 5 g light brown sugar (optional)
Cooking plan:
- Place mustard seeds in a glass bowl, add vinegar and wine. Cover with thick cling film and leave to stand for a day at room temperature. All components must be “saturated” with each other’s aromas;
- Next, transfer the contents of the container into a mixer, add salt, add granulated sugar if desired, and beat to a paste-like substance;
- Place the mixture in a clean glass container, screw on the lid and place in the refrigerator.
The finished 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 the refrigerator for no more than three months.
Classic look Moutarde de Dijon
This recipe calls for chestnut (almost black) mustard seeds, but dry mustard is sometimes used. Creamy pasta may contain small, dark brown whole grains when cooked.
French Dijon mustard should sit in the refrigerator for at least 2 days until an excellent range of aromas appears, but it is not forbidden to try it right away.
Ingredients:
- 4 large spoons of mustard seeds (brown);
- 10 g olive oil;
- 100 g onions;
- 200 ml table white wine;
- Garlic clove;
- A tablespoon of honey;
- 5 drops Tobasco sauce;
- 4 g salt.
Dijon mustard recipe:
- Pass the peeled garlic through a press, grate the onion on a fine grater, pour in wine;
- Place it in a saucepan and put it on the flame. After boiling, cook over low heat for 8 minutes;
- Let the mixture cool, then strain it to get rid of the pieces of garlic and onion. Mix with mustard seeds, crushed using a coffee grinder or mortar. Let's beat everything with a blender;
- Add some butter and add some salt. Bring to a boil again and simmer until the mass thickens;
- Add Tobasco sauce and honey, stir, cook for another four minutes on a low flame until thickened, stirring constantly (this is important for the desired consistency);
- The finished mustard should have a creamy, thick consistency. You can keep it for 2 months in the refrigerator in a non-metallic container.
Another interesting seasoning option
The darker the mustard seeds, the spicier they are. To prepare a more delicate culinary delight, take light grains. The dressing needs to sit for flavor. If it sits for at least a day, it will make a wonderful addition to your favorite dishes.
Description of components:
- 1/2 small spoons each of turmeric, brown sugar, honey, vinegar;
- 0.5 cups of clean water;
- 20 g mustard seeds;
- star anise;
- A pinch of cinnamon.
Preparation:
- Soak the mustard seeds in water for 2 hours, remembering to stir constantly. They should swell and become soft;
- At this time, we prepare the aromatic base ourselves. Mix turmeric, sugar, vinegar, preferably liquid honey and a large spoon of water. Grind everything thoroughly and wait until the honey and sugar dissolve (about an hour);
- Grind the anise to powder in a mortar. It, together with cinnamon, will give the culinary masterpiece a spicy aroma;
- Mix all the ingredients. If there is excess water left in the bowl with mustard seeds, pour it out. Let's add the prepared base and delicious spices;
- Stir and let the product sit for at least two hours to reveal all its amazing aroma.
Vitamin salad with Dijon mustard
There are many recipes for delicious and unusual salads with French dressing. This is just one of them.
Required components:
- A handful of fresh cranberries, fresh spinach and almonds;
- 100 g goat cheese (can be replaced with hard cheese).
- Small spoon of brown sugar;
- A large spoonful of Dijon mustard, olive oil and lemon juice.
Manufacturing process:
- Wash and dry the spinach, arrange randomly on a plate;
- Sprinkle cranberries on top (if they are frozen, you need to defrost them);
- Crumble the cheese (if it’s hard, cut it into cubes) and garnish with crushed nuts.
To make the sauce, mix all the ingredients together and pour over our “beauty”. This dish is very healthy and perfect for a light dinner.
Salad with feta cheese and lentils
List of ingredients:
- 3 tomatoes;
- A clove of garlic;
- 200 g cheese;
- Onion head;
- 200 g Mistral lentils;
- Greenery;
- Dijon mustard, salt to taste.
Cooking instructions:
- Cook the lentils for 20 minutes in boiling, slightly salted water until tender. Salt the liquid, transfer the beans to a salad bowl and set aside for 8-10 minutes;
- While cooking the lentils, crumble the cheese, cut the tomatoes into slices, and the onion into thin slices;
- Rub the garlic on a fine grater;
- Add onion, tomatoes, cheese to the cooled legumes. Season with French seasoning, garlic, add salt, stir everything;
- Before serving, sprinkle with herbs.
Salad “Nostalgic”
A nostalgic dish from the times of the Soviet Union in the late 70s, which was seasoned with mayonnaise and prepared for the holidays. We will make our own changes to the dressing and make it sour cream and mustard.
Products:
- 3 eggs;
- Dill;
- Can (200 g) canned squid;
- A bag of rice for quick cooking (preferably TM “Mistral”);
- A tablespoon of sour cream;
- Salt - to taste;
- A teaspoon of Dijon mustard.
Prepare the salad with Dijon mustard:
- Boil the rice according to the instructions in salted water, cool;
- Cut the pre-boiled hard-boiled eggs into small cubes;
- Finely chop the squid;
- Grind the washed dill;
- Mix all ingredients, season with mustard and sour cream.
Video: Dijon mustard recipe