A complete guide to mustard, its beneficial properties and uses in cooking. Dijon mustard - how it differs from regular mustard. Homemade Dijon mustard recipe

Making Dijon mustard

In the previous post http://galkolas.ru/post353668495/ 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. For you various options, which 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- This famous variety 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 for cooking various sauces, salad dressings, and also served to 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.

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), salt - 10 g (2 tsp), Tabasco sauce - 4 drops, dry white wine - 400 g (2 cups)

In a small saucepan, bring garlic, wine and onion to a boil. The onion should be cut into small pieces and the garlic should be crushed. Reduce temperature to low. Cook the mixture for 5 minutes, uncovered. Remove the 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 formed homogeneous mass. Then add Tabasco sauce, salt, butter 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 constant stirring while thickening 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 vinegar- 50 g (1/2 cup), salt - 1/2 tsp. (pinch), light - Brown sugar- 5 g (1 tsp) - optional.

Take a small bowl. Put all the ingredients into it and mix thoroughly. Cover with thick plastic wrap (or a tight-fitting lid) and set aside. 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 ( a small amount) the taste of mustard improves.

— Allyl isothiocyanate is an oil found in mustard seeds that adds heat and pungency 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, white dry wine- 1 stack. honey - 1 tbsp. l. onion (large) - 1 pc. garlic - 1 clove. vegetable oil - 1 tsp. salt - 1 tsp. Tabasco sauce - 1 tsp. tomato paste - 1 tsp.

Peel and chop the onion 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, 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 You can eat it immediately after cooking, but it’s better to wait. It appears after two days real taste Dijon mustard.

In the article we discuss Dijon mustard - classic and whole grain recipes, tips for use and storage. You will learn how to prepare Dijon mustard, what it is, photos, differences from ordinary Russian mustard.

Dijon mustard is a popular seasoning that goes well with meat, fish, vegetables and salads. Despite the fact that novice cooks sometimes confuse what Dijon mustard is, the photo of the dressing noticeably distinguishes it from others - a viscous, slightly watery mass with a granular structure. All dishes with Dijon mustard French cuisine called with the prefix “dijonnaise”.

Appearance (photo) of Dijon mustard

How is Dijon mustard different from regular mustard?

The main differences between regular Russian and Dijon mustard:

If you look at a photo of Dijon mustard, you can see that it is a heterogeneous, grainy sauce. Regular mustard has a homogeneous mass.
Regular mustard is known for its sharp and rich taste, while Dijon mustard has softer, delicate notes and a sweet and sour aftertaste.
To prepare ordinary Russian mustard, only one recipe with a minimum amount of spices is used. Dijon dressing is prepared in many ways using herbs, spices, wine and grape vinegar.
Dijon mustard is added to marinades, salads, complex sauces and for baking. Russian mustard acts as a sauce for fish and meat.

Are Dijon and French mustard the same thing?

Dijon seasoning is a type of French mustard, differs more delicate taste thanks to the use of white wine instead of vinegar.

How to make Dijon mustard

There are more than 20 recipes for Dijon mustard at home, which differ in taste due to the addition of tarragon, garlic, seaweed, allspice or hot pepper. The most popular dressing options are classic Dijon mustard and whole grain mustard..

Classic recipe

For cooking classic mustard Dijon recipe at home involves the use of chestnut, almost black mustard seeds, as well as white wine. Wine can be replaced with the juice of young grapes, and grains with dry powder. Ready filling should be homogeneous and without lumps. It can be stored in the refrigerator in a non-metallic container for 2 months.

You will need:

mustard seeds - 4 tbsp;
onion - 100-120 g;
liquid honey - 15 g;
garlic - 1 clove;
vegetable oil - 10 g;
Tabasco sauce - 6 drops;
salt - 5 g;
dry white wine - 200 ml.

How to cook:

Pass the garlic through a garlic press and cut the onion into small cubes. Place the ingredients in a saucepan, add wine and bring to a boil. Reduce heat and cook mixture for 5-7 minutes. Do not cover the pan with a lid.
Pour the broth into enamel dishes and wait until it cools completely. Then strain through a strainer or several layers of gauze.
Grind the mustard seeds into powder using a coffee grinder, pour into another pan, pour in the garlic and onion broth and stir.
Beat with a blender or whisk, add salt and oil.
Place the saucepan over low heat and heat the mixture, stirring constantly, until it thickens. Pour in honey and Tabasco sauce and cook for another 3 minutes.
Turn off the heat and transfer the mustard to a dry container. Wait for the sauce to cool, cover with a lid and refrigerate for 3 days.

Calorie content:

Calorie content per 100 g. product 176.7 kcal.

Whole grain recipe

Whole Grain Dijon Mustard - great addition for snacks

Whole grain mustard dressing goes well with a variety of snacks and sandwiches. The longer it is stored, the more delicate the taste will be. However, the maximum shelf life in the refrigerator is 3 months..

To do whole grain mustard Dijon at home, prepare an airtight container, plastic wrap, a blender and a bowl.

You will need:

brown mustard seeds - 45 g;
yellow mustard seeds - 45 g;
dry white wine - 50 g;
white wine vinegar - 50 g;
salt - 5 g;
brown sugar - 5 g.

How to cook:

Place the seeds in a bowl and cover with vinegar and wine.
Cover the dish with plastic wrap and keep for 2 days at room temperature. During this time, all the flavors will mix.
Remove the film and transfer the mixture to a blender, salt them and add granulated sugar. Grind the mustard into a paste in 30 seconds.
Transfer the sauce to an airtight container.
Ready mustard can be tasted after 12 hours.

Calorie content:

Calorie content per 100 g. product 239 kcal.

Be careful with overusing Dijon mustard. Despite its beneficial properties, it is a spicy seasoning that can cause heartburn or gastritis.

To prevent the sauce from losing its flavor or drying out, cover the jar with an airtight lid. Also, do not scoop the mustard with a wet spoon, otherwise the dressing will spoil.

If you can't find black mustard seeds, use white mustard seeds or ready-made mustard powder. What else can you substitute for Dijon mustard?

ordinary mustard sauce with grated horseradish root, sugar and white wine;
chili pepper, curry and ginger.

For more information about Dijon mustard, watch the video:

What to remember

Regular mustard differs from Dijon in being more spicy. tart taste, uniform consistency and recipe.
Dijon mustard and French mustard are almost the same thing, since Dijon mustard is a type of French mustard sauce.
The classic Dijon dressing recipe requires black mustard seeds, dry white wine, honey and seasonings.
Whole grain dressing uses both black and yellow seeds.

Mustard is the real queen of spices. Without her 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, in Lately You can increasingly see so-called French or Dijon mustard on tables. Dijon mustard differs from regular mustard not only appearance, but also taste, as well as scope of application.

The content of the article:

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 in this case Use light-colored ground seeds, the so-called mustard powder.

The traditional recipe calls for minimal amount spices In this case, the leading role is given to mustard. In most cases, it is complemented only by a large number 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, therefore finished product has a pleasant golden hue. To set off the soft but rich taste Dijon mustard, add grape vinegar, spices and herbs.

It is mistakenly believed that Dijon mustard must contain whole grains. In fact, it comes in two types: with whole grains 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 classic recipe, since black mustard seeds are quite difficult to get. 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, abundance hot seasoning can be harmful, so any type of mustard should be consumed in moderation.

Mustard, like many others useful plants, has been known to people for quite some time. In China, its seeds were used as important element in cooking more than 3,000 years ago, and the Romans used the plant as a medicine.

Dijon mustard (also known as French mustard) is one of the most famous varieties of mustard. In 1634, the recipe for this recipe was officially established in the city of Dijon. spicy dressing. Its preparation differs from usual recipe Nowadays. The purified and crushed powder needed to be diluted not with water or vinegar, but with Verjus (verjus - sour juice white grapes) or white wine.

Taste qualities, which Dijon mustard has, incredibly quickly brought it to the world level. Kings, czars, dukes and other privileged persons from all over the world either consumed it regularly or tried it at least once. Previously, we only bought fresh mustard, and we had to do it every day. With the advent of the concepts of “preservatives” and “preservation,” everything became a little simpler; now you could buy more, and the product would last longer. In the 19th century, Dijon mustard began to be sold in jars.

In search of culinary delights, trying to find all kinds of information about it French product, you will find out that the list original ingredients this spicy paste not freely available. Dijon mustard, the recipe for which has been kept secret (by law) for almost 400 years - cooking masterpiece, the taste of which you can only imitate. We'll see how to do this now. There are many recipes on the Internet, but the true similarity can only be noticed by those who have at least once eaten French mustard. Based on this, special attention should be paid to next recipe. Despite the simplicity of preparation, this dressing will amaze real gourmets with its properties. Begin!

In stores you are unlikely to find the variety that contains French mustard, so we resort to an alternative - we buy ordinary mustard powder. So, for cooking we need:

Mustard powder - 50 g;
Wine (white dry) - 180-200 g;
Honey (natural) - 1 tbsp;
Garlic - 1-2 cloves;
Vegetable oil - ½ tsp;
Onion (onion) - 1 pc.;
Salt - 1 tsp;
Tabasco sauce or regular tomato paste.

Finely chop the onion and place it in a saucepan, add chopped garlic, mix. Place the container with the ingredients on the fire, bring to a boil and cook for 5 minutes over low heat. After this, the contents must be strained and removed from excess liquid. Add to the mixture and beat it all with a whisk or mixer. A little more and we will have our own Dijon mustard. The recipe calls for adding oil and a few drops of Tabasco (tomato paste), which is what we do. Salt, stir, put on the stove and continue to cook the contents over low heat. Stir and evaporate the mixture until thick mass. Did you wait? Cool and place the contents of the pan in the refrigerator for two days. That's it - French mustard is ready!

The option of eating freshly prepared mustard is not excluded, however, Dijon mustard (more precisely, its analogue) acquires the whole range of flavors precisely after two days of aging.

Ready-made mustard goes best with foods such as meat (in any cooking method), poultry (an ideal tandem with baked goose or duck), lard (our dressing is better than any seasoning), boiled beef tongue(this combination has truly deep historical roots).

Don't be afraid to experiment, cooking loves bold experimenters. Cook with pleasure and never cease to amaze your family and friends original sauces, dressings and seasonings. Enjoy your meal!

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:

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, butter and honey. To stir thoroughly.

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!