Dijon mustard is known throughout the world. There is probably no person who does not know this delicate, slightly spicy, pleasant taste. We owe its appearance to the French city of the same name. These products are presented in a huge assortment on store shelves. But it turns out that such a seasoning is not difficult to prepare yourself, at home.

The constant choice of kings

Everyone knows Burgundy as a historical region, famous for its attractions and unique French flavor. But few people are aware that it was this relatively small area that gave us that delicate taste for which we all love Dijon so much. A photo of the original lineup is shown above.

Historians claim that mustard was used three thousand years BC. Moreover, it was used not only in cooking, but also in medicine. It is believed that it came to Europe from Asia. But only in Dijon were they able to create the recipe that later conquered the whole world.

The small French town was the center of mustard production in the early Middle Ages. Mustard has been mentioned in royal registers since 1292. It is known that Philip VI loved this seasoning. For a long time, in the houses of the nobility, it was an indispensable addition to the meal, emphasizing the refined taste of the owners of the house. It was only in the 18th century that the spice became popular among other segments of the population.

Uniqueness in every grain

In 1937, the French Ministry of Agriculture issued a certificate confirming the authenticity of the origin of Dijon mustard. That is, that the product is produced in a specific territory, according to strictly established rules.

But the main thing that distinguishes Dijon mustard from regular mustard is its composition. The classic seasoning is made from brown grains, white wine, water and salt. Moreover, the seeds can be either whole or crushed. But it is believed that they should be grown near Dijon.

In addition, Dijon mustard may contain unripe juice, tarragon, lavender, and so on. There are dozens of recipes that are distinguished by their refined taste and pleasant aftertaste. But they all have a soft consistency and viscous structure in common.

White wine is added to the recipe to make the composition very soft. The result is a delicate structure, which is especially appreciated by gourmets.

Unlike French sauce, ours is spicier. It is made from powder, which is obtained from the cake remaining after oil extraction. That is, a kind of waste-free production. Sunflower oil is added to the dry composition. But such fat is not able to neutralize the pungency and harshness (only mustard oil can do this). This is why the domestic seasoning turns out to be very “evil”. In the Dijon recipe, the grains are not processed. Therefore they have a completely different taste.

Useful properties of spices

Dijon mustard is loved not only for its pleasant taste, but also for its beneficial effects on the body. It has antiseptic and antibacterial properties. In addition, the spice contains a large amount of vitamins, minerals, and essential oils.

It contains such useful substances as:

• calcium;
• potassium;
• magnesium;
• vitamins of groups A, B, D, E;
• zinc;
• sodium;
• iron and others.

Thanks to the presence of special essential oils, Dijon mustard promotes the breakdown of fats, improves metabolism, and helps digest food quickly and easily. The product is especially useful for those who want to lose excess weight.

Microelements contained in grains help restore proper carbon and protein balance.

A taste that is unforgettable

Dijon mustard goes well with any meat and vegetables. It is added to pork, beef, lamb, chicken, fish and so on. It is indispensable in salads, sauces, and dressings. Wherever mustard is present, it can literally transform a dish. It becomes special, with a refined, delicate taste.

If you are a big fan of Dijon mustard, we suggest making it at home. It is not difficult to do. In addition, you can always balance the composition to your liking. And given that there are dozens of recipes, you can prepare different sauces yourself every time. We offer some of the most popular ways to make Dijon mustard at home.

Recipe 1

This seasoning has a mild taste, familiar aroma and consistency. Its peculiarity is that not classic black, but white grains are used for cooking. It is these seeds that make the composition very gentle and pleasant. This Dijon mustard recipe is the easiest to make at home.

For the sauce you will need:

• 100 g white mustard seeds;
• 230 g white wine;
• 1 tsp. liquid;
• 1 tsp. refined sunflower oil;
• garlic, salt, allspice beans, cloves, other herbs as desired.

Cooking method:

Let it sit for a day and you can eat. It is very tasty with both white and red meat. The main thing is not to add vinegar to it, as it will no longer be Dijon mustard.

Recipe 2

The sauce prepared in this way has a slight bitterness and a sweet and sour taste.

For the recipe you need to take:

• 200 g dark mustard seeds;
• 100 g white wine;
• 100 g balsamic;
• 100 g purified olive oil;
• 1 tbsp. l, flower honey;
• 1 tsp. salt;
• 1 tsp. crushed black pepper.

Cooking method:

The expressiveness of the sauce depends on the size of the mustard seeds. The larger they are, the brighter the taste of the seasoning will be.

Recipe 3

This sauce takes longer to prepare than the previous ones. But the mixture turns out to be unusual, with a slight hint of citrus aroma and an exotic aftertaste. You can see in the photo what Dijon mustard looks like according to this recipe.

To prepare you will need:

• 200 g mustard seeds;
• 50 g squeezed orange juice;
• 50 g of purified vegetable oil (either sunflower or olive can be used);
• 200 g white wine;
• 1 tbsp. l. liquid honey;
• 1 tbsp. l. salt.

This Dijon mustard recipe is prepared in several stages:

This recipe can be supplemented with other spices to suit your taste. This sauce can be stored for about three months in the refrigerator.

04.03.2018

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

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

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

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

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

This popular seasoning is especially loved in Russia.

What mustard looks like - photo

general description

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

The mustard plant reaches a height of about 1.5 meters, it has an erect stem and a tap root. The flowers are golden yellow. The fruits are pods containing small, tiny, about 1 mm round, light yellow seeds with a smooth surface.

Mustard is native to Asia Minor but is now cultivated as a major commercial crop in Canada, India, China and temperate Europe.

What mustard is made from: composition

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

• White or yellow mustard (Sinapis alba or Brassica alba): The seeds are light straw yellow in color and slightly larger than the other two varieties. They have a mild spiciness. Originating in the Mediterranean, it is used to make bright yellow American mustard. This is the main ingredient in American mustard.

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

• Brown mustard (Brassica juncea): originally from Northern India, its other names are gray or Russian, as well as Chinese, Indian, Sarepta, and are rather large grains of brown color. Many European mustards are made from brown seeds. Also used in Indian cooking.

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

How to make mustard seasoning

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

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

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

The reason is that to obtain mustard powder, the oil is squeezed out of the seeds and what remains is ground. Valuable mustard oil is sold separately, and cheaper sunflower or soybean oil is added to the seasoning. Powdered mustard is more pungent and does not have a piquant aroma.

Here's how to make real mustard from whole seeds:

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

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

Types of ready-made mustard seasoning

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

Creole - brown mustard seeds were pickled in vinegar, crushed and mixed with horseradish. It's hot and spicy.

German mustard– from soft to hot, spicy and slightly sweet. The consistency can vary from smooth to coarse, and the color can range from pale yellow to brown.

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

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

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

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

Grainy mustard– made from a mixture of whole and ground seeds, usually brown.

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

Beer mustard - uses beer as a liquid base instead of or sometimes in addition to vinegar. Having less acidity, mustard with beer usually tastes sharp.

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

Dijon mustard: what is it, homemade recipe

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

What is Dijon mustard?

Dijon mustard is a paste-like condiment made from white wine and brown mustard seeds, also containing other spices, pale yellow in color and slightly creamy in consistency, used in both hot and cold meats and salad dressings. Her recipe may also include whole seeds.

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

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

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

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

What Dijon mustard looks like - photo

How to make Dijon mustard

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

Please note that the seeds should be allowed to soak for 48 hours before cooking, and the finished seasoning should be refrigerated for an additional 24 hours to stabilize. But the actual cooking time is very short.

Classic whole grain recipe

What you will need:

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

How to cook:

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

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

How is Dijon mustard different from regular mustard?

Dijon mustard, of course, differs from “regular” mustard both in composition and in quality characteristics; the difference is clearly presented in the table and in the photo:

Smell and taste

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

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

• White mustard seeds have a weak, sweetish taste.
• The brown ones are first bitter from the outer husk, and then a strong burning taste appears.
• Black ones combine these features: they taste sharp, hot, spicy.

The spiciness can be adjusted by mixing different types of seeds, for example, if black or brown mustard seeds are used exclusively for spicy seasoning, then the combination of mild white and strong black mustard seeds may provide only a slight spice.

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

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

How to choose and where to buy mustard

When selecting mustard greens, look for clean green leaves without brown spots. The smaller, more tender spring leaves will be milder in flavor than the mature ones sold in the summer and fall.

Mustard plant seeds are usually sold in stores in different forms:

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

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

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

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

Avoid mustards colored with artificial colors; it is better if the color is added using natural turmeric.

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

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

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

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

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

How and how long to store mustard

Place mustard greens in a plastic bag and store in the refrigerator for 3-4 days.

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

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

Ready-made mustard that is a little over a year old is still usable, but has lost its pungency.

Chemical composition of mustard

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

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

Health Benefits of Mustard

Mustard is very high in calories: 100 g of seeds contain 508 calories. However, it consists of high-quality proteins, essential oils, vitamins, minerals and dietary fiber, due to which it has beneficial properties.

What are the benefits of mustard seeds?

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

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

Mustard is rich in minerals that are beneficial to health, especially many of these:

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

The famous mustard condiment in the form of a paste consists of only 30% seeds. So, to reap the benefits of the above vital and nutritious nutrients, you will either have to eat mustard sprouts from 100 grams of mustard seeds or at least 300 grams of prepared mustard.

The benefits of mustard for the human body

The valuable nutrients present in different parts of the mustard plant such as seeds, leaves and oil collectively offer immense health benefits along with a unique taste.

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

Mustard oil and its beneficial properties

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

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

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

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

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

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

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

Contraindications (harm) of mustard

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

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

In case of individual intolerance, mustard causes an allergic reaction.

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

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

The use of different forms of mustard in cooking

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

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

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

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

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

Here are some tips on what to eat mustard with:

• Mustard glaze is great for cooking meat! Pork, baked chicken wings or thighs taste amazing when coated in a mustard brown sugar glaze when baked in the oven.
• Very tasty with potatoes, for example, in salads. Also try adding a little mustard to mashed, baked or roasted potatoes just before baking them in the oven.
• It also goes well with fish. Adding mustard to a marinade, rubbing the fish before grilling, or serving the sauce with the finished dish are all delicious options.

Application of French mustard beans (Dijon)

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

• This is a great addition to sandwiches and a must for sausage. The slight sourness of mustard grains makes it an ideal combination for fatty foods. That's why it's so often served with homemade sausage.
• Great for meat - steaks, pork chops. Add a spoonful of grainy mustard to the sauce for even more delicious flavor.
• Whole grain mustard is very good with lamb. This meat needs strong, rich flavors, so this seasoning complements it perfectly.

How can you replace mustard in a recipe?

If you don't have mustard powder, consider options for replacing it.

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

You've probably all tried store-bought Dijon mustard; it goes great with a variety of appetizers. We offer its recipe, we do not pretend to be authentic, but the mustard we prepared turns out very tasty.

Homemade Dijon mustard is quick to prepare. This sauce is named after the town where it was first offered to the public. French cuisine is known for its delicate and at the same time piquant taste and exquisite presentation of dishes. Mustard, made according to a classic recipe, can add a touch of aristocracy to salads, poultry and carbonate dishes. It can be served either pure in gravy boats or as a component of various dressings.

In addition to its taste properties, Dijon mustard differs from the pasty mustard we are used to in that it contains grains infused with young dry white wine, which complement the pasty substance of the multicomponent mass, creating a textural contrast. The classic version necessarily implies the presence of small dark brown whole grains of the plant in a creamy paste.

Both an experienced cook and a beginner can prepare this sauce at home. The technological process does not involve complex manipulations, and the composition of the sauce does not involve expensive and rare ingredients. The taste of the finished culinary delight can be adjusted: from spicy to sweet.

For burning pungency, almost black seeds are used, which can be taken in different percentages relative to white or yellow grains. You can make mustard with a sweet or spicier taste. To make the mustard not spicy, you need to know a few secrets, which I will tell you about. If you want to prepare a spicy product, instead of yellow seeds, take about one third of the black ones. The spices used are sugar, apple cider vinegar or wine, salt, sugar, honey, which are responsible for the taste of the finished product. Recipes may also include garlic, onions, turmeric, a mixture of peppers, tarragon, vegetable oil, and cinnamon. In addition to grains, you can use mustard powder. There are a lot of recipes for Dijon mustard, but mustard seeds are always used in it.

Ingredients

• Mustard seeds – 100 g;
• Orange juice – 20 ml;
• Olive oil – 1 tbsp;
• Dry white wine – 100 ml + 1 tbsp;
• Honey – 1 tbsp;
• Sugar – 0.5 tbsp;
• Salt – 0.5 tsp.

Preparation

To prepare, take high-quality mustard seeds. The larger the grains, the more expressive the finished sauce will be. Place them in a fine strainer and rinse thoroughly under running cold water.

Now you need to transfer the seeds into a saucepan. Pour wine or good apple cider vinegar and freshly squeezed orange juice here. Stir. Cover with a lid and place in a cool place, such as the bottom shelf of the refrigerator, for 48 hours. This time is enough for the grains to absorb liquid and swell.

Residents of France prepare Dijon mustard at home and use good dry wine; it should not be powdered.

After two days, add sugar, honey, oil, a tablespoon of apple cider vinegar or wine to the seeds. Mix thoroughly, being careful not to crush the grains. Place the finished mixture on the fire, bring to a boil and cook for exactly 2 minutes.

Select a third of the grains from the total mass and grind them in a blender. You can also grind the seeds the old fashioned way - in a mortar. The finished consistency should be pasty and homogeneous.

In some recipes, some of the seeds are replaced directly with dry mustard powder.

The crushed seeds remain mixed with the rest of the whole grains. Now, Dijon mustard can be seasoned with spices to taste.

Dijon mustard grains prepared according to this recipe must be stored in a sterile glass container in the refrigerator, but not more than 3 months.

Served as a sauce for meat dishes and various appetizers, goes well with cold fish and vegetable appetizers. Dijon mustard can also be used in marinades for hot meat and fish dishes.

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 in French cuisine are 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:

1. 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.
2. Regular mustard is known for its sharp and rich taste, while Dijon mustard has softer, delicate notes and a sweet and sour aftertaste.
3. 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.
4. 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 relish is a type of French mustard that has a more subtle flavor thanks to the use of white wine instead of vinegar.

How to make Dijon mustard

There are more than 20 recipes for homemade Dijon mustard, 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

To prepare classic Dijon mustard at home, the recipe involves using 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. The finished dressing 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:

1. 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.
2. Pour the broth into an enamel bowl and wait until it cools completely. Then strain through a strainer or several layers of gauze.
3. Grind the mustard seeds into powder using a coffee grinder, pour into another pan, pour in the garlic and onion broth and stir.
4. Beat with a blender or whisk, add salt and oil.
5. 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.
6. 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 is a great addition to appetizers.

Whole grain mustard dressing goes well with a variety of appetizers 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 make whole grain Dijon mustard 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:

1. Place the seeds in a bowl and cover with vinegar and wine.
2. Cover the dish with plastic wrap and keep for 2 days at room temperature. During this time, all the flavors will mix.
3. 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.
4. Transfer the sauce to an airtight container.
5. 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?

• regular 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

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

Making Dijon mustard

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. 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.

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 a homogeneous mass is formed. 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 wine vinegar - 50 g (1/2 cup) glass), 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 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 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, 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.

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.