How to Make Dijon Mustard - Classic and Whole Grain Recipe. Dijon mustard - a combination of light piquancy and exquisite spicy taste

30.08.2019 Meat Dishes

Making Dijon mustard

In the last post http://galkolas.ru/post353668495/ there is a recipe with Dijon mustard. I offer you recipes for its preparation at home. I found several recipes, they are not very different, but some contain tomato paste, while others do not. For you, various options are given here: ru.wikihow.com and tvcook.ru, and you try the recipe that you like best. I will say a few words about Dijon mustard and its peculiarities.

Dijon mustard Is a famous French mustard variety 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 not diluted 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 tastes sour and quite strong. More than 20 varieties of Dijon mustard are produced in France, and one of the most popular is mustard with white wine.

Ingredients: onions (chopped) - 85 g (1 stack.), garlic (chopped) - 2 cloves. honey - 30 g (2 tbsp. l.), mustard (dry) - 120 g, vegetable oil - 15 g (1 tbsp. l.), salt - 10 g (2 tbsp. l.), Tabasco sauce - 4 drops, dry white wine - 400 g (2 stack.)

In a small saucepan, bring the garlic, wine and onion to a boil. Chop the onion into small pieces and crush the garlic. 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.

Put dry mustard in another small saucepan. Strain the wine mixture into a saucepan to remove the chunks of onion and garlic. Stir well until smooth. Then add Tabasco sauce, salt, butter and honey. To stir thoroughly.

Place a saucepan on low heat and stir constantly until the mixture thickens. Do not leave the mustard unattended at this stage, as constant stirring during 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 Option)

Ingredients: brown mustard seeds - 45 g (1/4 stack), yellow mustard seeds - 45 g (1/4 stack), dry white wine - 50 g (1/2 stack), white wine vinegar - 50 g (1/2 stack.), salt - 1/2 tsp. (pinch), light brown sugar - 5 g (1 tsp) - optional.

Take a small bowl. Put all the ingredients in 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 dijon flavors.

Remove plastic wrap. Transfer the mustard mixture from a bowl to a blender. It takes only 30 seconds to achieve a coarse texture.

- Keep in mind that it is impossible to achieve a uniform consistency in this recipe, so do not spend half a day processing mustard.

Transfer the mustard to a small container with a tight-fitting lid. Cover and refrigerate for up to 3 months. The taste of the mustard improves over time (in small amounts).

- Allyl isothiocyanate - the oil contained in mustard seeds gives pungency and warmth, but disappears over time. The longer you store the mustard, the softer it will be.

Dijon mustard (with tomato paste)

Ingredients: mustard powder - 50 - 60 g, dry white 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 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 there and mix. Put the saucepan 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 finished marinade and beat with a mixer or whisk. Then add oil, Tabasco sauce (a few drops) or tomato paste, season with salt. Stir everything thoroughly. Put a saucepan with 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 tightly with lids. Then put in the refrigerator for 2 days. Ready-made mustard can be eaten immediately after cooking, but it is better to wait. It is after two days that the real taste of Dijon mustard emerges.

Dijon mustard (fr. Moutarde de Dijon) is a traditional French, made from seeds of different shades with the addition of all kinds of spices and white wine. A mixture of water, wine vinegar and salt can also be used instead of wine.

The seasoning is pale yellow in color, and its rich taste is sweet and spicy, delicate and pungent. This original dressing serves as a great 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 recipes with photos.

What is the difference between Dijon mustard and ordinary mustard

The taste of this dressing is softer and sweeter than the usual one, so it is a ready-made sauce for salads, main courses, snacks;
The French version differs from the usual one in color, which depends on the type of seeds;
Russian and English spices are made from yellow and white grains, and Dijon spices are made from brown seeds (almost black);
Cooking Dijon mustard includes various spices - allspice, cardamom, cloves, cinnamon.

Whole grain variant 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. She will delight even the most real connoisseurs of this culinary delight.

Components:

0.5 cups of white wine vinegar and white dry wine;
4 large spoons of brown and yellow mustard seeds;
A pinch of fine salt;
5 g light brown sugar (optional).

Cooking scheme:

Pour mustard seeds into a glass dish, pour in vinegar and wine. Cover with thick cling film and remove to stand for a day at the temperature of the living room. All components must be "saturated" with each other's aromas;
Next, we transfer the contents of the container to a mixer, add salt, add granulated sugar if desired, beat until a pasty substance;
Put the mass in a clean glass container, screw the lid on and put it in the refrigerator.

Ready seasoning can be tasted in 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

The present recipe uses chestnut (almost black) mustard seeds, but dry mustard is sometimes used. Creamy paste may contain fine, dark brown whole grains when cooked.

French Dijon mustard should stand in the refrigerator for at least 2 days until the excellent range of aromas appears, but it is not forbidden to taste it right away.

Ingredients:

4 large spoons of mustard seeds (brown);
10 g olive oil;
100 g of onions;
200 ml of table white wine;
Garlic clove;
A tablespoon of honey;
5 drops of Tobasco sauce;
4 g of salt.

Dijon Mustard Recipe:

Pass the peeled garlic through a press, rub the onion on a fine grater, fill it with wine;
Place in a saucepan and set over 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 onions. Mix with mustard grains, ground with a coffee grinder or mortar. Beat everything with a blender;
Pour in butter, add 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 small flame until thickened, stir 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 a refrigerator in a non-metallic container.

Another interesting seasoning option

The darker the mustard seeds, the sharper they are. For a more delicate culinary delight, use light grains. For aroma, the dressing must be infused. If it stands for at least a day, it will make a wonderful addition to your favorite dishes.

Description of the components:

1/2 small spoonfuls of turmeric, brown granulated sugar, honey, vinegar;
0.5 cups of clean water;
20 g mustard seeds;
Anise star;
A pinch of cinnamon.

Preparation:

Soak the mustard seeds in water for 2 hours, remembering to stir constantly. They should swell, become soft;
At this time, we independently prepare a fragrant base. Mix turmeric, sugar, vinegar, preferably liquid honey and a large spoonful of water. Thoroughly grind everything and wait until the honey and sugar dissolve (about an hour);
Grind anise to powder in a mortar. It, together with cinnamon, will add a spicy aroma to the culinary masterpiece;
We mix all the ingredients. If there is excess water in the bowl with mustard seeds, pour it out. Add the ready-made base and delicious spices there;
Stir, let the product brew 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).

A small spoonful of brown sugar;
A spoonful of Dijon mustard, olive oil and lemon juice.

Manufacturing process:

Wash and dry the spinach, randomly arrange on a plate;
Sprinkle with cranberries on top (if it is frozen, then defrost it);
Chop the cheese (if hard, then cut into cubes), garnish with chopped nuts.

To make the sauce, mix all the ingredients together and pour over our "beauty". This dish is very healthy and is perfect for a light dinner.

Cheese and lentil salad

List of ingredients:

3 tomatoes;
A slice of garlic;
200 g feta cheese;
Onion head;
200 g of Mistral lentils;
Greenery;
Dijon mustard, salt tastes.

Cooking instructions:

Cook 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;
In the process of cooking lentils, cover the cheese, cut the tomatoes into slices, the onion into thin slices;
Rub the garlic on a fine grater;
Add the onion, tomatoes, feta cheese to the cooled legumes. Season with French seasoning, garlic, add salt, stir everything;
Sprinkle with herbs before serving.

Nostalgic salad

A nostalgic meal from the late 70s of the Soviet Union, filled 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;
A can (200 g) of canned squid;
A bag of rice for quick cooking (preferably TM "Mistral");
A tablespoon of sour cream;
Salt tastes like;
A teaspoon of Dijon mustard.

Cooking a salad with Dijon mustard:

Boil rice according to the instructions in salted water, cool;
Cut the hard-boiled testicles into small cubes;
Finely chop the squid;
Chop the washed dill;
Mix all the ingredients, season with mustard and sour cream.

Video: Dijon Mustard Recipe

For several centuries in a row, Dijon mustard has been especially popular among culinary specialists. Do you dream at home to recreate the original recipes of famous masters of the culinary arts? Then take our advice and prepare delicious French food!

Dijon mustard: how is it different from the usual one?

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

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

There are about 20 varieties of French sauces.

How to make Dijon mustard?

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

To make a traditional sauce, you will need:

Finely chopped onion - 200 grams.
Grind 2 garlic cloves.
Honey - 4 teaspoons.
Powdered seasoning - 120 ml.
Vegetable oil - 2 dessert spoons.
Tabasco - 4 drops.
Dry white wine - 2 glasses.

How to create a delicious honey dish:

You will need a small saucepan in which the wine is poured, garlic and onions are added.
Boil the mass.
Reduce heat and simmer the sauce, covered for 5 minutes.
Pour the composition into a deep bowl and cool.
Pour dry mustard powder and strained wine mixture into a saucepan. Stir well until smooth.
Add butter, honey, and tabasco sauce. Stir.
Place the container on low heat. During cooking, the dressing is constantly stirred until a thick consistency is obtained.
Cool the resulting mass. The dish is stored in a plastic container for up to 8 weeks.

Whole Grain Sauce is made from the following ingredients:

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

Cooking process:

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

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

Dijon mustard salads: recipes

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

Salad with fresh tomatoes, cheese and quail eggs.
Salmon fillet salad.

To prepare the first course you will need:

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

Cooking salad:

Eggs and tomatoes are cut into wedges.
Mozzarella is chopped into cubes.
Tear the salad with your hands.
Put the ingredients in a plate, pour with oil, then vinegar and mustard.
Add 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 to decorate the dish.

Let's create a salad:

Cook rice until tender.
Sauce: Mustard is mixed with oil, lemon juice, salt and pepper.
Dice the onion and cucumbers.
Mix together rice, cucumbers, onions and finely chopped herbs.
Pour the salad with the dressing.
Wrap the salmon fillet in rolls and put the salad on top.

French Dijon mustard

The 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.
Possesses bactericidal properties.

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

Dijon mustard is a wonderful addition to various salads, fish and meat. Traditionally, it contains black or brown mustard seeds. Many different spices and white wine are often added to it. How to properly prepare Dijon mustard at home?

Dijon mustard recipe

Ingredients:

fine salt - 0.5 tsp;
wine white vinegar - 0.5 tbsp.;
dry white wine - 0.5 tbsp.;
yellow mustard seeds - 4 tbsp. l .;
brown mustard seeds - 4 tbsp. l.

Cooking process

We take a glass bowl, pour the mustard seeds into it. Then add vinegar and wine.
After that, cover this mass with food wrap and leave it to brew for about a day. The temperature should be at room temperature.
Then you need to transfer the contents of the dishes to a blender, salt to your liking and beat so that a creamy homogeneous consistency is formed.
Then it is necessary to transfer this mixture into a glass container, tighten with a lid.
At the end, you must put it in the refrigerator. After 13 hours, the Dijon mustard will be ready. Serve it, bon appetit!

How to make Dijon mustard with honey at home?

Ingredients:

honey - 4 tbsp. spoons;
garlic - 2 teeth;
dry mustard - 2 tsp;
dry white wine - 1.5 tbsp.;
salt - 2 tsp;
onion - 1 pc;
basil - 1 tbsp l;
rapeseed oil - 2 tbsp. l.

Cooking process

We clean the garlic and onion. Then chop them with a knife together with the basil.
We take a saucepan with a non-stick coating, pour the finished ingredients into it and pour out the white wine.
After that, it is necessary to bring everything to a full boil and continue to cook for about 6 minutes, be sure to over low heat. The prepared mass must be cooled, well filtered through a sieve. Anything that remains must be thrown away.
Then, add mustard powder, stir constantly until this mixture is homogeneous.
After that, carefully add honey, pour in rapeseed oil and salt to your liking.
Then put the finished mixture on a slow fire and cook until it thickens.
Transfer the finished fragrant mustard into a clean container, cool it completely and put it in the refrigerator for a day.

Dijon mustard with cinnamon at home

Ingredients:

honey - 1 tsp;
filtered water - 0.5 tbsp.;
wine vinegar 1 tsp;
cinnamon - a small pinch;
cloves - 2 pcs.;
white mustard seeds - 160 g;
olive oil - 1 tsp;
various spices.

Preparation

We throw cloves, Provencal herbs into the pan.
Then pour a little water and put on fire until it boils completely.
Then add salt to your taste and cook for 3 minutes.
Then you need to take a bowl, in it crush the seeds of white mustard with a mortar.
After that, pour them into a container and fill with fragrant water, strained mass.
Next, pour in olive oil, vinegar, add a little cinnamon, put honey. Mix the whole mass thoroughly, cool the prepared mustard and put it in the refrigerator.

In France there is a wonderful city of Dijon, and mustard, popular all over the world, is 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. In case of a cold, it will instantly clear the nose, this is not a sweetish French seasoning for you - ours warms you even in cold winter.

History of appearance

In France, mustard has been used since 1292, it was during this period that it was mentioned in the royal registers. Mustard has been known under the name "Dijon" 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 appeared. This production marked the beginning of an active invasion of Dijon mustard into the lives of people in different countries. And in 1937 the brand "Dijon mustard" was officially approved.

What is the difference between Dijon mustard and ordinary Russian mustard

Let's dwell on the differences:

The French product is made from refined grains of black and Sarepta mustard. The seeds can be whole or crushed and are grown near Dijon in Burgundy. Juice of unripe grapes or young white wine is added to it. Some recipes use wine vinegar. The taste of the French product is delicate, with a sweet and sour taste. The composition may contain spices, such as tarragon, lavender or thyme;
Our mustard is most often made from powder, although now you can buy a product from the seeds of Sarepta mustard, which is grown near Volgograd. Powder for seasoning is not obtained by grinding the grains, but made from the cake, which remains after the oil is squeezed out of the grains. Do you feel the difference? The French Grain Sauce has native mustard oil, and our powdered seasoning is made with vegetable oils. But only mustard oil can soften the harshness and pungency, and ordinary sunflower oil cannot, so we cry from our sauce;
So, the French product has a softer taste, it is moderately spicy, completely without harshness, a little sweet. Our product is hotter, much meaner;
French sauce has a wonderful soft texture with a viscous texture, most often found in grains, while ours is usually prepared as a smooth sauce. The shade of Dijon can be from pale yellow to bright yellow;
The French do not have a uniform way of cooking. Natural wine vinegar, white or red Burgundy wine, as well as herbs and spices can be added to the sauce. There was a time when sour grape juice verjuice (verjus) was added instead of wine vinegar, which was also quite suitable. Our recipe is much simpler, except for the mustard itself, you will need water, salt, a little spices and vinegar.

Cooking applications

Dijon mustard is delicious and healthy. It promotes good digestion and has an antioxidant effect. Therefore, it goes well with any meat, and especially with kebabs or barbecue cooked on the grill. Perfectly complement boiled pork, pork chop, if, before putting a piece in the 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 pieces (thickness 4 cm), make cuts in each. Rub the slices with spices and Dijon mustard. Thanks to the transverse cuts, the meat is well saturated. Then fry it in a frying pan hot with oil.

The B vitamins found in grains are important for proper carbohydrate metabolism, so the French grain product also has very beneficial properties. Grain mustard also shows itself perfectly in fatty meat dishes. Burning grains will help to better assimilate fatty foods, because it is not recommended to give up meat products and rich cabbage soup, especially in winter.

It is absolutely irreplaceable in many sauces and salad dressings. After all, someone loves sweetness, and someone loves bitterness. This sauce will bring everyone together. As for homemade mayonnaise, it is better to add grained French mustard to it, then it will suit literally everything from fish to salads.

You can fantasize with additives: make mayonnaise with tarragon and grained mustard to the fish, add garlic and thyme to the meat. The sauce enhances the taste of bitter and harsh vegetables such as daikon radish or celery.

It will add a spicy aroma to fish and seafood, which are prepared with the addition of French sauce. For example, a popular Belgian dish is mussels in mustard sauce, to which, in addition to the main ingredients, a product from Dijon is added.

Homemade recipe

The recipe for making a French sauce only seems complicated, but in fact, it is based on mustard seeds, which you can buy today without any problems.

You will need:

dark and light mustard seeds - a mixture weighing 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:

How to replace French sauce

However, it is not at all difficult to find a replacement for a French product. In salads, sour cream dressing with ordinary mustard “works” well with all the components. True, the taste turns out to be unusual, with a slight pungency, but if you season fresh cabbage salad with such a dressing, the vegetable will become much softer.

If you really want something, you must definitely cook it. Therefore, do not be afraid to experiment, there is no Dijon mustard - add to the dish the usual dining room, but with the taste of horseradish.

The second number is the Cossack version of mustard; cucumber pickle was added to this sauce instead of the traditional vinegar. Sharp, 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 little different from Dijon. It can be used as a seasoning for any food, especially meat, in pickles and sauces, added to salad dressings.