Mustard, like many other useful plants, has been known to people for a long time. In China, its seeds were used as important element in cooking, over 3000 years ago, and the Romans used the plant as a medicine.

Dijon mustard (aka French) is one of the most famous mustard varieties. In 1634, in the city of Dijon, the recipe for this spicy dressing... Its preparation is different from the usual recipe these days. The purified and crushed powder had to be diluted not with water or vinegar, but with Verjus (verjus - sour juice white grapes) or white wine.

Taste qualities that Dijon mustard possesses, incredibly quickly brought it to the world level. Kings, kings, dukes and other privileged people from all over the world either used it regularly or tried it at least once. Previously, they bought only fresh mustard, and they had to do it every day. With the advent of the concepts of "preservatives" and "conservation", everything became a little easier, now you could buy more, and the product was stored longer. In the 19th century, Dijon mustard was also sold in cans.

Looking for culinary delights by trying to find all sorts of information about this French product, you will find out that the list original ingredients this spicy pasta in the public domain is not. Dijon mustard, the recipe of which has been kept secret (by law) for almost 400 years, is a culinary masterpiece, the taste of which you can only imitate. We will now see how to do this. There are many recipes on the Internet, but only those who have eaten French mustard at least once can notice the true similarity. Based on this, special attention should be paid to next recipe... Despite the simplicity of preparation, such a 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 (dry white) - 180-200 g;
• Honey (natural) - 1 tbsp.;
• Garlic - 1-2 cloves;
• Vegetable oil - ½ tsp;
• Onions (onions) - 1 pc.;
• Salt - 1 tsp;
• Tabasco sauce or regular tomato paste.

Chop the onion finely and place it in a saucepan, add the chopped garlic and mix. The container with the ingredients must be put on fire, brought to a boil and cooked for 5 minutes over low heat. After that, the contents must be filtered and removed from the excess liquid. It is added to the mixture and all this is whipped with a whisk or mixer. A little more and we will have our own Dijon mustard. The recipe provides for the addition of oil and a few drops of Tabasco ( tomato paste), which we do. Salt, stir, put on the stove and continue to cook the contents over low heat. Stir and evaporate the mixture until a thick mass is obtained. Wait? Refrigerate and place the contents of the pot in the refrigerator for two days. That's it - the French mustard is ready!

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

Ready-made mustard goes best with such products as meat (in any cooking option), poultry (perfect tandem with a baked goose or duck), bacon (our dressing is better than any seasoning), boiled beef tongue(this combination has truly deep historical roots).

Feel free to experiment, cooking loves the daring experimenters. Cook with pleasure and never cease to amaze your family and friends with original sauces, dressings and seasonings. Enjoy your meal!

Dijon mustard is a great addition to meat, fish, a variety of salads... It is traditionally prepared from brown or black mustard seeds with the addition of white wine and other spices. Let's take a look at how to properly make it at home.

Dijon mustard recipe

Ingredients:

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

Preparation

Pour the mustard seeds into a glass bowl, pour in the wine and vinegar. Then cover the mixture with cling film and leave to stand for about a day at room temperature. After that, we transfer the contents of the dishes to the blender bowl, add some salt to taste and beat until a homogeneous creamy consistency is obtained. Next, we transfer the mass to a clean glass jar, tighten the lid and put it in the refrigerator. Ready mustard can be served after 12 hours.

Dijon mustard with honey at home

Ingredients:

• rapeseed oil - 1 tbsp. spoon;
• basil - 1 tbsp spoon;
• dry white wine - 1.5 tbsp.;
• onion - 1 pc.;
• garlic - 3 cloves;
• dry mustard - 130 g;
• salt - 2 tsp;
• honey - 3 tbsp. spoons.

Preparation

Peel the onion and garlic and chop it together with the basil with a knife. In a saucepan with non-stick coating pour out the white wine and pour in the prepared ingredients. Then we boil everything and cook over low heat for about 5 minutes. Cool the prepared mixture, filter through a strainer, and discard the rest. Next, stirring constantly, add mustard powder and stir until the mass becomes homogeneous. Now we carefully introduce rapeseed oil, add honey and salt to taste. After that we put the mixture on slow fire and boil until thick. We shift the mustard into a clean jar, cool it completely and put it in the refrigerator for 24 hours.

How to make Dijon Cinnamon Mustard?

Ingredients:

Preparation

Put Provencal herbs, cloves in a saucepan, pour in a little water and set on the fire to boil. Then add some salt to taste and cook for 2 minutes. In a bowl, crush the seeds of white mustard with a mortar, pour them into a jar and fill them with the strained aromatic water mixture.

Dijon mustard. Dijon mustard French mustard recipe at home from mustard powder

Then add honey, throw in a pinch of cinnamon, pour in vinegar and olive oil. Mix everything thoroughly, cool the mustard and put it in the refrigerator.

Russian mustard and French mustard: what's the difference?

Even the most casual dinner, not to mention festive feast, you will never do without mustard, which can have a wide variety of varieties. Today, Russian mustard is "in vogue" among culinary specialists, which is distinguished by a recognizable "super-sharp" taste, but many also like French mustard, which has a truly European softness.

What kind of seasoning should you choose to add a special flavor to your dish? To answer this question, it is worth learning more about each type of mustard.

Russian mustard: Egyptian heritage

This type includes, as a rule, white or gray mustard, which is most often used in food production. It has a special pungent taste, which provides a special substance that emits a pungent odor and can even irritate mucous membranes.

Dijon mustard - recipe

The recipe for the preparation of mustard "in Russian" was known in Ancient Egypt, and until now the technology of preparing this seasoning in Russia is largely guided by it.

However, to experience what real Russian mustard is, you only need to try natural product that does not contain the preservative toluene. To find out the "original" is very simple:

• it has a sharp, but at the same time does not sour taste(toluene gives the acid),
• its causticity invigorates rather than annoying (preservatives can make this caustic unpleasant),
• even after very active consumption, Russian mustard does not leave a dry taste in the mouth.

And, of course, properly prepared Russian mustard is an excellent "antibiotic" - its ability to disinfect the body and kill harmful microbes is simply undeniable!

French mustard: a gift for gourmets

For those who find Russian mustard too spicy, softer French mustard is more suitable. This seasoning is made from black seeds, which in Russia are most often used for the production of mustard plasters, rather than food. However, with correct processing in France, black mustard acquires a special taste that is also very easy to recognize:

• French mustard has a noticeable pungency, but at the same time it does not irritate the mucous membranes: this is possible due to a special production technology, in which the seeds are subjected to long heat treatment and acquire a rather tart rather than bitter taste,
• French mustard does not have a too pungent aroma - it feels rather soft and subtle,
• in certain situations, French mustard may even have a nutty flavor and aroma - this is achieved due to the fact that the seeds are fried in vegetable oil before cooking.

One of the most popular varieties of French mustard is the Dijon seasoning. For its preparation, the seed powder is not diluted with vinegar and water, as is the case with the usual recipe, but with white wine or sour grape juice, and this gives the seasoning a special taste that can even be called delicate. To feel it, you should try the seasoning with any dish, and even if you have never liked mustard after such a meal, French mustard will definitely become one of your favorite spices!

French and Dijon mustard: 8 recipes + bonus

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.

How to make Dijon mustard at home

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 even cold winter warms.

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. This production marked the beginning of an active invasion of Dijon mustard into people's lives. different countries... And in 1937 the brand "Dijon mustard" was officially approved.

How does Dijon mustard differ from ordinary Russian mustard

Let's dwell on the differences in detail:

1. 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;
2. 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? Grain French sauce has native mustard oil, and vegetable oils are added to our powdered seasoning. But only mustard oil can soften the harshness and pungency, and ordinary sunflower oil no, that's why we cry from our sauce;
3. So, the French product has a softer taste, it is moderately spicy, completely without harshness, a little sweet. Our product is hotter, much meaner;
4. Have French sauce wonderful soft consistency with a viscous texture, it is most often found in grains, and ours is usually prepared in the form of a smooth sauce. The shade of Dijon can be from pale yellow to bright yellow;
5. 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 was added instead of wine vinegar grape juice verjuice, which was fine too. Our recipe is much simpler, except for the mustard itself, you will need water, salt, a little spices and vinegar.

How to make a lollipop at home - try to make this delicacy according to our recipes.

How to make tartlets with smoked chicken and mushrooms, read our article.

Polish cod recipe is an amazingly tasty fish recipe that turns out to be very tender and tasty.

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. Grate 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. Also, grain mustard shows itself perfectly in dishes from fatty meat... Burning grains will help to better assimilate fatty foods, because to give up meat products and rich cabbage soup is not recommended, 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.

• 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;
• a mixture of peppers - 2 pinches.

Total cooking time: 2 hours 15 minutes.

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... 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; instead of traditional vinegar, they added cucumber pickle... 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, add to salad dressings.

Homemade Dijon mustard

General description of mustard

Russian mustard differs from European mustard in its special pungency. In European countries, they prefer almost sweet mustard with various additives.

The raw materials for the manufacture of this seasoning are the following three types of mustard:

• white mustard, also called "English mustard";
• black mustard, the well-known Dijon mustard is prepared from its seeds;
• sarepta (by the name of the area where it is grown) or Russian mustard.

The most famous in Europe is Dijon mustard. There are about 20 varieties of Dijon mustard in France; mustard with white wine is especially popular.

Other mustard varieties less known in our country include Bavarian mustard made from mustard seeds. coarse with a caramel flavor, American - from the seeds of white mustard and rather sweet, English, from slightly crushed mustard seeds with the addition of apple juice or cider. In Italy, fruit mustard with pieces of fruit (lemons, apples, pears) with the addition of white wine, honey and spices is very popular.

Mustard flavor

Mustard has a specific spicy taste. The flavor of this seasoning largely depends on the type of mustard and additives.

Combining mustard with other foods

Mustard goes well with meat, poultry, sausages, sausage. English mustard is good with steaks and roast beef.

The use of mustard in cooking

Mustard is primarily used as a seasoning for meat dishes, poultry dishes, and also as an ingredient in marinades.

Mustard is often used when roasting meat and poultry, as it prevents the meat juice from flowing out and flavor the dish.

Mustard is also an ingredient in the production of Provencal mayonnaise.

In addition to cooking, we note that the well-known mustard plasters are made on the basis of mustard powder.

Convenient accessories:

• Mustard scoop
• Container for mustard with a spoon

Mustard storage

Mustard is stored in glass jars in a dark place so that it does not lose its taste and aroma.

Traditional role in dishes

Mustard is used as a seasoning for meat and poultry dishes.

Allowable substitutions

Wasabi sauce, for example.

History of the origin of mustard

A seasoning based on mustard seeds has been known for a long time. There is evidence that mustard seeds were used in Indian cuisine back in 3000 BC, and the first famous recipe mustard dates back to 42 AD.

Mustard has always been very popular in France. Since the 9th century, the production of mustard has been one of the important sources of income for French monasteries. And the French city of Dijon became the birthplace of the popular Dijon mustard, which even the kings of France demanded for the table.

In the appearance various seasonings and spices from the West Indies, the popularity of mustard faded somewhat, but the Dijon people did not give up and in 1634, according to the royal verdict, the city of Dijon was given the exclusive right to produce mustard. This did not help much to revive the favorite seasoning, but after a hundred years, Dijon mustard was revived again - now with additives (capers, anchovies).

In England, by the 17th century, the city of Tewkesbury had become a recognized center for the production of English mustard. The so-called "mustard" balls were produced here, which were mixed with apple juice, cider or vinegar before use.

This seasoning came to Russia rather late: the first mention of mustard appeared in 1781 in the work of the agronomist AT Bolotov "On the beating of mustard oil and its usefulness."

Currently, the center of mustard production in Russia is the village of Sarepta in the Volgograd region, where mustard has been grown since the end of the 18th century.

Influence on the human body, useful substances

Mustard grains contain quite a lot of proteins - more than 25%, fats - up to 35%. From micro- and macroelements in mustard contains: potassium, magnesium, zinc, calcium, iron, sodium. In addition, it also contains many vitamins: B, E D, A.

How to Make Dijon Mustard - Classic & Whole Grain Recipe

Note that vitamin A is stored in mustard for more than six months.

Mustard improves appetite and enhances the secretion of gastric juice, which leads to the normalization of digestion processes. The substances in mustard help break down fats, so mustard will benefit those looking to lose weight. Mustard, due to its pungency, is not recommended for people with gastric ulcer or duodenal ulcer, kidney disease.

Important properties of mustard are its antimicrobial, antifungal and anti-inflammatory effects. Mustard is also an antioxidant.

When using mustard, especially Russian, one should observe the measure so as not to burn the gastric mucosa and not cause skin irritation.

Mustard is also widely recognized drug... Thanks to its warming effect, it is useful for colds, coughs and laryngitis. An old way to treat a cold is to put mustard powder in your socks at night.

Mustard for the bride

It was customary among the Germans to sew a grain of mustard into a veil for the bride, which was a symbol of a lasting marriage and the dominant role of women in the family.

Mustard fights evil

In Denmark, mustard seeds are scattered in the house for good luck and to resist the forces of evil.

Mustard Festival and Mustard Museum

Mustard fans live in Mount Horeb, Wisconsin. Mustard festivals are held here, and the world's only Mustard Museum is located here. There is also the American College of Mustard in this city.

Mustard makes dishes cleaner

Powdered mustard can be used as detergent for washing dishes, it was with dry mustard that they washed dishes in public catering in Soviet times.

04.03.2018

Mustard was almost the first seasoning people used to supplement food, and beneficial features have been known for a long time, but modern research has revealed that it can bring not only benefits, but also harm to the body. Here you will find out Interesting Facts, including about such a popular variant as Dijon mustard - what it is, what it is made of, how to cook it and much more.

What is mustard?

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

The name "mustard" is used 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. Prepared mustard is dry mustard combined with a liquid like vinegar, wine, or even water to form a paste. Its texture and flavor depends on what type of seed is used, how finely ground it is, 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 - Cabbage or Cabbage or Brassicaceae and Cruciferae.

The mustard plant grows to a height of about 1.5 meters, it has an erect stem and taproot. Flowers are golden yellow. Fruits in the form of pods, in which there are small, tiny, about 1 mm round, light yellow seeds with a smooth surface.

Mustard is native to Asia Minor but is currently cultivated as one of the main commercial crops in Canada, India, China and the temperate climate of Europe.

What mustard is made of: composition

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

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

• Black mustard (Brassica nigra): small and very pungent seeds are more expensive so they are less common. Mustard seeds are very pungent. This species is mainly found in South Asia. It tastes stronger than the other two.

• Brown mustard (Brassica juncea): originally from North India, its other names are gray or Russian, as well as Chinese, Indian, Sarepta, it is a rather large brown grain. 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 mustard seasoning is made

When thousands mustard seed crushed to form a mustard powder that can be used alone as a spice or added to other mustard ingredients.

For example, it is mixed with water, wine or vinegar, and other spices are added to make many varieties of the pasty seasoning we call mustard. Depending on the liquids and spices used, it can be soft or very pungent.

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, oil is squeezed out of the seeds, and what remains is crushed. Valuable mustard oil is sold separately, and cheaper sunflower or soybean oil is added to the seasoning. Powdered mustard is more pungent, it has no piquant aroma.

Here's how real mustard is made from whole seeds:

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

Dijon mustard- was originally prepared in Dijon (France), made from brown and / or black seeds, seasoned and 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 marinated in vinegar, crushed and mixed with horseradish. It is spicy, spicy.

German mustard- Soft to pungent, spicy and slightly sweet. The consistency can range from uniform 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- usually served in Asian restaurants as a dipping sauce.

American mustard- also called yellow because of its vibrant color. it soft seasoning with a sweet flavor, popular as a hot dog and burgers additive. It is made from white mustard seeds mixed with salt, spices and vinegar, usually with turmeric added.

Honey mustard, sweetened with honey, syrup or sugar, tastes both hot and soft.

Grainy mustard- made from a mixture of whole and crushed seeds, usually brown.

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

Beer Mustard - Beer is used as a liquid base instead of or sometimes in addition to vinegar. With less acidity, beer mustard tends to taste spicy.

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

Dijon mustard: what it is, a homemade recipe

Hot, creamy taste French Dijon mustard is versatile and goes well with almost anything, so its popularity is high all over the world. What are the features, read on.

What is Dijon Mustard?

Dijon mustard is a pasty seasoning based on white wine and brown mustard seeds, it also contains other spices, has a pale yellow color and slightly creamy consistency, is used in hot and cold meats and in salad sauces. Her recipe may also include whole seeds.

This name originally referred to the recipe for ready-made mustard, which has been made since 1865 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.

Nowadays, the term "Dijon mustard" has become common, so any mustard that uses the main recipe of Dijon can be called Dijon mustard.

One of the most important ingredients in traditional Dijon mustard is 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 great substitutes. The recipe also includes white wine, and if you want authenticity by all means, use a white wine from Burgundy like Chablis or Burgundy Blanc (which are made from Chardonnay grapes).

What does Dijon mustard look like - photo

How to make Dijon mustard

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

Note that before cooking, the seeds must be allowed to soak for 48 hours, and the finished seasoning must be allowed to cool for another 24 hours to stabilize. But the actual cooking time is very short.

The classic whole grain recipe

What you need:

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

How to cook:

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

it classic version Dijon mustard for a slightly crunchy texture. It will keep in the refrigerator for several months as long as it is tightly closed.

How does Dijon mustard differ from ordinary mustard

Dijon mustard, of course, differs from the "usual" one 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 will vary depending on the type of mustard and the ingredients. Pungent taste it acquires 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 to form an essential oil, which gives the characteristic flavor.

The darker the mustard seed, the sharper and tastier seasoning out of him:

• White mustard seeds have a faint, sweetish flavor.
• The browns first taste bitter from the outer husk, and then a strong pungent taste develops.
• Black combines these features: they taste sharp, pungent, spicy.

The pungency can be adjusted by mixing different types of seeds, for example if black or brown mustard seeds are used exclusively for hot seasoning, then the combination of soft white and strong black mustard seed can give only a slight speck.

Also, the taste 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 with heat. Although black mustard is considered extremely pungent compared to other mustard varieties, it is sweetened and softened when heated or toasted. The warmth gives it a nutty flavor.

How to choose and where to buy mustard

When choosing mustard greens, look for clean green leaves with no brown spots. Small, more tender spring leaves will taste softer than mature leaves sold in summer and fall.

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

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

Mustard powder should be uniform in color, well crushed, and free from mold or moisture.

At the time of buying ready-made seasoning always pay attention to the ingredient list. Some manufacturers add harmful preservatives, for example, potassium pyrosulfite (E 224), which can cause nausea, headache or even asthma attacks in sensitive people.

Read the label carefully, the composition should indicate whether the product is made from mustard powder or grains. The latter is preferable, since such a seasoning contains more nutrients and it tastes better.

Avoid mustard tinted with artificial colors, it is better if the color is added with 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 lot of preservatives, since there are no components in it that quickly deteriorate.

Mustard is usually readily available in supermarkets in the spice section, so do 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.

When buying whole grains, it is wise to choose organically grown grains to avoid the risk of ingestion harmful substances... You can buy excellent mustard seeds from global producers in this section of the IHerb online store:

How and how much to store mustard

Mustard greens are put in plastic bag and stored in the refrigerator for 3-4 days.

Mustard powder is stored in a cool, dark place in an airtight container for six months and whole seeds 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 and not deteriorate, but as soon as it is opened, the aroma and pungency begin to disappear. Buy this seasoning in a small package and replace every few months.

Ready-made mustard, which is just over a year old, is still usable, but loses its pungency.

Mustard chemical composition

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 have 508 calories. However, they are made up of quality proteins, essential oils, vitamins, minerals and dietary fiber, which is why they have beneficial properties.

Why mustard seeds are useful

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

• Seeds - great source 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.
• In 100 g of mustard, 4.733 mg of niacin (vitamin B3) is 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 - vitamins A, C and vitamin K.
• It is an excellent source of vitamin E - gamma-tocopherol. Content is 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 healthy minerals, 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 - essential for the production of red blood cells;
• iron - important for the formation of red blood cells and cellular metabolism.

The famous mustard spice paste consists of only 30% seeds. Thus, in order to benefit from the above vital and 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

Valuable nutrients present in different parts of the mustard plant, such as seeds, leaves and oil, together offer huge benefit for health along with a unique taste.

• Prevents cancer... As a member of the Cabbage family, the seeds of the mustard plant contain high amounts of beneficial phytonutrients called glucosinolates, which are valuable for prevention different types cancer of the bladder, colon and cervix. Various studies have shown that the anti-cancer effects of these ingredients inhibit growth 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 usefulness in the treatment of psoriasis-related lesions.
• Have a therapeutic effect on contact dermatitis... Consuming mustard seeds helps in relieving symptoms associated with contact dermatitis, heals the skin and reduces swelling.
• Improves the cardiovascular system... Mustard oil has shown positive results in reducing the incidence of cardiac arrhythmias. The cardioprotective properties of mustard oil may be related to the presence of omega-3s fatty acids among other useful ingredients.
• Controls diabetes... Mustard greens are great for diabetics. It helps neutralize the effects of oxygen-free molecules and protects against oxidative stress damage in diabetics. The addition of mustard oil to food helps in lowering glycosylated proteins and serum glucose levels.
• May lower cholesterol... The leaves of the mustard plant have an amazing ability to bind bile acids in the digestive tract, which facilitates the elimination of these acids from the body. Bile acids usually contain cholesterol, so eventually the binding process helps lower cholesterol levels.
• Valuable for the health of women during the menopausal phase... The benefits of mustard for a woman's body are attributed to the presence of magnesium in the plant along with calcium, which stimulates bone health and prevents bone loss associated with menopause. This helps reduce the risk of osteoporosis.
• Treats cough for colds... It is a wonderful decongestant and expectorant that helps in clearing mucus in the airways. Mustard is also effective in the treatment of chronic bronchitis.

Mustard oil and its beneficial properties

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

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

1. The first way is to crush mustard seeds to make 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.

Colored red or brown, mustard oil is widely used in North and East India and has many health benefits.

V essential oil there is the so-called glucosinolate - a valuable phytochemical that is responsible for the flavor 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, eating a large number 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 system;
• 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 disease.

The use of different forms of mustard in cooking

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

• Whole seeds - they are fried in oil until burst, 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 pastas, sauces - These are often added to salad dressings along with egg yolk and butter, or as an addition to a main course.
• Greens - they are pre-cleaned by placing them in cool water for a while to precipitate sand and dirt, and then rinse again until the water is clear.

In most recipes, dry and ready-made mustard can be substituted in a ratio of 1 teaspoon of dry mustard = 1 tablespoon of finished mustard. 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 the dough for bakery products, it will inhibit yeast growth, so it will take a longer time to rise.

Here are some tips for what to eat mustard with:

• Mustard frosting is great for cooking meat! Pork baked chicken wings or the thighs are surprisingly tasty if they are covered with mustard brown sugar glaze when baked in the oven.
• Delicious with potatoes, for example in salads. Also try adding some mustard to mashed potatoes, baked or fried potatoes just before baking in the oven.
• It goes well with fish. Adding mustard to the marinade, grating fish before grilling, or serving sauce with ready-made dish Are all delicious options.

The use of French mustard beans (Dijon)

Dijon French mustard (whole beans) is one of the most delicious varieties of this hot seasoning and its use in cooking is very diverse. She is able to transform almost any dish.

• It is a great addition to sandwiches and a must-have for sausages. The slight sourness of the mustard seed makes it perfect combination for fatty foods. This is why it is so often served with homemade sausage.
• Great for meat - steaks, pork chops. Add a spoonful of grainy mustard to the sauce for even more mouth-watering flavor.
• Whole grain mustard is very good with lamb. This meat needs strong, rich aromas, so this seasoning complements it perfectly.

How can you replace mustard in a recipe

If you don't have mustard powder, consider alternatives to replace it.

• Horseradish - It is from the same family as the mustard plant, but it is made from the root, not from the seeds. The similarities between the two make it a great replacement. Horseradish is spicier than mustard, but loses its pungency when heated, therefore, is only suitable for cold dishes. When using horseradish powder as a substitute, use half of what the recipe says for mustard powder.
• Turmeric can also work as an alternative to mustard powder, as long as you don't mind the bright yellow it will color your dish with. This spice has a mild mustard-like spice and similar bitter notes. For replacement, you can take exactly the same amount of turmeric.
• Wasabi powder is another option that will provide the same sharpness you'd expect from mustard. Like horseradish, it is sharper than mustard powder, so use it sparingly. Start by adding about half the amount required by the recipe for mustard, and slowly add until you want to taste.

What is Dijon mustard and how is it different from regular mustard?

1. Dijon is whole mustard seeds, I love her very much, she is so cool!
2. Dijon mustard is perhaps the most famous brand invented during French city Dijon in the middle of the 19th century. For its preparation, ground mustard grains are mixed with wine vinegar and spices. Nowadays, white wine is also often added to it. In France, Dijon mustard is widely used for making all kinds of sauces and gravy for meat; you can find the word "dijonese" in the name of such dishes.
   It should be noted that Dijon mustard, unlike many other products, is not a proprietary name, so most of it is not produced in Dijon. Moreover, in Dijon itself, for a long time (at least since the middle of the 17th century), other types of mustard have been made. Thus, the great writer and culinary expert Alexander Dumas was a great admirer of exquisite and rather soft ("ladies'") mustard with the addition of tarragon, which was packaged no less ... in pots of Sevres porcelain!

   Mustard was known to man several thousand years ago. Mustard seeds are also mentioned in the Bible. It is difficult to say who first guessed to use it as a condiment. There is a legend about how the Persian king Darius sent to the great conqueror Alexander the Great a huge bag of sesame seeds, symbolizing the large number of his army. In response, Alexander allegedly sent the king a small bag mustard seeds: they say, there are fewer of us, but we are much more "biting". However, apparently, mustard in its modern form came to us from the ancient Romans, who mixed sour, not yet fermented grape juice (grape must, must) with crushed mustard seeds. They called the resulting paste mustum ardens (hot must). Hence and English name mustard mustard. Curious that burning properties mustards have found application not only in ancient cooking, but also in ancient medicine, so that mustard poultices (in common parlance mustard plasters) are by no means a modern invention.

3. Dijon mustard (Moutarde de Dijon) is the most famous in Europe, its share today accounts for more than half of the world's mustard seasoning production, and the production technology is based on the traditions of the 14th century. More than 20 varieties of Dijon mustard are produced in France, one of the most popular mustard with white wine. Dijon mustard is produced mainly outside Dijon (like cognac, which is produced not only in the French city of Cognac, there are no laws protecting the authenticity of Dijon mustard, so this practice is legal). Dijon mustard was invented in 1856 by Jean Naigeon of Dijon, who replaced the sour juice of unripe grapes with vinegar.
4. The term "Dijon mustard" (moutarde de Dijon) refers to the method of preparing mustard in Dijon, a city in eastern France. Traditional Dijon mustard is especially spicy. Mustard seeds are now widely imported all over the world.
5. This mustard is made from a different type of mustard (Dijon is the homeland of France, like),
   differs from our traditional, softer and not harsh pleasant taste.
6. Spicy French mustard. This brand is honored by the merchants of edibles for the rich, they like to fall for this ...

Mustard is a seasoning made from ground and whole seeds. It is often used in cooking in various European countries, Russia also has not lagged behind the tradition of consuming mustard. True, there is one difference - in Russia it is used hot mustard, and in Europe, a sweeter one is used.

What is Dijon Mustard?

The most famous mustard is the Dijon mustard. Its history dates back to the distant 1747 to the city of Dijon. different from the usual exquisite taste and pleasant aroma ... At first, Dijon mustard was made from black seeds. Currently, white seeds are also added during its preparation.

To make Dijon mustard like in best restaurants Dijon, the husks must be removed from the seeds. This will give the mustard a pleasant yellow color. After adding the juice of unripe grapes, various spices and herbs as well as salt. From herbs used thyme, tarragon and lavender. Thanks to them, Dijon mustard gains unique taste... If other herbal additives are added to mustard, it can no longer be attributed to Dijon.

In world trade, more than half of the annual turnover of Dijon mustard comes from France. Some of the largest manufacturers are Amora and Maille. Dijon mustard is used for cooking various sauces and seasonings. Also, such mustard is used to season fried meat or fish. Exists two types of Dijon mustard- gentle and strong.

Typically, Dijon mustard is sold in earthenware jars that are thoroughly washed and dried. In our country, it can be found not as often as in France. But if you suddenly find a supermarket selling Dijon mustard, remember that its price for a 205 g jar with basil costs about 230 rubles, and the usual spicy Dijon mustard weighing 250 g will cost you about 150 rubles.

Actually, Dijon mustard recipe is not so complicated, and any housewife can cook it.

How to make Dijon mustard?

Composition:

1. Dry white wine - 1 tbsp.
2. Mustard powder - 60 g
3. Garlic - 1 clove
4. Salt - 1 tsp
5. Vegetable oil - 1 tsp
6. Natural honey - 1 tablespoon
7. Onions - 1 pc.
8. Tabasco sauce - to taste

Preparation:

• Slice small pieces onion and garlic.
• Add wine, honey, chopped onion and garlic to the saucepan. Stir.
• Place the saucepan over the heat, bring to a boil and simmer for 7 minutes over low heat.
• Remove the mixture from the stove and strain.
• Add mustard powder to the mixture and beat everything with a whisk or mixer.
• Pour vegetable oil into the mixture, add Tabasco sauce (a few drops), salt and mix everything.
• Put the mixture on low heat and cook the mustard until thick. The mustard should have a consistency similar to sour cream.
• Refrigerate and pour the mustard into a glass jar, cover and refrigerate for 2 days.
• After 2 days, Dijon mustard can be eaten by seasoning meat dishes, boiled tongue, lard or poultry.

Composition:

1. Dry white wine - 400 ml
2. Onions - 1 pc.
3. Garlic - 3 cloves
4. Honey - 3 tablespoons
5. Mustard powder - 130 g
6. Rapeseed oil - 1 tablespoon
7. Salt - 2 tsp
8. Basil - 1 tablespoon

Preparation:

• Chop the onion, basil and garlic.
• Pour wine and chopped ingredients into a non-stick saucepan. Bring to a boil and simmer for 5 minutes.
• Cool the prepared mixture, strain through a strainer, and discard all that remains.
• While stirring constantly, gently add the mustard powder to the prepared mixture. Stir until the mixture is smooth.
• Add to mustard mixture rapeseed oil, honey and salt. Put on low heat and simmer until the mustard thickens and becomes smooth. In this case, the mixture must be constantly stirred.
• Transfer the resulting Dijon mustard to a clean glass jar, wait until it cools, and put it in the refrigerator.
• The mustard is ready to eat.

Composition:

1. White and black mustard seeds - 150 g
2. A mixture of spices "herbs of Provence" - 1 tsp.
3. Liquid honey - 1 tsp
4. Cinnamon - 1 pinch
5. Cloves - 2 pcs.
6. Salt - 1 tsp
7. Allspice - to taste
8. Wine vinegar - 1 tsp
9. Olive oil - 1 tsp

Preparation:

• Put the mixture in a saucepan provencal herbs, cloves, a few peas allspice and add some water. When the mixture boils, add salt and simmer for 2 minutes.
• In a bowl, use a mortar to crush the white and black mustard seeds.
• V a separate jar sprinkle the crushed mustard seeds and pour the seasoning water mixture through a sieve. Add honey and a pinch of cinnamon to the mixture. Remember, the liquid should cover the mustard seeds a bit, but it shouldn't be too much.
• Pour vinegar into the mixture and olive oil... Stir.
• The mustard must be cooled at room temperature and refrigerated.