Cooking how to make Dijon mustard. Making Dijon mustard

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

Dijon is whole mustard seeds, I love it very much, it’s so cool!
Dijon mustard is perhaps the most famous brand, invented in the French city of Dijon in the mid-19th century. To prepare it, ground mustard seeds are mixed with wine vinegar and spices. Nowadays white wine is also often added to it. In France, Dijon mustard is widely used to prepare all kinds of sauces and gravy for meat; You can find the word “dijonnaise” in the names 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, other types of mustard have been made for a long time (at least since the mid-17th century). Thus, the great writer and culinary specialist Alexandre Dumas was a big fan of exquisite and rather soft ("ladies'") mustard with the addition of tarragon, which was packaged no less... in Sevres porcelain pots!
Mustard was known to man several thousand years ago. Mentions of mustard seeds are also found in the Bible. It's hard to say who was the first to think of using it as a seasoning. There is a well-known legend about how the Persian king Darius sent the great conqueror Alexander the Great a huge bag of sesame seeds, symbolizing the large size 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, we got mustard in its modern form 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 (burning must). Hence English name mustard mustard. It's interesting that burning properties mustards found use not only in ancient cooking, but also in ancient medicine, so mustard poultices (in common parlance, mustard plasters) are by no means a modern invention.
Dijon mustard (Moutarde de Dijon) is the most famous in Europe, its share today accounts for more than half of the total world production of mustard seasoning, 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 is mustard with white wine. Dijon mustard is produced primarily outside of Dijon (like cognac, which is produced outside of the French city of Cognac, there are no laws protecting the authenticity of Dijon mustard, so the practice is legal). Dijon mustard was invented in 1856 by Jean Naigeon of Dijon, who replaced the sour juice of unripe grapes with vinegar.
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 throughout the world.
This is mustard made from a different type of mustard (Dijon - apparently native to France),
differs from our traditional one, with a softer and not sharp pleasant taste.
Spicy French ordinary mustard. This brand is honored by sellers of food for the rich, they love to fall for this...

French Dijon mustard is used to prepare a salad or sauce for meat. Chicken or pork gets an interesting flavor! Our selection of recipes for making Dijon mustard for your dishes!

Mustard seeds - 100 grams
Apple cider vinegar - 50 Milliliters
Fruit juice - 50 Milliliters (for example, apple)
Honey - 3 tbsp. spoons
Salt - 1 pinch

For cooking French mustard we need mustard seeds. They can be light or dark. You can use both options, it’s even more beautiful. I ended up with light grains. They need to be washed and soaked in vinegar. Leave the seeds like this in the refrigerator for a couple of days.

After two days, we take the grains out of the refrigerator. Place a pan of water on the stove. Place the seeds there so that the water covers them completely. You can add allspice or black peppercorns if desired. Bring to a boil and after a minute remove from heat.

Cool the seeds. Take a blender and grind 3 tbsp. spoons of boiled seeds along with honey, salt and fruit juice. Add this liquid mixture to the rest of the cooked seeds. We do not drain the seed decoction, but leave it as is.

Mix everything and put it in the refrigerator to brew for a day. Now this dressing can be used for any salty dishes. French mustard has a very refined taste. I recommend you try it!

Recipe 2: French Onion Mustard (step by step)

light mustard seeds (or a mixture of light and dark) - 1 cup;
white grape or apple vinegar - 1 glass;
shallots or onions - 250 g;
olive or sunflower oil - 70-100 ml;
ground cinnamon - ½ tsp;
ground black pepper - ½ tsp;
sugar - 120 g;
salt - 1 tsp. or to taste;
soda - 1/3 tsp.

Recipe 3: Dijon mustard from mustard powder

Dry wine - 1 glass;
Mustard powder - 50 grams;
Onion - 1 large head;
Garlic - 1-2 cloves;
Honey - 1 tbsp. spoon;
Salt - 0.5 teaspoon;
Vegetable oil - 1-2 teaspoons;
Tabasco - 1 teaspoon
Tomato sauce - 1 teaspoon (optional).

Cook the onion and garlic pieces in wine for five minutes over medium heat.

Then strain.

Add salt and mustard powder to the hot broth and stir.

Then you need to drip vegetable oil, Tabasco and honey and mix again.

Recipe 4: Homemade Dijon Mustard with Basil

How is Dijon mustard different from regular mustard? The fact that instead of vinegar when preparing it, white is used dry wine, which is why the taste of mustard is more refined and delicate than regular mustard.

Mustard will turn out even tastier and more interesting if you add a small amount of mustard seeds to it during cooking.

White wine (dry) 500 ml
Mustard 100 g
Garlic 2 cloves
Sugar 2 tbsp.
Salt to taste
Dried basil 1 tsp.
Onion 1 pc.
Vegetable oil 1 tbsp.

Roughly chop a large onion and two cloves of garlic. Pour wine over the vegetables, bring to a boil and cook for 5 minutes.

Strain the mixture through a sieve.

Add to liquid mustard powder, stir. Bring the mixture to a boil again.

Season the mustard with sugar, salt, and dried basil. Add vegetable oil, mix thoroughly. Transfer the mustard into a jar, and after cooling, put it in the refrigerator. Store mustard in the refrigerator. Bon appetit!

Recipe 5: Dijon mustard with chili pepper

mustard powder - 50 g;
dry white wine - 200 ml;
garlic - 2-3 cloves;
onion (medium) - 1 pc.;
tomato paste - 1 tsp;
salt - 0.5 tsp. or to taste;
olive oil (or other vegetable oil) - 1 tbsp. l.;
liquid honey - 1 tbsp. l.;
ground chili pepper (or Tabasco sauce) - 0.5 tsp.

Recipe 6, step by step: French mustard beans

Dry white wine – 400 ml
Onions - 180 g
Garlic - 2 cloves
Salt - 2 tsp.
Honey - 2 tbsp.
Olive oil - 1 tbsp.
Mustard powder - 60 g
White mustard seeds - 40 g
Black mustard seeds - 40 g

Chop the onion and garlic small pieces. Place in a saucepan. Pour the wine. Send it to the fire. Bring to a boil. Boil for about five minutes.

Strain the resulting broth and cool until room temperature. Dissolve salt and honey in it.

Add olive oil and mustard powder. Stir until smooth.

Pour into a saucepan. Sprinkle mustard seeds. Stir and place on low heat. Cook for 7-10 minutes until thickened.

Pour into clean, dry jars. Cool. Leave in the refrigerator for 2 days.

Bon appetit!

Recipe 7: homemade spicy mustard

mustard powder - 150 g;
water - 1.5 cups;
olive oil - 1 tbsp. spoon;
honey - 1 tbsp. spoon;
ground cinnamon - 0.5 teaspoon;
ground cloves - a third of a teaspoon;
ground black pepper - a third of a teaspoon;
salt - to taste

All spices are taken as desired and in the desired quantities, we take something like this. If you need less mustard, then use less water and less spices.

Boil water. It is advisable to pour a glass of boiling water into a container with a lid (we take a metal bowl). Then, constantly stirring the water, add mustard powder. You need to pour it in until it thickens. That is, grooves should remain on the surface and not be leveled (that is, how custard when they do).

Then we level the surface in the middle, bring a spoon and pour boiling water on it. The water should lie above the mustard in a layer of approximately 5-7 mm, without disturbing the total mass.

Carefully close the container and wrap it for a day or more, but not less.

After a day, add oil (we use olive oil), honey or cane sugar. Sprinkle salt and pepper evenly over the entire surface, but not in a continuous layer. We take finely ground salt from the mill, pepper also from the mill.

We also scatter the cloves evenly over the surface. It's better not to overdo it.

Scatter cinnamon over the surface. It smoothes out the acrid smell of mustard and does not particularly affect the taste, but you also need to be careful with it. In general, it’s better not to smell mustard without spices)))

Mix everything thoroughly. Ready. We taste it, if something is missing, then add more.

Dijon mustard (French Moutarde de Dijon) is traditional French, prepared from seeds of different colors with the addition of various spices and white wine. Instead of wine, a mixture of water can also be used, wine vinegar and salt.

The color of the seasoning is pale yellow, and its rich taste It can be sweet and spicy, tender and hot. Such original gas station serves as an excellent addition to fish, meat, vegetables, and various salads.

The calorie content of the product is 143 kcal per 100 g. In this article we will look at how to prepare Dijon mustard step by step. We offer you detailed recipes cooking with photos.

What is the difference between Dijon mustard and regular mustard?

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

Whole grain version of Dijon mustard

It's fragrant, almost creamy dish with a touch of aristocracy - a favorite additive for variety of sandwiches and snacks. Dijon mustard is easy and quick to prepare at home. It will delight even the most true connoisseurs of this culinary delight.

Components:

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

Cooking plan:

Place mustard seeds in a glass bowl, add vinegar and wine. Let's cover it tightly cling film and remove to stand for a day at living room temperature. All components must be “saturated” with each other’s aromas;
Next, transfer the contents of the container into a mixer, add salt, add granulated sugar if desired, and beat to a paste-like substance;
Place the mixture in a clean glass container, screw on the lid and place in the refrigerator.

The finished seasoning can be tasted after 12 hours. The longer it is stored, the more tender it will be. But it is advisable to store such a product in the refrigerator for no more than three months.

Classic look Moutarde de Dijon

This recipe calls for chestnut (almost black) mustard seeds, but sometimes dry mustard is used. Creamy pasta may contain small dark brown whole grains when cooked.

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

Ingredients:

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

Dijon mustard recipe:

Pass the peeled garlic through a press, grate the onion on a fine grater, pour in wine;
Place it in a saucepan and put it on the flame. After boiling, cook for low heat 8 minutes;
Let the mixture cool, then strain it to get rid of the pieces of garlic and onion. Mix with mustard seeds, crushed using a coffee grinder or mortar. Let's beat everything with a blender;
Add some butter and add some salt. Bring to a boil again and simmer until the mass thickens;
Add Tobasco sauce and honey, stir, cook for another four minutes on a low flame until thickened, stirring constantly (this is important for the desired consistency);
The finished mustard should have a creamy, thick consistency. You can keep it for 2 months refrigeration chamber in non-metallic containers.

Another interesting seasoning option

The darker the mustard seeds, the spicier they are. To prepare a more delicate culinary delight, take light grains. The dressing needs to sit for flavor. If it sits for at least a day, it will make a wonderful addition to your favorite dishes.

Description of components:

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

Preparation:

Soak the mustard seeds in water for 2 hours, remembering to stir constantly. They should swell and become soft;
At this time, we prepare the aromatic base ourselves. Mix turmeric, sugar, vinegar, preferably liquid honey and a large spoon of water. Grind everything thoroughly and wait until the honey and sugar dissolve (about an hour);
Grind the anise to powder in a mortar. Together with cinnamon it will give culinary masterpiece spicy aroma;
Mix all the ingredients. If in a container with mustard seeds There is excess water left, pour it out. Let's add it there ready-made base and delicious spices;
Stir and let the product sit for at least two hours to reveal all its amazing aroma.

Vitamin salad with Dijon mustard

There are many recipes for delicious and unusual salads with French dressing. This is just one of them.

Required components:

A handful of fresh cranberries, fresh spinach and almonds;
100 g goat cheese(can be replaced with hard cheese).

Small spoon of brown sugar;
A large spoonful of Dijon mustard, olive oil and lemon juice.

Manufacturing process:

Wash and dry the spinach, arrange randomly on a plate;
Sprinkle cranberries on top (if they are frozen, you need to defrost them);
Crumble the cheese (if it’s hard, cut it into cubes) and garnish with crushed nuts.

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

Salad with feta cheese and lentils

List of ingredients:

3 tomatoes;
A clove of garlic;
200 g cheese;
Onion head;
200 g Mistral lentils;
Green;
Dijon mustard, salt to taste.

Cooking instructions:

Cook the lentils for 20 minutes in boiling, slightly salted water until tender. Salt the liquid, transfer the beans to a salad bowl and set aside for 8-10 minutes;
While cooking the lentils, crumble the cheese, cut the tomatoes into slices, and cut the onion into thin slices;
Rub the garlic on a fine grater;
Add onion, tomatoes, cheese to the cooled legumes. Season with French seasoning, garlic, add salt, stir everything;
Before serving, sprinkle with herbs.

Salad “Nostalgic”

A nostalgic dish from the times Soviet Union the late 70s, which was seasoned with mayonnaise and prepared for the holidays. We will make our own changes to the dressing and make it sour cream and mustard.

Products:

3 eggs;
Dill;
Can (200 g) canned squid;
A bag of rice for fast cooking(preferably TM “Mistral”);
A tablespoon of sour cream;
Salt - to taste;
A teaspoon of Dijon mustard.

Prepare the salad with Dijon mustard:

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

Video: Dijon mustard recipe

Not a single Russian holiday, not a single feast is complete without such a famous seasoning as mustard. There is probably no person who does not know what mustard is and who has not tasted it. Mustard or Dijon mustard is a special sauce. They have a yellowish color, from light yellow to greenish, sometimes brownish. This delicious sauce goes well with many dishes, making the taste of dishes brighter, richer and more appetizing.

What is Dijon mustard, and what is the history of its origin?

Mustard is produced by grinding the seeds, and in some cases, by preserving whole, a special plant from the cabbage family. The most popular types of mustard in cooking can be considered black, white and brown. This plant grows almost everywhere, except in the far north, as well as in very hot climates. If you grind the grains of the plant and taste it, it will be hot and bitter.

This universal spice amazes gourmets not only with its taste properties, but also medicinal.

Essential oils, special enzymes, trace elements, proteins, and vitamins determine the pharmacological properties of this wonderful plant. The substances contained in this product can be used in medicine for the treatment and prevention of many common diseases. Unique healing properties These plants were known in ancient Rome and Greece, where they were described in their works by Avicenna and Hippocrates.

One Dijon cook in 1747 came up with the idea of preparing this sauce with the addition of anchovies, sour juice unripe grapes called virjus, and capers. Since then, chefs have come up with about 20 more variations of preparing this the most delicious sauce like Dijon mustard, adding garlic, pepper different types, seaweed, as well as tarragon and other spices. So what is Dijon mustard? This, if you say in simple language, various variations of preparing regular mustard using all kinds of ingredients.

What is the difference between regular mustard and Dijon mustard?

The main difference from the Russian version is that, as a rule, it is prepared from special seeds, or more precisely, from a black variety of mustard. The grains undergo very thorough cleaning to remove dark-colored husks and become a beautiful golden hue. This type of mustard is prepared from whole seeds, without grinding them at all.

Some French chefs also add ground grains, adding exquisite herbs and spices, in order to give the sauce a wonderful aroma and delicate taste.

To make mustard especially soft, it is customary to add white wine made from grapes instead of vinegar. If you do everything correctly, then delicate and soft Dijon mustard will be loved by those gourmets who do not like spicy food.

The Russian type of cooking will allow you to taste the spicy, hot sauce, prepared from white mustard using mustard powder. And the Dijon version will give you the opportunity to enjoy the tender, spicy taste soft, whole grain mustard.

Homemade Dijon mustard recipe

Ingredients:

4 tablespoons black or brown mustard seeds
20 ml dry wine, white, from grapes
1 clove of garlic
1 onion
120 g natural honey
vegetable oil, a tablespoon will be enough
salt, a teaspoon is enough
half a teaspoon of Tabasco hot sauce

Cooking steps:

The garlic must be crushed with a special press, and the onion must be chopped very finely.
Mustard seeds need to be thoroughly peeled, and if you wish, you can grind them or even turn them into powder using a food processor or coffee grinder.
Wine is poured into the pan, onions and garlic are added there. Wine is required here to take the edge off. This mixture should be simmered over low heat for about 6 or 7 minutes.
Later, remove the pan from the stove and allow the mixture to cool.
The broth must be strained so that there are no small particles left from onions and garlic.
Ground plant seeds or their whole version are added to the strained broth and the whole thing is whipped with a blender or using a whisk.
Add vegetable oil and salt to the whipped mixture, pour everything into the pan and put it back on the fire. You need to cook until a thick, creamy consistency is formed. Then honey and hot honey are added to the pan, hot sauce. You need to cook the mustard for about three more minutes, and then remove from the heat.

As a result, the sauce should be thick, like sour cream. The cooled sauce must be placed in glass jar and close tightly with a lid. Let it sit in the refrigerator for about three days.

Dijon mustard considered a classic French product, named after the city of Dijon. The product has creamy taste and therefore much sweeter than other types of mustard.

King Philip VI first tried Dijon mustard in 1336. But it only became popular in the eighteenth century.

In force special way Dijon mustard has a grainy consistency (see photo). However, on store shelves you can find another type of product, which has a uniform structure due to grinding mustard seeds.

Also, in the process of preparing mustard, some cooks use various spices (cloves, cardamom, allspice and cinnamon).

Compound

Real Dijon mustard contains the following ingredients:

white wine;
mustard seeds, which have a brown tint.

Sometimes white wine can be replaced with a mixture of salt, wine vinegar and water.

The product is moderately high in calories, but you should not abuse it, so as not to aggravate your health.

Benefits and harms

The benefits of Dijon mustard largely depend on the vitamins and minerals it contains. It is used for:

replenishing the amount of microelements necessary for the body;
treatment of asthma and arthritis;
normalization of heart function;
lowering blood sugar levels;
reducing the risk of developing cancer;
stabilization of the central nervous system, lifting your mood, relieving stress;
strengthening the immune system.

There are practically no special contraindications to the use of mustard. However, if you eat the product in very large quantities, can cause irritation gastrointestinal tract and even cause internal bleeding.

How is it different from regular and French mustard?

Dijon mustard differs from regular mustard not only in taste qualities, but also in terms of the composition of the ingredients. On the other hand, many people ask the question: “Are Dijon mustard and French mustard the same mustard or not?” Experts clearly state that Dijon mustard is a variety of French mustard.

As for the differences between French and regular mustard, they are as follows. To make Dijon, take peeled whole or ground grains of black and Sarepta mustard. To prepare regular mustard, use mustard powder. It is obtained from cake, which is formed by squeezing oil out of grains.

Also preserved in Dijon mustard oil, but not in regular mustard. Sunflower oil is used instead.

Regular mustard is very spicy, but Dijon mustard is not very spicy, rather with a sweet and sour aftertaste. French mustard has a grainy structure, while regular mustard is uniform in consistency.

Dijon mustard contains white wine, and various spices and herbs can also be added. To do regular mustard, will be needed table vinegar, water, table salt and spices.

Below is a video that describes how Dijon and yellow mustard are made in the factory.

What to replace it with?

“What can replace Dijon mustard?” - a frequently asked question among cooks. The answer depends on what kind of dish you want to prepare, where you could use another product instead of French mustard. For example, for marinating meat products Seasonings such as curry, nutmeg and coriander are great.

You can also make mustard that tastes similar to Dijon. To do this you need to mix with mustard sauce one drop of Tabasco, one teaspoon of chopped horseradish, a pinch of granulated sugar and three hundred milliliters of white wine (can be replaced with apple cider vinegar).

What do they eat with?

Dijon mustard is eaten with many foods. It is most in demand in the production of meat products (chicken, pork, boiled pork, rabbit, kebab, steak, chicken breast, sausages). The meat is coated on both sides with mustard to keep it juicy and soft.

Some chefs use mustard to prepare mayonnaise, sauces, and marinades. Dijon mustard is no less popular in fast food. They put it in sandwiches, hot dogs, and hamburgers.

Mustard is also used as a sauce for dressing various salads.

How to make Dijon mustard at home?

Making Dijon mustard at home is not that difficult. The main thing is to follow the recipe for making mustard step by step, and everything will certainly work out.

To prepare Dijon mustard with your own hands, you first need to pour one hundred grams of dark and light mustard seeds with two tablespoons. warm water and set aside for about two hours. After time, pour fifty milliliters of white wine and balsamic, as well as about sixty milliliters of olive oil, into the grains. Then add a couple of pinches of a mixture of peppers, about eight grams of sea salt and about forty milliliters of liquid honey. Stir the mixture well and knead with a pestle until the desired consistency is obtained.

Store mustard in glass containers with an airtight lid in the refrigerator for no more than two months.