How is Dijon mustard different from regular mustard? Dijon mustard is a combination of light piquancy and exquisite spicy taste.

Mustard is a seasoning made from ground and whole seeds. It is often used in cooking in various European countries; Russia has also kept up with the tradition of eating mustard. True, there is one difference - in Russia they use spicy mustard, while in Europe they use sweeter mustard.

What is Dijon mustard?

The most famous mustard is Dijon. Its history dates back to 1747 in the city of Dijon. differs from the usual exquisite taste and pleasant aroma. At first, Dijon mustard was made from black seeds. Currently, when preparing it, white seeds are also added.

In order for Dijon mustard to turn out like in the best restaurants in Dijon, the husks must be removed from the seeds. Thanks to this, the mustard will acquire a pleasant yellow color. Then add the juice of unripe grapes, various spices and herbs, as well as salt. Herbs used include thyme, tarragon and lavender. Thanks to them, Dijon mustard acquires a unique taste. If other herbal additives are added to mustard, it can no longer be classified as 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 to prepare various sauces and seasonings. This mustard is also used to season fried meat or fish. Exists two types of Dijon mustard- gentle and strong.

As a rule, Dijon mustard is sold in clay jars, which are thoroughly washed and dried. In our country it can not be found as often as in France. But if you suddenly find a supermarket where they sell Dijon mustard, remember, its price for a jar weighing 205 g with basil costs about 230 rubles, and ordinary spicy Dijon mustard, weighing 250 g, will cost you about 150 rubles.

In fact, The recipe for making Dijon mustard is not that complicated., and any housewife can cook it.

How to make Dijon mustard?

Compound:

Dry white wine - 1 tbsp.
Mustard powder - 60 g
Garlic - 1 clove
Salt - 1 tsp.
Vegetable oil - 1 tsp.
Natural honey - 1 tbsp.
Onions - 1 pc.
Tabasco sauce - to taste

Preparation:

Cut the onion and garlic into small pieces.
Add wine, honey, chopped onion and garlic to the pan. Stir.
Place the pan on the fire, 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.
Place the mixture over low heat and cook the mustard until it thickens. The mustard should have a consistency similar to sour cream.
Cool and pour the mustard into a glass jar, close the lid and refrigerate for 2 days.
After 2 days, Dijon mustard can be eaten as a seasoning for meat dishes, boiled tongue, lard or poultry.

Compound:

Dry white wine - 400 ml
Onions - 1 pc.
Garlic - 3 cloves
Honey - 3 tbsp.
Mustard powder - 130 g
Rapeseed oil - 1 tbsp.
Salt - 2 tsp.
Basil - 1 tbsp.

Preparation:

Chop the onion, basil and garlic.
Pour the wine into a non-stick pan and add the chopped ingredients. Bring to a boil and simmer for 5 minutes.
Cool the prepared mixture, strain through a strainer, and discard whatever remains.
Stirring constantly, carefully add mustard powder to the prepared mixture. Stir until the mixture becomes homogeneous.
Add rapeseed oil, honey and salt to the mustard mixture. Place over 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 into a clean glass jar, wait until it cools, and put it in the refrigerator.
Mustard is ready to eat.

Compound:

White and black mustard seeds - 150 g
Herbs of Provence spice mixture - 1 tsp.
Liquid honey - 1 tsp.
Cinnamon - 1 pinch
Cloves - 2 pcs.
Salt - 1 tsp.
Allspice - to taste
Wine vinegar - 1 tsp.
Olive oil - 1 tsp.

Preparation:

Place a mixture of Provençal herbs, cloves, a few allspice peas in a saucepan and add a little water. When the mixture boils, add salt and boil for 2 minutes.
In a bowl using a mortar, crush the white and black mustard seeds.
Pour the crushed mustard seeds into a separate jar and pour the seasoning water mixture through a sieve. Add honey and a pinch of cinnamon to the mixture. Remember, the liquid should slightly cover the mustard seeds, but there should not be too much.
Pour vinegar and olive oil into the mixture. Stir.
The mustard must be cooled at room temperature and stored in the refrigerator.

Making Dijon mustard

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

Dijon mustard is a famous variety of French mustard in the world. It got its name from the city of Dijon, France, where it was first produced. The peculiarity of its preparation depends on the ingredients that are included in its composition. And this is a powder from peeled black mustard seeds, which is diluted not with water or vinegar, but with the sour juice of unripe grapes or white wine. It is used to prepare various sauces, salad dressings, and is also served with fried meat. It has a sour taste and is quite strong. More than 20 varieties of Dijon mustard are produced in France, and one of the most popular is white wine mustard.

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

In a small saucepan, bring garlic, wine and onion to a boil. The onion should be cut into small pieces and the garlic should be crushed. Reduce temperature to low. Cook the mixture for 5 minutes, uncovered. Remove the pan from the heat and pour the mixture into a bowl. Let cool.

Place dry mustard in another small saucepan. Strain the wine mixture into the pan to remove any bits of onion and garlic. Mix well until a homogeneous mass is formed. Then add Tabasco sauce, salt, oil and honey. To stir thoroughly.

Place the pan over low heat and stir constantly until the mixture thickens. Do not leave the mustard unattended at this stage, as constant stirring while thickening is very important for a good consistency. Remove the mustard from the heat as soon as it thickens. Store mustard in a non-metallic container for up to 8 weeks.

Dijon mustard (whole grain version)

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

Take a small bowl. Put all the ingredients into it and mix thoroughly. Cover with thick plastic wrap (or a tight-fitting lid) and leave at room temperature for 2 days.

- This is a required step before you can mix and serve the mustard. The ingredients must interact to draw out all the flavors of the Dijon.

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

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

Transfer the mustard to a small container with a tight-fitting lid. Cover and store in the refrigerator for up to 3 months. Over time (in small amounts), the taste of mustard improves.

— Allyl isothiocyanate is an oil found in mustard seeds that adds heat and pungency but fades over time. The longer you store the mustard, the more tender it will be.

Dijon mustard (with tomato paste)

Ingredients: mustard powder - 50 - 60 g, dry white wine - 1 cup. honey - 1 tbsp. l. onion (large) - 1 pc. garlic - 1 clove. vegetable oil - 1 tsp. salt - 1 tsp. Tabasco sauce - 1 tsp. tomato paste - 1 tsp.

Peel the onion and cut into small pieces. Cut the garlic, as well as the onion, into small pieces. Then pour 100 ml of water into a saucepan, put chopped onions and garlic, wine, honey and stir. Place the pan on the fire, bring to a boil and cook for 5 - 7 minutes over low heat. Then cool the mixture and strain through a sieve.

Add mustard powder to the prepared marinade and beat with a mixer or whisk. After this, pour in oil, Tabasco sauce (a few drops) or tomato paste, and add salt. Mix everything thoroughly. Place the saucepan with the mustard mixture over low heat and cook, stirring constantly, until the mixture thickens like sour cream.

Cool the resulting mustard, pour into glass jars and close the lids tightly. Then put it in the refrigerator for 2 days. Ready mustard can be eaten immediately after preparation, but it is better to wait. It is after two days that the real taste of Dijon mustard appears.

Mustard is the real queen of spices. Without its subtle aroma and rich taste, it is impossible to imagine many dishes made from meat, vegetables and fish. The mustard known as “Russian mustard” was usually the most popular among us. However, recently you can increasingly see so-called French or Dijon mustard on tables. Dijon mustard differs from ordinary mustard not only in appearance, but also in taste, as well as in its scope of application.

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Differences in preparing Dijon and regular mustard

Russian mustard: cooking features

Russian mustard is also known as Sarepta mustard. It received this name due to the fact that the largest production of this product is located in the Sarepta region near Volgograd. It is also called Russian for the reason that it was especially liked by residents of Russia and other Eastern European countries, and was often used in the preparation of local cuisine.

Like other types of mustard, Russian mustard is made from dry seeds. In this case, light-colored ground seeds, the so-called mustard powder, are used.

The traditional recipe requires a minimal amount of spices. In this case, the leading role is given to mustard. In most cases, it is supplemented only with a small amount of water, sugar, salt and a little vinegar.

High-quality mustard has a uniform consistency without the presence of lumps. Color can vary from yellow to brown. A strong vinegar smell is considered a sign of a manufacturing technology violation.

The secrets of Dijon mustard

Dijon mustard came to us from France. It was here in the east of the country in the city of Dijon that it was first prepared. This happened back in the 19th century. Since then, Dijon mustard, or as it is also called, French mustard, is often used by chefs in the preparation of salads and main dishes.

The main difference between Dijon mustard is that it is made from special black mustard seeds. Before production, the grains are cleared of dark husks, so the finished product has a pleasant golden hue. To highlight the soft but rich taste of Dijon mustard, grape vinegar, spices and herbs are added to it.

It is mistakenly believed that Dijon mustard must contain whole grains. In fact, it comes in two types: whole grain and ground. It’s just that Dijon mustard beans have become more widespread in our country.

What is the difference between regular mustard and Dijon mustard?

Regular and Dijon mustard are two sauces that are both similar and at the same time completely different. Their main differences are in the following points:

Taste. Russian mustard is famous for having the sharpest and richest taste. Dijon mustard, on the contrary, is mild and sweet, so even those who do not like spicy food will like it.

Appearance. Russian mustard comes only in the form of a homogeneous sauce, while Dijon mustard is most often found in grains.

Recipe. Dijon mustard provides for a large number of preparation methods using various ingredients, while Russian mustard is characterized by the use of one recipe.

Scope of application. Russian mustard is best suited as a sauce for meat or fish. It complements the taste of jellied meat very well. Dijon mustard is most often added to salads, marinades, complex sauces, and used for baking.

How to prepare Russian mustard?

Russian mustard can be easily prepared at home. The following components are required for this:

water - 125 ml;
mustard powder - 100 g;
vinegar - 125 ml;
vegetable oil (sunflower is best) - 2 tbsp. l.;
sugar and salt - 1 tbsp. l.

Water is poured into a bowl, sugar and salt are added there. Place the container on the fire and bring to a boil. Then pour the powder in there, stirring it all the time. Add the remaining components to the same mixture and mix thoroughly. The finished mustard should be homogeneous. It is best to store it in a glass container on the refrigerator shelf.

Dijon mustard recipe

To prepare this type of mustard you need to take:

mustard seeds - 70 g;
honey - 10 ml;
white wine (dry) - 200 ml;
spices to taste: salt, cloves, garlic, allspice, basil, oregano.

Dijon mustard is not easy to prepare according to the classic recipe, since black mustard seeds are quite difficult to obtain. However, they can be replaced with more familiar white mustard seeds. To prepare them you need to grind them into powder.

Spices are poured into a pan, poured with wine, put on fire and cooked for 10 minutes. Then filter. Mustard powder is gradually poured into the finished marinade. After carefully mixing the mixture, add honey and butter and mix again.

Despite the fact that Dijon mustard differs from regular mustard, they are equally beneficial for health: they stimulate digestion and have an antibacterial effect. However, an abundance of hot seasoning can be harmful, so any type of mustard should be consumed in moderation.

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, wine vinegar and salt can also be used.

The color of the seasoning is pale yellow, and its rich taste can be sweet and spicy, tender and hot. This original dressing 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 cooking recipes 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 a ready-made sauce for salads, main courses, and appetizers;
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 includes various spices - allspice, cardamom, cloves, cinnamon.

Whole grain version 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. 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. Cover with thick cling film and leave to stand for a day at 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 dry mustard is sometimes 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 of 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 over low heat for 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 in the refrigerator in a non-metallic container.

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 of turmeric, brown 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. It, together with cinnamon, will give the culinary masterpiece a spicy aroma;
Mix all the ingredients. If there is excess water left in the bowl with mustard seeds, pour it out. Let’s add the prepared 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;
Greenery;
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 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 of the Soviet Union in 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 quick 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

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

History of appearance

In France, mustard has been used since 1292, during which time it was mentioned in the royal registers. The name “Dijon” mustard has been known 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 were created to produce this seasoning, machines for its production and original recipes that used white wine appeared. This production marked the beginning of the active invasion of Dijon mustard into the lives of people in different countries. And in 1937, the Dijon mustard brand was officially approved.

What is the difference between Dijon and regular Russian mustard?

Let's take a closer look at the differences:

The French product is prepared from peeled black and Sarepta mustard seeds. The seeds can be whole or crushed and are grown near Dijon in Burgundy. Unripe grape juice 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 nowadays you can buy a product from Sarepta mustard grains, which is grown near Volgograd. The seasoning powder is not obtained by grinding the grains, but is made from the cake that remains after the oil is squeezed out of the grains. Do you feel the difference? Our grain French sauce contains native mustard oil, and our seasoning powders are infused 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 more delicate taste, it is moderately spicy, without harshness at all, and a little sweet. Our product is hotter, much angrier;
French sauce has a wonderful soft consistency with a viscous texture, most often found in grains, but ours is usually prepared as a smooth sauce. The Dijon color can range from pale yellow to bright yellow;
The French do not have a single 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, instead of wine vinegar, sour grape juice verjuice was added, which was also quite suitable. Our recipe is much simpler; in addition to the mustard itself, you will need water, salt, some spices and vinegar.

Use in cooking

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

The B vitamins contained in grains are important for proper carbohydrate metabolism, so the French grain product also has very beneficial properties. Grain mustard also shows itself ideally in fatty meat dishes. Hot grains will help you better digest fatty foods, because giving 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, some people like sweetness, and others like bitterness. This sauce will bring peace to everyone. As for homemade mayonnaise, it is better to add grain-free French mustard to it, then it will suit literally everything from fish to salads.

You can get creative with additives: make mayonnaise with tarragon and grain mustard for the fish, add additional garlic and thyme to the meat. The sauce improves the taste of bitter and pungent vegetables such as daikon radish or celery.

It will add a spicy aroma to fish and seafood that are cooked 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 French sauce seems complicated, but in fact it is based on mustard seeds, which today can be bought without 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:

Substitute for French sauce

However, finding a replacement for a French product is not at all difficult. In salads, a dressing made from sour cream and regular mustard “works great” with all ingredients. True, the taste is unusual, with a slight spiciness, but if you season a fresh cabbage salad with this dressing, the vegetable will become much more tender.

If you really want something, you must prepare it. Therefore, do not be afraid to experiment, there is no Dijon mustard - add regular table mustard to the dish, but with horseradish flavor.

The second number is the Cossack version of mustard; cucumber pickle was added to this sauce instead of traditional vinegar. Spicy, 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 product, especially meat, in pickles and sauces, and added to salad dressings.