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 - even ours cold winter warms.
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 people's lives. 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 powder adds vegetable oils. But only mustard oil can soften the harshness and pungency, and ordinary sunflower oil no, that’s why we cry from our sauce;
- So, the French product has a milder 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 will be well soaked. Then fry it in a hot frying pan with oil.
The B vitamins contained in grains are important for proper carbohydrate metabolism, so the French product with grains 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 only 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 definitely 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; instead of traditional vinegar, cucumber pickle was added to this sauce. 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 products, especially meat, in pickles and sauces, and added to salad dressings.
She's different appearance, taste and area of use.
Dijon mustard finds its use as a salad dressing
The main differences between these two types of sauce:
- taste. Traditional Russian mustard is very spicy. And Dijon is much softer and has a sweetish taste. It will be preferred by those who do not like dishes with a spicy taste;
- appearance. Regular mustard is a smooth mixture of ground seeds, while Dijon is a sauce made with whole mustard seeds;
- area of use. Regular mustard is used as a seasoning for jellied meat, dumplings, okroshka and others. ready meals from meat or fish. And Dijon is added to salads, marinades, and sauces.
Despite the differences, both sauces have the same health benefits. They increase appetite and have an antibacterial effect on the body. But excessive consumption of spicy seasonings can lead to stomach diseases. Everything is useful in moderation.
Differences in preparation and use
Dijon mustard is less hot and more spicy thanks to the addition of thyme, tarragon, and lavender. Unripe grape juice, white wine or wine vinegar are also often added to it.
Regular mustard is prepared from a mixture of mustard powder, vinegar, salt and sugar. And various ingredients are added to Dijon depending on the chosen option for its preparation.
In Russia, they prefer mustard with a spicy taste. And in Europe - mustard with a softer, even sweet, taste.
Russian mustard does not contain healthy mustard oil, but Dijon retains it
Unlike regular mustard, Dijon mustard is added to the sauce for red fish. It is often used to make flavorful sandwiches. It is added as a marinade for meat before frying or baking. It is used to lubricate sausages, sausages and vegetable snacks.
Dijon mustard is a compromise for those who like sweetness and bitterness. It is not so hot, but very useful. With its help, you can diversify your menu by adding it as a dressing for salads and as a sauce for preparing hot dishes. But she will never replace regular mustard lovers of spicy food. These are two different sauces, each used for its own purpose.
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). So, great writer and the culinary specialist Alexandre Dumas was a big fan of the exquisite and rather soft ("lady's") 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 Persian king Darius sent the great conqueror Alexander the Great a huge bag of sesame seeds, symbolizing the size of his army. In response, Alexander allegedly sent the king a small bag of mustard seeds: they say that there are fewer of us, but we are much more “biting.” However, apparently, the mustard in her modern form we inherited 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 the English name for mustard, mustard. It is curious that the burning properties of mustard were used 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...
This product, born in France, has been incredibly popular for just under 2 centuries. Sales of this type of mustard, named after the city of Dijon, are incomparable to any others. Tender, not too spicy, almost creamy - it is loved all over the world. Can I make it at home or replace it with something in recipes if I don’t have it?
Dijon mustard - how it differs from regular mustard
The main features of this type of mustard are its creamy consistency and taste. It is sweeter and softer than regular one, which turns this product into a ready-made sauce for main courses, appetizers, and salads. Dijon mustard differs from the usual one in the photo: it has a pale yellow color, which is determined by the type of seeds that became the basis of the product. Original recipe always involves the use of brown (almost black), while English and Russian are prepared with white and yellow.
A few interesting nuances:
- The composition of Dijon mustard is always multi-component; today there are about 20 original French varieties.
- The classic and most common type is crushed mustard seeds, poured with dry white wine (always young) instead of vinegar.
- Traditionally, this mustard is grainy, but you can find Dijon versions with a uniform consistency, where the grains are ground.
- The recipe for Dijon mustard can include any spices - cardamom, cinnamon, allspice, and cloves are especially popular.
How to replace Dijon mustard
If you work with traditional recipes of French cuisine, it is undesirable to exclude or replace components - this will quickly negate attempts to experience the national taste of dishes. However, liberties are allowed in the author's modifications, so if you urgently need to replace Dijon mustard, try these options:
- When marinating meat/poultry, use spicy seasonings - they give a similar result. Coriander, nutmeg, and curry are ideal.
- Mix classic mustard sauce with a drop of Tobasco, a teaspoon of grated horseradish, a couple of grams of sugar and 1/5 cup of white wine or apple cider vinegar. This will be the closest option to your taste.
- If you need a homemade substitute for the original Dijon sauce, you can use the white seeds.
How to make Dijon mustard
Not everyone can buy a jar of this sauce in Europe, but this does not mean that you will have to completely abandon dishes that require the use of this product. Dijon mustard at home in its classic form is prepared no more difficult than the dressings more familiar to Russian people, if you find the right brown grains. The remaining components are always freely available on the shelves.
Ingredients:
- white table wine – 200 ml;
- mustard seeds – 4 tbsp. l.;
- honey - 1 tbsp. l.;
- onion – 110 g;
- garlic clove;
- Tobasco sauce – 5 drops;
- olive oil – 10 g;
- salt – 4 g.
Cooking method:
- Chop the garlic and press through a press. Grate the onion. Pour wine.
- Warm this mixture, cook on low burner for 8 minutes.
- After cooling, strain the liquid. Mix with mustard powder. To do this, you need to grind the grains with a coffee grinder or mortar. Beat with a blender.
- Pour in oil and salt the mixture. Warm again, simmer until thickened.
- Add the remaining ingredients and let cook for another 4 minutes. The finished mustard-based sauce should have a thick, creamy consistency. Store in the refrigerator for about 60 days.
Recipes with Dijon mustard
It is easier to list the dishes that French cuisine does not offer to serve such a sauce with, rather than to say what it would go with. Any types of fish and meat, sausages, salads, complex marinades and sauces, sandwiches (and other types of snacks) - all these are the main areas of application of Dijon mustard. It is also good for winter preparations at home as a natural, healthy preservative.
Salad with Dijon mustard
- Cooking time: 10 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 1478 kcal.
- Purpose: for a snack.
- Cuisine: European.
- Difficulty of preparation: easy.
The most famous salad with Dijon mustard is Caesar, however, even an inexperienced housewife knows how to prepare this appetizing dish. Therefore, for connoisseurs of exotic combinations and “tasty and beautiful” options, professionals offer an unusual salad consisting of fresh or canned mango and fried chicken liver. It is recommended to serve the dish warm.
Ingredients:
- chicken liver – 300 g;
- mango – 375 g;
- salad leaves – 90 g;
- Dijon mustard – 45 g;
- honey – 35 g;
- olive oil – 70 g;
- salt – 9 g;
- white ground pepper– 6 years
Cooking method:
- Heat the oil (half the volume), fry the peeled chopped liver until golden brown.
- Tear the washed lettuce leaves and place in a mound. Sprinkle diced mango on top.
- Add warm liver.
- Season with sauce by whisking together butter, salt, mustard, honey and pepper.
Dijon mustard sauce
- Cooking time: 7 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 1854 kcal.
- Purpose: for a snack.
- Cuisine: European.
What is the most recognizable Dijon mustard sauce? The one run by Caesar! The traditional version of this salad cannot be made delicious without this component. This dish is prepared quickly, and the main difficulty is the selection of rare ingredients: anchovies, Worcestershire sauce, Parmesan. The latter can be replaced with any very (!) hard cheese, but it is better to completely exclude the remaining products rather than look for analogues.
Ingredients:
- egg yolk;
- salt – 10 g;
- Dijon mustard – 1 tsp;
- ground black pepper – 8 g;
- olive oil – 150 ml;
- garlic cloves – 2 pcs.;
- parmesan – 45 g;
- lemon juice – 1 tbsp. l.;
- Worcestershire sauce – 1 tsp;
- anchovies – 3 pcs.
Cooking method:
- Whisk all liquid ingredients, excluding oil and lemon juice.
- Add salt, pepper, and grated garlic alternately. Continue whisking.
- Add crushed anchovies, olive oil (in drops), grated Parmesan, lemon juice. Serve after cooling.
Beef with Dijon mustard
- Cooking time: 30 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 1509 kcal.
- Purpose: for lunch.
- Cuisine: European.
- Difficulty of preparation: medium.
Tender beef with Dijon mustard as an ingredient cream sauce, even men will like it. The meat needs to be beaten very well, and preferably cut thinly - about 1 cm thick. The dish will look like it came from a restaurant if served on lettuce leaves. You can make the dish more piquant by rubbing the meat with herbs and ground pepper before frying.
Ingredients:
- beef – 530 g;
- cherry tomatoes – 200 g;
- white wine – 50 ml;
- cream 20% - 2 tbsp. l.;
- Dijon mustard – 1 tbsp. l.;
- butter – 40 g;
- Bay leaf;
- salt – 5 g;
- red onion.
Cooking method:
- Cut the beef lengthwise into 3 layers. Beat each one, but do not thin it more than up to 5 mm.
- Chop the onion and fry with butter (30 g) until soft.
- Pour in the wine. When it has evaporated, add cream.
- Whisk directly in the pan. Remove from heat, add mustard.
- How to cook beef? Fry on both sides over maximum heat until crusty, not forgetting to add salt. Pour in water, throw in a bay leaf, and simmer until the liquid evaporates.
- Pour over the prepared sauce and serve with halved cherry tomatoes.
Chicken with Dijon mustard
- Cooking time: 2 hours.
- Number of servings: 3 persons.
- Calorie content of the dish: 1704 kcal.
- Purpose: for lunch.
- Cuisine: European.
- Difficulty of preparation: medium.
Spicy chicken with Dijon mustard has a stunning aroma and a golden-red glaze - the perfect dish for lovers of food that makes you happy. taste qualities and is visually attractive not only in the photo. This sweetish meat can be served with assorted lettuce leaves, boiled rice or pasta. It is equally delicious to eat it cold or warm. You can sprinkle with sesame seeds before serving
Ingredients:
- chicken breast– 700 g;
- Dijon mustard – 55 g;
- honey – 80 g;
- ginger (root) – 13 g;
- sugar – 20 g;
- olive oil – 45 ml;
- oranges – 350 g;
- clove of garlic.
Cooking method:
- Cut the chicken into cubes approximately 3*3 cm, or into short pieces.
- Marinate with a sauce of grated ginger root, garlic, mustard, sugar, olive oil and honey.
- After an hour, mix the meat with chopped oranges. Place on a wire rack and place a baking sheet underneath.
- Bake for an hour at 185 degrees. Pour the remaining marinade over the chicken 3-4 times.
Pork
- Cooking time: 1 hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 3312 kcal.
- Purpose: for festive table.
- Cuisine: European.
- Difficulty of preparation: medium.
Connoisseurs of very juicy and nutritious meat will enjoy baked pork with Dijon mustard and rose wine, which is cooked surrounded by prunes and apples. The dish turns out aromatic, tender, perfect for a special occasion. Browning the pork pieces on the grill makes it even more attractive and rivals those restaurant photos.
Ingredients:
- lean pork – 1 kg;
- rose wine – 500 ml;
- prunes – 8 pcs.;
- red apples – 200 g;
- rosemary sprigs – 2 pcs.;
- Dijon mustard – 75 g;
- ground white pepper – 10 g.
Cooking method:
- Slice the pork large pieces. Pour mustard over the mixture and mix with your hands so that the meat is well saturated with it.
- Place the pork in a glass dish or large ceramic pot. Pour a glass of water, add ground pepper and rosemary. Add prunes without soaking.
- Cover with foil and place in the oven. After heating to 190 degrees, cook for 20 minutes.
- Pour in the wine, add the apples cut into slices. Cover with foil again and cook for another half hour.
Video
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 the usual one, 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 seasoning 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:
- Sprinkle mustard seeds in glassware, pour in 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 a 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 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 cut the onion into thin slices;
- Grind 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