Dijon mustard: recipes. The unusual taste of Dijon mustard

Mustard is a spice, the most popular seasoning used in cooking various dishes, as well as for treating the body from a wide variety of diseases.

Hot or tender, sweet or bitter – in the culinary world there is different variants recipes for this seasoning. Each country has its own mustard, which is traditional there. In Russia - the usual spicy Russian mustard, in France - Dijon, in Munich - sweet Bavarian, Americans also prefer hot mustard.


Mustard has different color shades - from light yellow to rich brown. This color effect depends on the method and duration of processing of mustard grains, as well as on the various additives included in its composition. Mustard has a sauce-like consistency that can be spread on a sandwich, poured over meat, or simply dipped into it. Whole mustard seeds are used as a seasoning for cooking meat in the oven because they have a more subtle aroma and taste than ready-made mustard. It also gives the meat softness and tenderness. Mustard is prepared from both ground and whole grains. Prepared mustard from mustard powder is often used as a sauce.

The birthplace of mustard is considered Asia. There are mentions of this spice even in Sanskrit; they knew about it back in ancient world. IN Ancient Greece added mustard seeds to food, the Romans made a paste from them, which is very similar to modern mustard. In Russia, mustard began to be grown in the 18th century, mainly Sarepta mustard; it received this name thanks to the city of Sarepta. Also in Russia, mustard is grown in Siberia, the Caucasus and the Volga region. The world leaders in the cultivation and processing of this spice are Asia, India, China, Pakistan, as well as France and Holland.

Dijon mustard, its features

The most famous mustard is Dijon. It is called that because it was first prepared in the city of Dijon back in 1947. The very first recipe for Dijon mustard used black mustard seeds, but now it is made from white mustard seeds. To follow the correct recipe for preparing Dijon mustard, the husks are first removed from the seeds, so the color of the mustard turns out yellow. Also added to it are grape juice, unripe ones, herbs, and salt. Among the herbs, it is preferable to use tarragon, savory, and lavender. If you use other herbs, then it will no longer be Dijon mustard.

Today, about 20 original recipes for making Dijon mustard with various additives are known. It doesn’t take much effort at all to prepare this type of mustard yourself, and any housewife can do it.
The following ingredients will be required:

• Ground mustard - 70 gr.
• Olive oil – 1 tbsp. spoons.
• White wine - 100 grams.
• Garlic - 1 clove.
• Onion - 1 pc.
• Salt - to taste.
• Tabasco sauce - to taste.

First, cut the vegetables and place them in a container, then pour wine into it. Cook vegetables over low heat until they boil. As soon as the wine has boiled, reduce the heat to low and continue cooking for another 7 minutes, then turn off the stove and let the mixture cool. Mustard powder should be poured into a bowl and poured with cooled wine (do not put garlic and onions). The resulting mixture should be beaten well with a blender until smooth.

Add olive oil, salt and “to the whipped mustard.” Tabasco" taste. Next, the resulting mass is boiled over low heat until the consistency of sour cream, then cooled, transferred to a container in which it will be stored, and placed in a cold place (refrigerator) for 2 days. After this time, Dijon mustard can be considered ready and you can enjoy its spicy mild taste.

You can buy ready-made Dijon mustard in supermarkets. Largest producers hers are in France. Dijon mustard can be both spicy and mild; it is also used to prepare a variety of sauces and dishes, and it should be stored in clay containers.

Regular Russian mustard is a favorite sauce for meat, fish and other dishes. Traditionally it is used with jellied meat. But they not only eat it, but also treat it, for example, they make mustard plasters from it.
Making simple, regular mustard is easy. Here are its simple components:

• Mustard powder – 100 grams.
• Water – 0.5 cups.
• Vinegar – 0.5 cups.
• Sugar – 1 tbsp. spoon.
• Sunflower oil – 2 tbsp. spoons.
• Salt – 1 tbsp. spoon.
• Spices - to taste.

You should take a small container and pour water into it, then you need to put sugar, salt and spices in there, and leave until it boils. Pour the resulting strained brine into the mustard powder, stirring the mixture constantly. Next, you need to add sunflower oil and vinegar to the mixture and mix until smooth. The resulting mustard should be placed in the refrigerator for a day. After this, the sauce can be eaten, but should be stored in a glass jar.

The main differences between Dijon mustard and regular mustard

Dijon French mustard differs from ordinary Russian mustard in its richer taste and aroma. Regular mustard It has a very pronounced pungent and pungent taste. Dijon is softer and more delicate, with delicate taste and aroma, thanks to the spices and herbs that are added to it (thyme, tarragon, lavender). Table Russian mustard is loved in Russia, Dijon is preferred in Europe.

Naturally, the main difference between these two types of mustard is different cooking recipes and some components included in their composition. In Dijon mustard, unlike regular mustard, in addition to herbs, they add juice squeezed from unripe grape berries, or replace it with white wine or wine vinegar.

It's hard to imagine jellied meat without a spoonful of spicy mustard. Mustard is used in almost any cuisine - Russian, French, Caucasian, and so on. However, in Russia they like spicy mustard, while in Europe they prefer its milder taste, even sweet. When you prepare mustard and add different ingredients to it, its taste changes. Food additives used to prepare mustard depend on the taste preferences of the country in which it is prepared, as well as on its variety. Therefore, in stores you can find a rich assortment of this spicy and healthy product.

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. For you various options, which 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 for cooking various sauces, salad dressings, and 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.

Dijon mustard (classic)

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)

Preparation:

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 while it thickens, constant stirring 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.

Preparation:

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, an oil found in mustard seeds, imparts pungency and warmth 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

Preparation:

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, 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.

Bon appetit!

Without such a popular seasoning as mustard, it is impossible to imagine a Russian feast. This sauce is light yellow or brown tint perfectly emphasizes the taste of dishes. It is served with meat, fish, sausages, jellied meat; used in the preparation of all kinds of snacks, sandwiches, preserves, and sauces.

Mustard sauce is made from ground (and sometimes whole) seeds of a spicy plant that belongs to the Cruciferous (Cabbage) family. The most common types of mustard are white, brown, and black. The queen of spices grows in Asian countries, the Mediterranean, the Middle East, Europe - almost everywhere except the far north and the hot desert. The ground grains of the plant have a sharp, pungent and even slightly bitter taste.

The spice is famous not only as a tasty spice, but also as a medicine. The pharmacological effect is due to the presence of essential oils, enzymes, proteins and microelements in the plant seeds, which are used in medicine to treat various diseases. The healing properties of mustard were known to the ancient Romans and Greeks; described in the treatises of Hippocrates and Avicenna.

What is Dijon mustard and what is the history of its appearance?

If the use of mustard as a medicine began back in 3000 BC, then it began to be used as food since the 9th century AD.

Initially, the seasoning appeared on the tables of French monks, who successfully cultivated and processed the crop.

And although in Rome and Greece at that time mustard sauce was not particularly widespread as a food additive, in the French city of Dijon culinary specialists were actively preparing and selling hot sauce in its usual form.

During the early Middle Ages, wealthy Europeans were already literally “crazy” for the spicy sauce and regularly purchased it from French suppliers. Even spicy oriental and Asian spices could not supplant the popular seasoning. King Louis XIII himself in 1634 issued a decree, thanks to which in the city of Dijon the emergence of a corporation of entrepreneurs was approved, producing mustard sauce according to the original recipe.

In 1747, a Dijon cook came up with the idea of ​​​​preparing mustard with the addition of anchovies, capers and sour juice (virjus), pressed from white unripe grapes.

Since then, about 20 variants of preparing Dijon mustard have appeared, the taste of which was determined by various additives (garlic, tarragon, hot or allspice, seaweed).

But the most widespread seasoning was in which ground or whole seeds of the plant were mixed with young wine from white grapes.

Before this, Dijon cooks primarily used vinegar. When sauce production technology changed and white grape wine replaced vinegar, mustard acquired a creamy texture and a delicate and light taste.

In the 18th century, the French were already actively producing and selling the most popular seasoning in the world - Dijon mustard.

In the 19th century, the Dijon invention gained fame far beyond the borders of sunny France.

A jar of appetizing and aromatic additive was certainly taken with you on dinner parties Italian, Dutch, Scottish gourmets.

In Russia, the spice plant began to be cultivated in the 18th century. Initially, it was planted in the area of ​​​​the city of Sarepta (near modern Volgograd), hence the name “Sarepta mustard”. Years later, in addition to the Volga region, fields began to be sown with crops North Caucasus, Siberia.

Differences between Russian and Dijon sauce

Dijon mustard differs from ordinary Russian mustard mainly in that it is prepared from a special type of seed, namely black. Before production, the grains are cleaned of dark husks, so they are ready food product takes on a pleasant golden hue. Dijon mustard is typically made from the whole seeds of the plant. However, there are types of the famous French sauce in which ground grains are placed. To give a rich taste and aroma, cooks add spices and herbs, and it is white grape wine, which is used instead of vinegar, that gives the seasoning a special softness. Thanks to this, the slightly sweet and delicate Dijon mustard is liked even by those who do not like bitter and spicy seasonings.

The Russian version of the sauce is famous for its rich taste, piercing spiciness and pungency. This is quite natural: Russians use vinegar and white mustard seeds in the recipe. The regular sauce is always made from ground seeds, while the French version mainly uses whole grains.

Ordinary Russian mustard is mainly prepared according to a traditional recipe, where the main notes belong to the dry ground grains of the plant (mustard powder), supplemented with a small amount of salt, sugar, and acetic acid. Dijon mustard has at least two dozen preparation options., which may contain different ingredients and different amounts of seeds in the composition.

Using sauce in cooking

The two types of mustard described above also differ in their scope of application. Strong Russian mustard is usually served with fish, jellied meat, and meat, especially cooked over charcoal, as a seasoning.

Dijon mustard is added to salads, added to marinades, sauces with a complex composition, for example, it is an excellent base for.

It is used to make delicious sandwiches, and also as a marinade sauce for meat before baking. It turns out very tasty, pre-greased with Dijon mustard.

The sauce goes well with sausages, sausages, boiled beef, pork tongue, and vegetable appetizers.

Used in French cuisine special term"dijonnaise" accompanying those National dishes, which contain Dijon mustard or are intended to be served with mustard sauce.

Dijon mustard, like any other, is not only eaten, but also used as an emulsifier in food production(for example, to achieve the desired consistency, plasticity and viscosity of mayonnaise).

Mustard added to food disinfects and flavors the product, preventing the leakage of juices from meat fibers.

It is used as a natural preservative when preparing products for future use.

What is Dijon mustard made from?

The classic recipe for Dijon mustard involves using the seeds of a plant of a certain variety, namely black. The composition contains white grape wine or young grape juice (grape must), as well as honey, a small amount of salt, vegetable oil, Tabasco sauce, chopped onion and garlic. Sometimes cooks add basil and allspice.

Popular seasoning recipe

Connoisseurs of hot sauce and connoisseurs of gastronomic delights do not necessarily have to go to the Western Europe or spend effort searching for a branded store. We offer delicious recipe Making Dijon mustard at home.

Recipe information

• Cuisine:European
• Type of dish: sauce
• Servings: 10-12
• 72 h

Ingredients:

• mustard seeds (black or brown) - 4 tbsp. l.
• dry white wine – 1 glass (200 ml)
• garlic – 1 clove
• onions – 1 pc. (100-120 g)
• natural bee honey – 1 tbsp. l.
• vegetable oil – 1 tsp.
• salt – 0.5 tsp. (or to taste)
• Tabasco sauce - 4-6 drops

Preparation:

1. Grind the garlic with a press, chop the onion with a knife as finely as possible.
2. Grind the mustard seeds to a powder using a coffee grinder or food processor.
3. Combine white wine with onion and garlic in a saucepan. Place on the fire and simmer the mixture over low heat for 6-7 minutes. Remove the pan from the heat and let the liquid cool to room temperature.
4. Strain the broth to remove particles of garlic and onion. Add the powder of ground plant seeds to it, beat everything with a blender or whisk.
5. Now add vegetable oil and salt. Place the pan back on the fire. Cook the mixture over low heat until thick.
6. At the end, add Tabasco sauce, honey and cook for another 3 minutes. The mustard should acquire the consistency of sour cream.
7. Let the Dijon sauce cool and then transfer it to a dry container ( glass jar) and close the lid. Place in the refrigerator to steep for 3 days.

That's all the simple subtleties. The finished seasoning must have a uniform structure without lumps. Dijon mustard homemade Not only is it tasty, it is also healthy, because it does not contain artificial additives or preservatives. This sauce keeps well in the refrigerator for 2 months, and you can treat yourself to a spicy delicacy at any time.

A jar of mustard stored in the refrigerator must be tightly covered with a lid, otherwise the sauce will quickly lose its aroma and pungency and begin to dry out. It is advisable to scoop the sauce from the jar with a dry spoon. If exposed to raw water, the mustard will begin to deteriorate.

What can you substitute for Dijon mustard?

In our country, black or brown mustard seeds are not easy to obtain. Therefore, you can use white or Sarepta mustard seeds to prepare the sauce. If you have little time to prepare the seasoning, instead of whole grains, it is better to purchase ready-made mustard powder in the store, then the grinding step can be eliminated.


There is another option for replacing French spices. Buy regular mustard sauce at the store, add 1 teaspoon of finely grated horseradish root (it will replace the spiciness of Tabasco sauce), 1 tbsp. l. sugar and 3-4 tbsp. l. white wine. Mix all ingredients evenly. The sauce is ready. Instead of white wine, sometimes they use a little lemon juice, a solution of dry citric acid, and a few drops of table vinegar (preferably apple cider vinegar).

To lubricate meat before baking, you can use other seasonings instead of French mustard: curry, chili pepper, nutmeg, ginger.

It's up to you to decide whether to buy a ready-made sauce at the supermarket or make your own Dijon seasoning. However, when home production the housewife can vary the spiciness, sweetness, and experiment with additives, taking into account her taste preferences and the preferences of her family. Dijon mustard is served cold in small gravy boats or horseradish bowls.

Useful video

Dijon mustard beans make an excellent salad dressing. I really like a hearty and tasty salad:

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

1. Dijon is whole mustard seeds, I love it very much, it’s so cool!
2. 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 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.

3. 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.
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 throughout the world.
5. 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.
6. Spicy French ordinary mustard. This brand is honored by sellers of food for the rich, they love to fall for this...

The French have a saying that a salad without mustard means a beauty is crazy. Indeed, mustard is often added to traditional vinaigrette sauce, which adds a special piquancy to salads. However, before baking, fish and meat are just as often coated with mustard as they are served with various cold dishes.

Dijon mustard from France is known throughout the world. There is a legend that in 1383, King Charles VI of France called on the Duke of Burgundy to assist the Count of Flanders, who was under siege. Duke Philip the Bold gathered a huge army, and the money for the campaign was received from mustard traders. Having won the victory, the Duke returned home, inscribing on the banner that he had been delayed and was returning to Dijon. However, due to the swaying of the banner in the wind, the inscription was read that the mustard army was returning to Dijon. In gratitude for the financial assistance, the Duke allowed mustard producers to depict the coat of arms of Burgundy on their product.

Dijon mustard gained particular popularity and value in 1752, when Jean Nejon began using wine vinegar in its preparation.

Currently, there are many varieties of Dijon mustard: classic with grains, and also with tarragon, with blackcurrant liqueur, with green pepper etc. It can taste strong (forte) or tender (douce).

To find a recipe for Dijon mustard, I had to sift through many French cooking sites and blogs. There are countless dishes with mustard, but the recipe for mustard itself is extremely rare. However, I did find a few recipes. The one I want to offer was designated as a classic, although I cannot guarantee this, I took the author’s word for it.