Mustard, like many other useful plants, has been known to people for a long time. In China, its seeds were used as an important element in cooking; more than 3000 years ago, the ancient Greeks and Romans used the plant as a medicine.
Dijon mustard (aka French) is one of the most famous varieties of mustard. In 1634, the recipe for this piquant gas station was officially fixed in the city of Dijon. Its preparation is different from the usual recipe these days. The powder of peeled and ground black mustard was required to be diluted not with water or vinegar, but with Vergius (verjus - sour juice of white grapes) or white wine.
Taste qualities possessed by Dijon mustard, incredibly quickly brought it to the world level. Kings, kings, dukes and other privileged persons from around the world either used it regularly, or tried it at least once. Previously, they bought only fresh mustard, and had to do it every day. With the advent of the concepts of “preservatives” and “preservation”, everything was a little simplified, now you could buy more, and the product was stored longer. In the XIX century Dijon mustard began to be sold in banks.
In search of culinary delights, trying to find all kinds of information about this French product, you will find out that the list of original ingredients of this piquant pasta is not freely available. Dijon mustard, the recipe of which has been kept secret (by law) for almost 400 years, is a culinary masterpiece, the taste of which you can only imitate. How to do this, we will now see. There are many recipes on the Internet, but only those who at least once ate French mustard can notice the true resemblance. Based on this, special attention should be given to the following recipe. Despite the simplicity of preparation, this dressing will amaze with the properties of real gourmets. Begin!
In stores, you are unlikely to find the kind of mustard seed that contains French mustard, so we resort to the alternative - we buy ordinary mustard powder. So, for cooking we need:
- Mustard Powder - 50 g;
- Wine (dry white) - 180-200 g;
- Honey (natural) - 1 tbsp;
- Garlic - 1-2 cloves;
- Vegetable oil - ½ tsp;
- Onion (onion) - 1 pc.;
- Salt - 1 tsp;
- Tabasco sauce or regular tomato paste.
Finely chop the onion and place it in a pan, add honey, wine, chopped garlic, mix. The container with the ingredients must be put on fire, bring to a boil and cook for 5 minutes on low heat. After that, the contents must be filtered and rid of excess fluid. Mustard powder is added to the mixture and all this is whipped with a whisk or mixer. A little more and we will have our own Dijon mustard. The recipe involves the addition of oil and a few drops of Tabasco (tomato paste), which we do. Salt, stir, put on the stove and continue to cook the contents on low heat. Mix and evaporate the mixture until a thick mass is obtained. Have you waited? Refrigerate and place the contents of the pan for two days in the refrigerator. Everything - French mustard is ready!
The option of eating freshly prepared mustard is not excluded, however, Dijon mustard (more precisely, its analogue) acquires the whole gamut of tastes just after two days of aging.
Ready mustard is best combined with products such as meat (in any cooking option), poultry (an ideal tandem with baked goose or duck), lard (our dressing is better than any seasoning), boiled beef tongue (this combination has truly deep historical roots )
Do not be afraid to experiment, cooking loves bold experimenters. Cook with pleasure and do not stop surprising your family and friends with original sauces, dressings and seasonings. Good appetite!