French mustard recipe and what dishes you can cook with it

Mustard is considered one of the most popular condiments in the whole world. A large variety of varieties of this product are known, but gourmets give special preference to Russian spicy as well as French mustard, the recipe for the preparation of which we will discuss in our article.

Acquaintance

French mustard (the recipe is presented in the article below) differs from vigorous Russian in the first place with a special softness of taste. Dijon (another name for the product, comes from the name of the city of Dijon in France, the country's first center for the production of this spice), unlike our domestic one, is sweeter and not at all spicy. The production of both types of seasoning has its own differences. In particular, Russian is made from seeds of small white mustard, while French is made from seeds of black mustard, which are used both whole and ground. In addition, the recipe for French mustard involves the addition of vinegar (wine), wine (white), as well as salt, sugar, pepper and herbs.

This spicy, aromatic spice has been highly regarded for many centuries in exquisite culinary circles. Demand for it has become truly stunning today. French mustard seeds (the recipe can be found later), according to experts, goes well with both fish and meat and vegetable dishes.

Features

Over the centuries, cooks have discovered more and more universal gastronomic properties of French mustard, the recipe for which over time has grown into a huge number of versions.

Scientists have found that this product helps to improve the absorption of fats and proteins by the body. It is for this reason that the mustard tandem with fish and meat is considered the most promising. It is especially actively used in the preparation of meat breading and marinades, dressings for salads, and seasonings for sauces. One of the most important features of this spice is the presence of antibacterial and antifungal properties, allowing the active use of mustard for canning. It is also known that seasoning contains a significant amount of vitamins A, E and D, as well as dietary fiber necessary for the body. Black mustard seeds are rich in essential oils that help strengthen our immune defenses.

How to make French mustard at home: a recipe

Mustard is not in vain used in the preparation of various fish and meat dishes. An excellent emulsifier and antiseptic, it kills all harmful bacteria in the product, while maintaining its juiciness and softness. Despite the fact that it can be easily bought at almost any store, many housewives are interested in the recipe for homemade French mustard. Connoisseurs claim that it is completely uncomplicated.

French mustard recipe involves the use of:

• sifted mustard powder - 120 grams;
• whole mustard seeds (black) - 100 grams;
• vinegar (wine, white) 50 ml;
• half of the bulb (red);
• wine (white dry) - 50 ml;
• oils (grows.) - 50 ml;
• sugar - 50 g;
• salt - 10 g;
• pepper (black) - half a teaspoon.

How to cook: step by step recipe

Act as follows:

1. First, the mustard powder is sieved into a bowl using a sieve.
2. With constant stirring, pour water (hot) into it - until a creamy mass forms.
3. Next add black mustard seeds.
4. Then the mixture in a bowl is slightly leveled and poured with boiling water (a small amount). Cover with a towel or a lid and leave for 30-40 minutes. Some housewives recommend leaving mustard for a longer time (2-3 hours), believing that this time is necessary so that bitterness leaves the product.
5. Then the water is carefully drained and the mixture is mixed again, after which vinegar (wine), rast. butter, salt, pepper and sugar.
6. Next, finely chop the onion and lightly fry it. Then it should be passed through a meat grinder or mixer, after which the onion is added to the mustard and everything is thoroughly mixed.
7. Ready French mustard is placed in a sterilized jar, closed and left for at least one day in a dark and cool place to ripen.

Tricks

Excellent French mustard can be made using marinade or pickle from a can of canned vegetables. A touch of sophistication can be given to the product by adding caraway and cloves (a little). Sugar in the recipe can be replaced with honey (best dark - buckwheat, chestnut, etc.). Mustard will retain a maximum of aroma and taste if it is not poured with boiling water, but with hot water, the optimum temperature of which is 95-96 degrees. Mustard is considered the most delicious, which has been infused for more than three days, so experienced chefs do not recommend trying it right away. Wine for making spices is best used from the Riesling or Chardonnay grapes - they will give the product the most harmonious taste.

Another recipe

Many people like French mustard beans - a universal sauce that perfectly harmonizes with many dishes. Structure:

• 400 ml of dry white wine;
• 180 g of onion;
• two cloves of garlic;
• two table. tablespoons of honey;
• two teaspoons of salt;
• one table. a spoon of olive oil;
• 60 g mustard powder;
• 40 g of white mustard seeds;
• 40 g black mustard seeds.

From this amount of food, 45 servings of mustard are obtained. It takes about 35 minutes to cook.

Cooking method

To cook French mustard at home, proceed as follows:

1. First, garlic and onions are cut into small pieces, placed in a stewpan, where wine is also poured. The stewpan is sent to the fire, brought to a boil. Boil for about 5 minutes.
2. Next, the broth is filtered and cooled to room temperature.
3. Then honey and salt are dissolved in it, mustard powder and olive oil are added.
4. Next, the broth is mixed until a homogeneous mass is obtained, which should be poured into a saucepan.
5. Then mustard seeds are poured into it, mixed and sent to a small fire. The mixture should be boiled until thickened for seven to ten minutes.
6. Ready mustard is poured into clean, dry jars and cooled. The product should be left in the refrigerator for two days.

How to cook mustard "Parisian motive"?

This nondescript, but rather fragrant spice, despite the fact that it is quite accessible in the distribution network, also causes considerable interest among lovers of home cooking. The recipe for its preparation is quite simple.

Composed of

The recipe involves the use of:

• one glass of water (cold);
• one glass of mustard powder;
• 3/4 cup mustard seeds ;
• one glass of wine (dry white);
• one glass of vinegar (5%);
• half a glass of brown sugar;
• one head of onion;
• one teaspoon of salt, cinnamon, turmeric;
• two chicken yolks.

Cooking features

First, in a deepened bowl, the powder with grains is poured with water and left to infuse for half an hour. Then make spicy vinegar. To do this, mix acid (5%) with wine in a saucepan, add cinnamon, turmeric, salt and onion cut in half. Then they put it on the stove, and boil for about a quarter of an hour. After that, the onions are removed, and the aromatic liquid is filtered through a strainer. Then in one bowl combine the swollen mustard, beaten yolks and spicy vinegar mixture. The composition is boiled over medium heat, stirring regularly, until the mass thickens. Then it is cooled. Ready mustard should be stored in the refrigerator. It is recommended to heat it slightly before use.

French mustard salad recipes: preparing a vitamin salad with mozzarella

In accordance with the recipe for the preparation of salad use:

• two tbsp. spoons of celery leaves, Unagrande mozzarella (chopped into cubes);
• 6 cloves of mandarin;
• half a cucumber;
• two table. spoons of pine nuts;
• one fig.

Refueling is used from:

• one art. tablespoons of oil (olive);
• one teaspoon of French mustard;
• salt, pepper (ground red) - to taste.

In the serving plates lay the ingredients according to the recipe, pour salad dressing, decorate with herbs, vegetables and fruits. Serve immediately, mix before use.

Arugula and Shrimp Salad: Ingredients

To prepare three servings of salad use:

• one bunch of arugula;
• one bunch of lettuce leaves;
• 150 grams of frozen shrimp;
• 100 grams of cherry tomatoes;
• 10 pitted olives;
• parmesan cheese to taste;
• 5 tbsp. tablespoons of olive oil;
• one tablespoon of wine vinegar;
• one teaspoon of French mustard;
• half a teaspoon of acute mustard;
• one clove of garlic;
• one teaspoon of honey;
• to taste: salt and pepper (ground black)

How to cook a dish?

Shrimp boil for five minutes. During this time, make the sauce. All ingredients are poured into a deep plate and thoroughly mixed with a whisk. After the shrimp is ready, the water is drained and the shrimp is added to the sauce. Salads are washed and dried, torn by hand (arugula is large, and lettuce is finer), after which they are placed in a salad bowl. Tomatoes are cut into quarters or halves (according to size), after which they are also added to the salad bowl. Then the olives are cut into two halves and sent to the salad. All watered with shrimp sauce and mixed by hand. Sprinkle cheese on top, finely slicing it with a peeler.

French Mustard Meat Dishes

Home cooks willingly cook meat with French mustard. The most popular recipes are offered later in the article.

Cooking boiled pork in a slow cooker

Use ingredients:

• pork - 1 kg;
• 1 tbsp. a spoonful of French mustard;
• two cloves of garlic;
• a mixture of peppers;
• sunflower oil);
• salt.

Description of the method of preparation

The dish is prepared as follows:

1. The meat is rubbed with salt and a mixture of peppers, stuffed with garlic, greased with French mustard, left to pickle overnight. Then it is fried on all sides in a small amount of oil using the "Frying" mode.
2. Then, water (50-80 ml) is poured into the container. Close the lid of the pressure cooker-smokehouse and set the pressure regulator. Select the mode “Soup-stewing”, set 40 minutes and press the “Start” button.
3. After the end of the cooking time, the pressure is stabilized by tilting the regulator to the side. Next, open the lid, take out the finished product and allow it to cool. Experts say that cold boiled pork is tastier than hot.

Cooking pork baked in French mustard

To prepare this tender meat use:

• 1 kg of pork;
• 190 g (jar) of French mustard;
• one carrot;
• three cloves of garlic;
• pepper and salt.

Cooking features

The meat is washed, dried. Garlic and carrots are cut into small sticks. Stuff the meat with chopped garlic and carrots. Then it is salted, pepper and generously coated with French mustard on all sides. Then the meat is carefully wrapped in two layers of foil and sent to the oven. Bake for 40-45 minutes. (depending on the size of the piece). Then the foil is cut from above and opened, baked for about 5-10 minutes, until the product is browned. Then the meat is allowed to “rest” for 10-15 minutes. Enjoy your meal!