is a seasoning with a sharp, tart taste that is widely used in cooking. To prepare the sauce we are familiar with, which can be bought in any store, mustard is grown, the seeds are collected, dried, crushed, and then cooked.

The versatility of the gastronomic properties of grain mustard, just like its recipe, with many different manufacturing variations, was discovered over many years, when cooking was only increasing its potential. Many later scientists were able to establish the incredible benefits of this product. In particular, it was found that it helps improve the absorption of proteins and fats by the body, which is why its tandem with meat and fish is considered the most promising.

Ingredients:

• dry mustard - 230 g
• salt - 8g
• sugar - 50g
• wine vinegar - 75g
• cinnamon and cloves - 1g each
• shallots - 100 g
• water - 90 g.

Cooking method:

1. Mustard powder is sifted through a sieve, brewed with boiling water, and stirred to form a thick dough.
2. The dough is poured with boiling water and placed in a warm place for 12-18 hours. After this, the boiling water is drained from the mustard, the dough is diluted with wine vinegar, salt, sugar, cinnamon and cloves are added.
3. In addition, shallots are simmered in vegetable oil, rubbed on a sieve and added to the mustard dough; Knead the whole mixture well.

The simplest classic recipe

A quick and reliable way to prepare mustard is to mix the powder with sugar, salt and add vegetable oil. Required proportions:

Ingredients:

• Mustard powder 7 teaspoons
• Sugar 1.5 teaspoons
• A pinch of salt
• Vegetable oil - teaspoon
• Water, boiled warm as required

Cooking method:

1. Mix mustard powder with salt and sugar, pour the whole mixture into a dry jar and shake again.
2. Then add boiled warm water in small portions.
3. The water should be 38-40 degrees so that the mustard powder is steamed, but not cooked and does not lose its properties.
4. As soon as the future sauce has reached the desired consistency, it is closed in a jar and left in a warm place for 5 hours.
5. When the exposure time is up, add 1 tsp. vegetable oil.
6. It is necessary for the spice of the seasoning.
7. When combined with vegetable oil, mustard becomes spicy and retains its taste.

Classic French mustard

Delicious and unexpectedly piquant mustard was first developed by the French in the 17th century. But it was prepared exclusively from grains. The pleasant taste, which does not irritate the taste buds, was loved by monarchs and ordinary people. It was the French who introduced an innovation: making everything spicy piquant by adding sugar and vinegar.

Ingredients:

• Mustard powder 30 grams
• Mustard seeds 70 grams
• Apple cider vinegar 20-25 grams
• Sugar 2-3 tablespoons
• Salt half a teaspoon
• Water 70-80 milliliters
• Sunflower oil teaspoon

Cooking method:

1. Pour mustard powder, sugar and salt into a spacious container. Mix everything well, then gradually add warm water at approximately 40 degrees.
2. The consistency should be a little thicker than regular seasoning. Stir everything well and leave to infuse for 30 minutes.
3. When the powder is soaked and infused, add grains and pour in vinegar. Those who like regular otset can add it, but the taste will be sharper. Once everything is well mixed, add oil and transfer the whole mixture into a jar.
4. The sauce must steep for 12 hours before it can be served. Homemade French mustard should be stored in the refrigerator.

French mustard with honey

Ingredients:

• Mustard seeds - 100 grams
• Apple cider vinegar - 50 Milliliters
• Fruit juice - 50 Milliliters (for example, apple)
• Honey - 3 tbsp. spoons
• Salt - 1 pinch

Cooking method:

1. To prepare French mustard we need mustard seeds. They can be light or dark.
2. You can use both options, it’s even more beautiful.
3. I ended up with light grains. They need to be washed and soaked in vinegar. Leave the seeds like this in the refrigerator for a couple of days.
4. After two days, we take the grains out of the refrigerator.
5. Place a pan of water on the stove. Place the seeds there so that the water covers them completely.
6. You can add allspice or black peppercorns if desired. Bring to a boil and after a minute remove from heat.
7. Cool the seeds. Take a blender and grind 3 tbsp. spoons of boiled seeds along with honey, salt and fruit juice. Add this liquid mixture to the rest of the cooked seeds.
8. We do not drain the seed decoction, but leave it as is.
9. Mix everything and put it in the refrigerator to brew for a day.
10. Now this dressing can be used for any salty dishes. French mustard has a very refined taste.

French onion mustard

Ingredients:

• light mustard seeds (or a mixture of light and dark) - 1 cup;
• white grape or apple vinegar - 1 glass;
• shallots or onions - 250 g;
• olive or sunflower oil - 70-100 ml;
• ground cinnamon - ½ tsp;
• ground black pepper - ½ tsp;
• sugar - 120 g;
• salt - 1 tsp. or to taste;
• soda - 1/3 tsp.

Cooking method:

1. Before cooking, wash the mustard seeds in a bowl. The floating debris is drained and then washed in a sieve to remove sand. Let the water drain and place the mustard in a saucepan or liter jar.
2. Pour boiling vinegar over the grains, cover with a lid and leave for 8-12 hours. Mustard grains increase significantly in size. Next, everything is prepared quickly and simply.
3. Finely chop the onion and fry in oil until transparent. Add baking soda (to form a sauce). There will be a reaction and the onion will release a lot of juice.
4. Fry the onion sauce over medium heat for some more time and puree using an immersion blender.
5. Add sugar, salt, spices and onion sauce to the mustard.
6. Stir. That's all!
7. French mustard is ready

Dijon (French) mustard

Ingredients:

• Dry wine - 1 glass;
• Mustard powder - 50 grams;
• Onion - 1 large head;
• Garlic - 1-2 cloves;
• Honey - 1 tbsp. spoon;
• Salt - 0.5 teaspoon;
• Vegetable oil - 1-2 teaspoons;
• Tabasco - 1 teaspoon
• Tomato sauce - 1 teaspoon (optional).

Cooking method:

1. Cook the onion and garlic pieces in wine for five minutes over medium heat.
2. Then strain.
3. Add salt and mustard powder to the hot broth, stir
4. Then you need to drop in vegetable oil, Tabasco and honey and mix again.
5. Next, it is recommended to cook this mass over low heat until thickened. I tried heating it in the microwave at low power (300-450) for one minute and it thickened.
6. In principle, the mustard is ready, but it is recommended to put it in the refrigerator for a couple of days until the flavor is fully developed.

Homemade Dijon mustard with basil

How is Dijon mustard different from regular mustard? Because instead of vinegar, dry white wine is used in its preparation, which makes the taste of mustard more refined and delicate than regular mustard. Mustard will turn out even tastier and more interesting if you add a small amount of mustard seeds to it during cooking.

Ingredients:

• White wine (dry) 500 ml
• Mustard 100 g
• Garlic 2 cloves
• Sugar 2 tbsp.
• Salt to taste
• Dried basil 1 tsp.
• Onion 1 pc.
• Vegetable oil 1 tbsp.

Cooking method:

1. Roughly chop a large onion and two cloves of garlic. Pour wine over the vegetables, bring to a boil and cook for 5 minutes.
2. Strain the mixture through a sieve.
3. Add mustard powder to the liquid and stir. Bring the mixture to a boil again.
4. Season the mustard with sugar, salt, and dried basil. Add vegetable oil, mix thoroughly.
5. Transfer the mustard into a jar, and after cooling, put it in the refrigerator. Store mustard in the refrigerator.

French mustard with chili pepper

Ingredients:

• mustard powder - 50 g;
• dry white wine - 200 ml;
• garlic - 2-3 cloves;
• onion (medium) - 1 pc.;
• tomato paste - 1 tsp;
• salt - 0.5 tsp. or to taste;
• olive oil (or other vegetable oil) - 1 tbsp. l.;
• liquid honey - 1 tbsp. l.;
• ground chili pepper (or Tabasco sauce) - 0.5 tsp.

Cooking method:

1. Pour dry wine into a saucepan or saucepan, add coarsely chopped onion and garlic, bring to a boil, reduce heat and cook under a closed lid over low heat for 7 minutes.
2. Strain the wine into a bowl, discard the onion and garlic. Add dry mustard powder and salt to hot wine, mix thoroughly. If there is not enough wine (some of it boils away), add hot water to the desired consistency.
3. Add tomato paste and chili pepper to the mustard.
4. Also add olive oil to the mustard mixture.
5. And add liquid honey. Mix the mustard thoroughly again until smooth.
6. Place the mustard in a clean, dry 250-gram jar and screw on the lid.
7. Leave the mustard to cool completely at room temperature, after which it should sit in the refrigerator for 2-3 days.
8. Next, the prepared tasty and delicate Dijon mustard can be used for its intended purpose.
9. Of course, there is some spiciness in Dijon mustard, but it is somehow mild and not as noticeable as in regular mustard.

French mustard beans

Ingredients:

• Dry white wine - 400 ml
• Onion - 180 g
• Garlic - 2 cloves
• Salt - 2 tsp.
• Honey - 2 tbsp.
• Olive oil - 1 tbsp.
• Mustard powder - 60 g
• White mustard seeds - 40 g
• Black mustard seeds - 40 g

Cooking method:

1. Cut the onion and garlic into small pieces. Place in a saucepan.
2. Pour the wine. Send it to the fire. Bring to a boil. Boil for about five minutes.
3. Strain the resulting broth and cool to room temperature. Dissolve salt and honey in it.
4. Add olive oil and mustard powder. Stir until smooth.
5. Pour into a saucepan. Sprinkle mustard seeds. Stir and place on low heat. Cook for 7-10 minutes until thickened.
6. Pour into clean, dry jars. Cool. Leave in the refrigerator for 2 days.

Homemade spicy mustard

Ingredients:

• mustard powder - 150 g;
• water - 1.5 cups;
• olive oil - 1 tbsp. spoon;
• honey - 1 tbsp. spoon;
• ground cinnamon - 0.5 teaspoon;
• ground cloves - a third of a teaspoon;
• ground black pepper - a third of a teaspoon;
• salt - to taste

Cooking method:

1. All spices are taken as desired and in the desired quantities, we take something like this. If you need less mustard, then use less water and less spices.
2. Boil water. It is advisable to pour a glass of boiling water into a container with a lid (we take a metal bowl). Then, constantly stirring the water, add mustard powder.
3. You need to pour it in until it thickens. That is, grooves should remain on the surface and not be leveled (that is, like custard when making).
4. Then we level the surface in the middle, bring a spoon and pour boiling water on it. The water should lie above the mustard in a layer of approximately 5-7 mm, without disturbing the total mass.
5. Carefully close the container and wrap it for a day or more, but not less.
6. After a day, add oil (we use olive oil), honey or cane sugar to the mustard.
7. Sprinkle salt and pepper evenly over the entire surface, but not in a continuous layer. We take finely ground salt from the mill, pepper also from the mill.
8. We also scatter the cloves evenly over the surface. It's better not to overdo it.
9. Scatter cinnamon over the surface. It smoothes out the acrid smell of mustard and does not particularly affect the taste, but you also need to be careful with it. In general, it’s better not to smell mustard without spices)))
10. Mix everything thoroughly. Ready. We taste it, if something is missing, then add more.
11. Store mustard in the refrigerator. This amount is enough for about a month. It is stored well. Sometimes water comes out, then you just need to stir it.
12. When using, it should be covered with a lid to prevent it from eroding. Opened, scooped, closed. Or put it into small jars.

French mustard sauce

Ingredients:

• Pickled cucumber 80 g
• French mustard 1-2 tsp. no slide
• Vegetable oil 150 ml.
• Chicken egg 1 pc.
• Garlic 1 clove
• Dill to taste
• Sugar 1-1.5 tsp. no slide
• A pinch of salt
• Apple cider vinegar 2-3 tsp.

Cooking method:

1. Add a chicken egg at room temperature, salt, sugar, apple cider vinegar (6%) to taste into a blender bowl. Beat with an immersion blender.
2. Add a minimal amount of sugar and vinegar; at the end of cooking, you can always adjust the sauce for sweetness and acidity.
3. The blender bowl should be high and narrow; I took a bowl specifically for the photo so that it could be seen better.
4. Add chopped fresh dill and pressed garlic to taste.
5. Pour in vegetable oil in a thin stream, while continuously whisking with an immersion blender.
6. Beat until the mixture reaches a thick consistency.
7. Cut the pickled cucumber into small cubes.
8. You can grate it if you can on a fine grater, but be sure to squeeze out any excess liquid before adding it to the sauce.
9. If your cucumber is sour, add less.
10. Add pickled cucumber and French mustard to the sauce and stir. Taste the sauce and adjust sweetness and acidity.

Classic French mustard

Ingredients:

• Mustard seeds - 160 g.
• Dry mustard - 2 tbsp. l.
• Boiled water - 1/2 cup.
• Vinegar - 1/4 cup.
• Orange juice - 1/4 cup.
• Salt - 1/4 tsp.

Cooking method:

1. Prepare the ingredients: yellow mustard seeds (or a combination of yellow and brown), 2 tbsp. spoons of dry mustard, half a glass of boiled water, a quarter glass of vinegar, a quarter glass of orange juice and half a teaspoon of salt.
2. Grind the mustard seeds in a mortar or coffee grinder. Add dry mustard, salt, vinegar and orange juice.
3. Pour in half a glass of water and stir. Cover with cling film and leave to swell for 2-4 hours.
4. For flavoring, if desired, you can add lemon zest and 1 teaspoon of dry dill. Mix in a blender until pureed. Transfer to a jar and store in the refrigerator.

French mustard “Parisian motif”

That's how many advantages this unprepossessing, but quite aromatic spice has, which can be purchased without any problems at the nearest supermarket. However, we are not looking for easy ways, and we will tell you how to make French spice at home. In general, the recipe for making grainy mustard is quite simple, where the entire emphasis is on spices.

Ingredients:

• Cold water – 1 glass;
• Mustard powder – 1 cup;
• Mustard grains – ¾ cup;
• Dry white wine – 1 glass;
• Vinegar 5% - 1 glass;
• Brown sugar - ½ cup;
• Onion – 1 head;
• Salt – 1 tsp;
• Cinnamon – 1 tsp;
• Turmeric – 1 tsp;
• Chicken yolks – 2 pcs.;

Cooking method:

1. Let's tackle the mustard first. In a deep bowl, mix the powder and grains with water and leave to steep for 30 minutes.
2. Now let's make spicy vinegar, for which in a saucepan we mix 5% acid with wine, cinnamon, turmeric, salt and onion cut in half. Next, put it on the stove and after boiling, keep it on the fire for another quarter of an hour.
3. After this, we need to remove the onion and strain the aromatic liquid through a strainer.
4. And now the moment of truth has come, when by combining swollen mustard, a spicy vinegar mixture and whipped yolks in one bowl, and then boiling over medium heat with regular stirring until thickened and then cooling, we get that very grainy mustard, which, as you can see, is prepared not difficult at all.
5. This seasoning should be stored in the refrigerator, and should be slightly heated before use.

French grain mustard

Ingredients:

• Yellow mustard beans – 1/3 cup;
• Black mustard beans – 2 tbsp;
• Powdered mustard – 2 tbsp;
• Water – 125 ml;
• Apple cider vinegar – ¼ cup;
• Lemon zest – 1 tsp;
• Orange juice – ¼ cup;
• Dried dill – 1 tsp;
• Salt – ½ tsp;
• Honey - ¼ cup.

Cooking method:

1. Since we are preparing the mustard mixture, we will begin our cooking with its processing. Mix light and dark beans and grind them a little in a coffee grinder.
2. Pour mustard powder, salt into the resulting mixture and season with vinegar, citrus juice and boiling water in the stated volumes. Mix everything and leave for 5 minutes.
3. Now we need to transfer the mustard mass into the bowl of a blender or food processor, add the zest and dried dill and beat until creamy.
4. So, in principle, our French mustard beans are ready, but among all the ingredients we still have honey. We can mix it in the general composition, or we can simply not add it. This, as they say, is a matter of taste.
5. Store this spicy mixture in the refrigerator. And the scale of its application is truly enormous. This seasoning can be added to salads, as a sauce for vegetable, meat and fish dishes, and also on sandwiches. Believe me, you and your guests will be satisfied.

Dijon mustard (French)

Ingredients:

• Black and white mustard seeds,
• water,
• Herbs of Provence spice mixture
• liquid honey,
• cinnamon,
• carnation,
• salt,
• allspice peas,
• wine vinegar or white wine (I used vinegar),
• olive oil.

Cooking method:

1. I cook everything by eye, I took a little of everything, because... This is my first time making this mustard myself. I put a small saucepan on the fire, put a mixture of “Provençal herbs”, 2 cloves, several peas of allspice into it and when it all boiled, added salt, 1 teaspoon and boiled for a couple of minutes.
2. Meanwhile, in a special bowl, I tried to crush the seeds with a mortar - this is not an easy task, and I did not crush all the seeds.
3. I poured mustard seeds into a jar, poured boiling water with seasonings (through a sieve), added a teaspoon of honey and a little cinnamon.
4. The liquid should cover the seeds, but there should not be too much of it, otherwise the seeds will float as if separately.
5. Pour vinegar (1 teaspoon) and olive oil. Leave to cool at room temperature, then put in the refrigerator.
6. If you are not very successful in crushing the seeds, then you can either add a spoonful of mustard powder during the cooking process, or add mustard to the ready-made mustard, whichever you like best.
7. Personally, I didn’t add anything; everything suited me.

French mustard

Ingredients:

• Light mustard seeds - 150 g
• Fruit juice or water - 100-150 ml
• Fruit vinegar – 100 ml
• Sugar and/or honey - 2-3 tbsp.
• Salt - about 0.5 tsp. or to taste

Cooking method:

1. When buying grainy mustard, which is sometimes called “French” from different manufacturers, every time I thought about making this seasoning myself.
2. In my family menu, grainy mustard is most often served with meat dishes, eggs and is included in salad dressings based on mayonnaise or vegetable oil.
3. I’ll show you a version of medium-hot, spicy, sweetish grainy mustard, but you can adjust the ratio of sugar and vinegar to your taste. Read more:
4. To prepare French mustard, prepare the ingredients according to the list.
5. Rinse the grainy mustard in water, then in a suitable sized food container, saucepan or saucepan, add apple (or other) vinegar and fruit (or other) juice without pulp.
6. Place in the refrigerator and leave the mustard seeds to swell for 1-2 days.
7. Then heat the mixture to a boil on the stove or in the microwave. It is believed that the longer the cooking time, the less spicy the mustard will be, but I didn’t compare, but I cook for about 1 minute.
8. Set aside 2-3 tbsp. spoons of the resulting grains and puree them with a blender attachment or masher.
9. Add sugar (and/or honey) and salt to the remaining hot grain mass, as well as the resulting mustard seed pulp. Stir.
10. Taste it. At this moment it is not the same and not the same consistency, but you can already understand whether something else needs to be added. It could be sugar, honey, salt or a little more vinegar.
11. Place the resulting French mustard in sterile jars and let it ripen for at least a couple more days. Store in the refrigerator.

This French mustard recipe is surprisingly easy to make. Many people love this seasoning. Try making it yourself and you will be able to treat yourself to this delicious French mustard much more often! She tastes amazing! Will decorate any feast, family lunches and dinners. Prepare for your health!

Ingredients

To prepare French mustard you will need:

light mustard seeds (or a mixture of light and dark) - 1 cup;
white grape or apple vinegar - 1 glass;
shallots or onions - 250 g;
olive or sunflower oil - 70-100 ml;
ground cinnamon - 1/2 tsp;
ground black pepper - 1/2 tsp;
sugar - 120 g;
salt - 1 tsp. or to taste;
soda - 1/3 tsp.

The yield of the finished product is 650-700 ml.

Cooking steps

Before cooking, wash the mustard seeds in a bowl. The floating debris is drained and then washed in a sieve to remove sand. Let the water drain and place the mustard in a saucepan or liter jar.

Pour boiling vinegar over the grains, cover with a lid and leave for 8-12 hours. Mustard grains increase significantly in size. Next, everything is prepared quickly and simply.

Finely chop the onion and fry in oil until transparent. Add baking soda (to form a sauce). There will be a reaction and the onion will release a lot of juice. Fry the onion sauce over medium heat for some more time and puree using an immersion blender.

Add sugar, salt, spices and onion sauce to the mustard.

This spicy, aromatic spice has been known in gourmet culinary circles for many millennia, and today the demand for it has become overwhelming. French mustard beans go perfectly with meat, fish and vegetable dishes, and every recipe with it can rightfully claim to be the main one. Let's take a closer look at this amazing spicy additive and find out where it “came” from, as well as where, how and what it is used for.

The versatility of the gastronomic properties of grain mustard, just like its recipe, with many different manufacturing variations, was discovered over many years, when cooking was only increasing its potential.

Many later scientists were able to establish the incredible benefits of this product. In particular, it was found that it helps improve the absorption of proteins and fats by the body, which is why its tandem with meat and fish is considered the most promising.

It is not for nothing that French mustard is most used in the preparation of meat marinades and breadings, which are designed to improve the taste of the finished product, as well as for salads as a dressing and as a seasoning for sauces.

An indispensable touch is the addition of this spicy spice to such delicacies as, for example, steak or kebabs, as well as baked poultry or rabbit meat.

An important factor is that this spice has antibacterial and antifungal properties, which allows it to be actively used in canning various products. At the same time, this seasoning can boast of the presence of vitamins such as A, D, E and, in addition, the dietary fiber we need.

And that’s not all, the peculiarity of this spicy mixture is its granularity, and it is in the seeds that essential oils are collected in large quantities, which strengthen our immune defense.

Mustard "Parisian motif"

That's how many advantages this unprepossessing, but quite aromatic spice has, which can be purchased without any problems at the nearest supermarket. However, we are not looking for easy ways, and we will tell you how to make French spice at home.

In general, the recipe for making grainy mustard is quite simple, where the entire emphasis is on spices. So, we need the following ingredients:

• Cold water – 1 glass;
• Mustard powder – 1 cup;
• Mustard grains – ¾ cup;
• Dry white wine – 1 glass;
• Vinegar 5% - 1 glass;
• Brown sugar - ½ cup;
• Onion – 1 head;
• Salt – 1 tsp;
• Cinnamon – 1 tsp;
• Turmeric – 1 tsp;
• Chicken yolks – 2 pcs.;

Preparation

1. Let's tackle the mustard first. In a deep bowl, mix the powder and grains with water and leave to steep for 30 minutes.
2. Now let's make spicy vinegar, for which in a saucepan we mix 5% acid with wine, cinnamon, turmeric, salt and onion cut in half. Next, put it on the stove and after boiling, keep it on the fire for another quarter of an hour.
3. After this, we need to remove the onion and strain the aromatic liquid through a strainer.
4. And now the moment of truth has come, when by combining swollen mustard, a spicy vinegar mixture and whipped yolks in one bowl, and then boiling over medium heat with regular stirring until thickened and then cooling, we get that very grainy mustard, which, as you can see, is prepared not difficult at all.

This seasoning should be stored in the refrigerator, and should be slightly heated before use.

“Grain mustard in French”

Ingredients

• - 1/2 cup + -
• — 100 ml + -
• — 60 g + -
• - taste + -
• - taste + -
• Cinnamon - 1/3 tsp. + -
• Shallot – 120 g + -

Preparation

However, cooking would not be considered so multifaceted if it had in its arsenal only one way of making this fragrant miracle.

A true chef always has an ace up his sleeve, like this recipe.

1. Mustard should be soaked in vinegar and boiling water overnight.
2. In the morning, add sugar, salt and other spices to the mixture, as well as fried and pureed shallots.

In addition to the spices stated in this version, we can experiment with spices by adding nutmeg or cardamom; lemon zest can also add an unforgettable aroma to mustard.

The French version can be considered a starting point for other European recipes. So, for example, knowing that the inhabitants of the peninsula - the “boots” - really, really respect aromatic herbs, you can guess that their version will contain an abundance of spicy plants.

To prepare the Italian mixture, you should take ready-made grain mustard and mix it with parsley, green onions and tarragon, crushed to a homogeneous mass, taken in equal proportions, and seasoned with sour cream.

The Germans, lovers of meat delicacies, also adapted this dressing to their taste, although the only difference from the Parisian style is in the coarse grinding of mustard seeds and their prolonged soaking in cold vinegar.

It turns out to have a sweetish flavor and is traditionally served as a sauce for Munich sausages.

How to make mustard from two types of grains

In general, the use of grains in the preparation of a mustard mixture is preferable to a semi-finished powder product, since it is the seeds that contain the most valuable mustard oil, and their processed products ground into flour, as a rule, during kneading, are accompanied by vegetable or soybean fat pomace.

In addition, the granular version is much superior to its “flour” counterpart in taste and aroma characteristics, and if the composition contains two types of seeds: dark and light, then such a product is guaranteed to become a favorite at any feast and in any kitchen.

Ingredients

• Yellow mustard beans – 1/3 cup;
• Black mustard beans – 2 tbsp;
• Powdered mustard – 2 tbsp;
• Water – 125 ml;
• Apple cider vinegar – ¼ cup;
• Lemon zest – 1 tsp;
• Orange juice – ¼ cup;
• Dried dill – 1 tsp;
• Salt – ½ tsp;
• Honey - ¼ cup.

Preparation

1. Since we are preparing the mustard mixture, we will begin our cooking with its processing. Mix light and dark beans and grind them a little in a coffee grinder.
2. Pour mustard powder, salt into the resulting mixture and season with vinegar, citrus juice and boiling water in the stated volumes. Mix everything and leave for 5 minutes.
3. Now we need to transfer the mustard mass into the bowl of a blender or food processor, add the zest and dried dill and beat until creamy.
4. So, in principle, our French mustard beans are ready, but among all the ingredients we still have honey. We can mix it in the general composition, or we can simply not add it. This, as they say, is a matter of taste.

Store this spicy mixture in the refrigerator. And the scale of its application is truly enormous. This seasoning can be added to salads, as a sauce for vegetable, meat and fish dishes, and also on sandwiches. Believe me, you and your guests will be satisfied.

Mustard is one of the most common condiments all over the world. And although there are quite a few varieties of this seasoning in the world, two of its varieties are most famous: Russian and French mustard. Today we will look at how French mustard is prepared at home and learn about some of the intricacies of its preparation.

French, or Dijon (from the name of the city of Dijon in France) differs from our vigorous mustard, first of all, in its softness of taste. It is sweeter and not spicy at all. The types of plants from which the seasoning is produced also differ. Russian is made from the seeds of small white mustard, while French is made from the seeds of the black mustard plant. The seeds are used both ground and whole. Wine vinegar, white wine and spices - salt, sugar, pepper, herbs - are also added to French mustard.

Homemade French mustard

This seasoning is used as a base for various sauces and marinades. Mustard is used in cooking meat and fish dishes. It is an excellent emulsifier and antiseptic - it kills all harmful bacteria in meat, keeping it soft and juicy.

Even though French mustard is sold in almost every store, it is quite easy to make yourself.

Ingredients:

Recipe:

It's no secret that any recipe always has little tricks that will make the cooking process much easier and more enjoyable. The recipe for making French mustard at home is no exception.

Cookman to help

If you have recently opened a jar of canned vegetables, then know that marinade or brine produces excellent French mustard.

Add a little cumin and a couple of clove flowers to the mustard mixture - they will add a touch of sophistication.

Instead of sugar, you can add honey. Dark ones are best - buckwheat, chestnut, etc.

To ensure that mustard retains maximum taste and aroma, fill it with hot water, but not boiling water. The optimal temperature is 95-96 degrees.

The most delicious mustard is the one that has been infused for more than three days, so do not rush to eat it right away.

It is better to take wine from Chardonnay or Riesling grapes - they will give the most harmonious taste.

Repetition, the mother of learning.

To make French mustard at home quite similar to its French counterpart, we do the following.

Before cooking, make sure that there are no lumps in the mustard powder. We sift. Dilute it with water and bring it to a creamy state. Add black mustard seeds (or large white ones) and mix everything well. Pour the mixture with hot water and let it steep (30-40 minutes). After steeping, carefully drain the water and add the remaining ingredients - wine, vinegar, oil and spices. Mix everything thoroughly. Let the mustard soak in the flavors of wine and spices; this will take at least a day. Now you can safely open the jar and help yourself.

• 1 What is French mustard and its composition
• 2 Benefits and harm to the body
• 3 How to make French mustard at home
• 4 Use of French mustard beans in cooking
• 5 What is the difference between Dijon and French mustard?

By learning how to make mustard yourself, you can enrich your menu with new, amazingly tasty dishes. French mustard is a cold sauce; fish, poultry, eggs and cheese are eaten with it; it helps digest fatty foods and gives it its special taste.

What is French mustard and its composition

Mustard is an annual plant from the Brassica family. The seasoning of the same name is prepared from its seeds.

The mustard made in France differs from Russian mustard in that it uses black mustard seeds. They are not so spicy and have a pleasant taste.

There are about 20 different types of this product, which are prepared according to different recipes. Some are not very spicy, others are strong and vigorous.

The basic recipe was created several centuries ago. It contains brown and black mustard in equal proportions. They can be ground into dust or added as whole grains. White wine, sour juice of unripe grapes or grape vinegar are used as an acidifier. Almost no butter and sugar are used in the main recipe.

Benefits and harm to the body

French mustard is very healthy. It helps cure diseases such as bronchitis, pneumonia, rheumatism.

This product increases appetite and has a beneficial effect on the gastrointestinal tract.

In addition, mustard:

• stimulates blood circulation;
• promotes cell regeneration;
• affects metabolism;
• helps break down fats and digest heavy foods;
• improves the condition of hair and skin.

People with gastrointestinal diseases - gastritis, stomach ulcers, enterocolitis - should refrain from consuming mustard.

How to make French mustard at home

French mustard is popular and can be easily purchased at the store. But the product will be tastier if you prepare it yourself at home. To get real French mustard, you need to use black mustard seeds. They are ground in a mortar or using an electric coffee grinder to a powder state. This mustard powder, unlike store-bought powder, contains mustard oil. It's not as spicy and it smells different.

To prepare mustard, add 10 g of salt, 20 g of sugar, 5 g of turmeric for color and 5 g of herbs to the resulting mustard powder (100 g).

Pour mustard powder with cold water, bringing it to the consistency of sour cream. Add 1 tbsp. l. lemon juice or quality wine vinegar and 1 tbsp. l. vegetable oil. Mix everything and taste it. When the mustard sits in the refrigerator, it will taste even better.

There are other cooking options.

For example, we offer a recipe for French honey mustard:

• mustard powder – 100 g;
• water – 150 ml;
• honey - 1 tbsp. l.

Preparation:

1. Mustard powder is poured into ice water (in it, burning enzymes are ineffective).
2. The composition is mixed, honey is added.

Mustard with a pleasant, sweet taste is ready.

To make this homemade French grain mustard recipe you will need the following products:

• black mustard seeds – 100 g;
• white mustard seeds – 100 g;
• boiling water – 400 ml;
• salt – 1/2 tbsp. l.;
• sugar – 1 tbsp. l.;
• high-quality wine vinegar - 3 tbsp. l.;
• vegetable oil – 2 tbsp. l.

Preparation:

1. Mix the seeds of two types of mustard.
2. Add half and chop.
3. Mix whole and crushed grains and pour into a jar.
4. Pour boiling water over it.
5. Cover the jar with a lid and wrap it in a towel. Leave the composition like this for 3 – 4 hours.
6. Add salt, sugar, vinegar and oil to the mustard. Mix.

The resulting product can be immediately used as a seasoning for various dishes. Keep refrigerated.

The use of French mustard beans in cooking

When it comes to using mustard in cooking, it turns out that not everyone knows how to do it correctly. The most common recipe is for meat marinated with mustard and baked in the oven or on the grill. But there are also recipes for delicious salads, appetizers and other options for preparing meat using it.

Salad with French mustard and Chinese cabbage

French mustard-based salad dressing is suitable for any leaf salad. Thanks to its thick consistency, rich taste and aroma, it will make an ordinary dish unique.

Products:

• Chinese cabbage – 1 kg;
• natural yogurt – 125 ml;
• French mustard – 1 tsp. with top;
• honey – 1 tsp;
• salt and pepper;
• juice of 1/2 lemon.

Preparation:

1. Tear the washed Chinese cabbage leaves into pieces with your hands.
2. Prepare salad dressing from the ingredients specified in the recipe.
3. Place the leaves on a plate and pour sweet and sour mustard sauce on top.

There is no need to stir the prepared salad when serving.

Meat baked with grainy mustard

Mustard has a wonderful taste that is quickly absorbed into the meat. It allows you to create unique marinades, but is never used independently.

Products:

• pork or beef;
• vinegar;
• vegetable oil;
• grainy mustard;
• paprika;
• salt;
• sugar.

Meat with French mustard is prepared as follows:

1. The meat is cut into thin pieces and beaten vigorously.
2. Then marinate in a mixture of vinegar, oil and mustard. If you simply pour vinegar on the meat, it will get an acid burn and will not be juicy and tasty. Therefore, there should be twice as much oil in the marinade as vinegar.
3. Mustard should make up about a quarter of the total volume of marinade; for taste, add 1 tbsp. l. Sahara.
4. Whisk the marinade, add paprika and a little salt.
5. Leave the meat in the marinade for 20 - 25 minutes.
6. After 25 minutes the meat is ready to fry. Cook it over high heat in a frying pan or on the grill for 1.5 - 2 minutes. from each side.

Chicken recipe

Products:

• chicken;
• vegetable oil;
• French mustard;
• dried rosemary;
• salt.

Description of preparation:

1. Thighs are more suitable for preparing grilled chicken. They are marinated without vinegar.
2. For the marinade, take 1 part honey and 2 parts vegetable oil.
3. They are combined thanks to mustard, which will need as much as honey.
4. For spices add 1 tsp. rosemary and a little salt.
5. The chicken hardly absorbs the marinade, so there is no point in keeping it in it for a day. You can fry the workpieces immediately after immersion in the prepared marinade. Cook the product over moderate heat for 5 – 6 minutes. from each side.

The thighs turn out very juicy and aromatic.

French mustard sauce for salad

Mustard salad dressing is quite popular. It will help you make an original appetizer from ordinary salted herring and fresh onions.

For refueling you will need:

• vegetable oil – 4 tbsp. l.;
• vinegar - 1 tbsp. l.;
• mustard – 2 tbsp. l.;
• green dill - 2 sprigs.

Preparation:

1. Mustard is mixed with vinegar, oil and chopped dill.
2. Whisk everything together and get a delicious, homogeneous fish dressing.

Pieces of lightly salted Norwegian herring without bones are laid out on a plate, onions cut into rings are placed in the center and mustard dressing is poured over it. The top of the appetizer is sprinkled with chopped dill.

The same principle is used in the preparation of other salad dressings and cold appetizers. Mustard helps mix the oil component with other components into a homogeneous emulsion.

What is the difference between Dijon and French mustard?

Dijon mustard is made in France in the city of Dijon. This is one of the varieties of French mustard. Its recipe has its own characteristics, and its manufacturing traditions go back to the distant Middle Ages.

French mustard is also the name given to the black-seeded plant itself from which Dijon mustard is made.

It belongs to the Brassica family and is grown and used in European countries. In Russia, they prefer to cultivate and use the spicier Sarepta mustard in cooking.