In the article we discuss Dijon mustard - classic and whole grain recipes, tips for use and storage. You will learn how to prepare Dijon mustard, what it is, photos, differences from ordinary Russian mustard.

Dijon mustard is a popular seasoning that goes well with meat, fish, vegetables and salads. Despite the fact that novice cooks sometimes confuse what Dijon mustard is, the photo of the dressing noticeably distinguishes it from others - a viscous, slightly watery mass with a granular structure. All dishes with Dijon mustard in French cuisine are called with the prefix “dijonnaise”.

Appearance (photo) of Dijon mustard

How is Dijon mustard different from regular mustard?

The main differences between regular Russian and Dijon mustard:

1. If you look at a photo of Dijon mustard, you can see that it is a heterogeneous, grainy sauce. Regular mustard has a homogeneous mass.
2. Regular mustard is known for its sharp and rich taste, while Dijon mustard has softer, delicate notes and a sweet and sour aftertaste.
3. To prepare ordinary Russian mustard, only one recipe with a minimum amount of spices is used. Dijon dressing is prepared in many ways using herbs, spices, wine and grape vinegar.
4. Dijon mustard is added to marinades, salads, complex sauces and for baking. Russian mustard acts as a sauce for fish and meat.

Are Dijon and French mustard the same thing?

Dijon relish is a type of French mustard that has a more subtle flavor thanks to the use of white wine instead of vinegar.

How to make Dijon mustard

There are more than 20 recipes for Dijon mustard at home, which differ in taste due to the addition of tarragon, garlic, seaweed, allspice or hot pepper. The most popular dressing options are classic Dijon mustard and whole grain mustard..

Classic recipe

For cooking classic mustard Dijon recipe at home involves the use of chestnut, almost black mustard seeds, as well as white wine. Wine can be replaced with the juice of young grapes, and grains with dry powder. The finished dressing should be homogeneous and without lumps. It can be stored in the refrigerator in a non-metallic container for 2 months.

You will need:

• mustard seeds - 4 tbsp;
• onion - 100-120 g;
• liquid honey - 15 g;
• garlic - 1 clove;
• vegetable oil - 10 g;
• Tabasco sauce - 6 drops;
• salt - 5 g;
• dry white wine - 200 ml.

How to cook:

1. Pass the garlic through a garlic press and cut the onion into small cubes. Place the ingredients in a saucepan, add wine and bring to a boil. Reduce heat and cook mixture for 5-7 minutes. Do not cover the pan with a lid.
2. Pour the broth into an enamel bowl and wait until it cools completely. Then strain through a strainer or several layers of gauze.
3. Grind the mustard seeds into powder using a coffee grinder, pour into another pan, pour in the garlic and onion broth and stir.
4. Beat with a blender or whisk, add salt and oil.
5. Place the saucepan over low heat and heat the mixture, stirring constantly, until it thickens. Pour in honey and Tabasco sauce and cook for another 3 minutes.
6. Turn off the heat and transfer the mustard to a dry container. Wait for the sauce to cool, cover with a lid and refrigerate for 3 days.

Calorie content:

Calorie content per 100 g. product 176.7 kcal.

Whole grain recipe

Whole grain Dijon mustard is a great addition to appetizers.

Whole grain mustard dressing goes well with a variety of appetizers and sandwiches. The longer it is stored, the more delicate the taste will be. However maximum term storage in the refrigerator - 3 months.

To make whole grain Dijon mustard at home, prepare an airtight container, plastic wrap, a blender, and a bowl.

You will need:

• brown mustard seeds - 45 g;
• yellow mustard seeds - 45 g;
• dry white wine - 50 g;
• white wine vinegar - 50 g;
• salt - 5 g;
• brown sugar - 5 g.

How to cook:

1. Place the seeds in a bowl and cover with vinegar and wine.
2. Cover the dishes plastic film and keep for 2 days at room temperature. During this time, all the flavors will mix.
3. Remove the film and transfer the mixture to a blender, salt them and add granulated sugar. Grind the mustard into a paste in 30 seconds.
4. Transfer the sauce to an airtight container.
5. Ready mustard can be tasted after 12 hours.

Calorie content:

Calorie content per 100 g. product 239 kcal.

Be careful with overusing Dijon mustard. Despite its beneficial properties, it is a spicy seasoning that can cause heartburn or gastritis.

To prevent the sauce from losing its flavor or drying out, cover the jar with an airtight lid. Also, do not scoop the mustard with a wet spoon, otherwise the dressing will spoil.

If you can't find black mustard seeds, use white mustard seeds or ready-made mustard powder. What else can you substitute for Dijon mustard?

• regular mustard sauce with grated horseradish root, sugar and white wine;
• chili pepper, curry and ginger.

For more information about Dijon mustard, watch the video:

What to remember

1. Regular mustard differs from Dijon in its sharper, tart taste, uniform consistency and recipe.
2. Dijon mustard and French mustard are almost the same thing, since Dijon mustard is a type of French mustard sauce.
3. For classic recipe Dijon seasoning requires black mustard seeds, dry white wine, honey and seasonings.
4. Whole grain dressing uses both black and yellow seeds.

Without such a popular seasoning as mustard, it is impossible to imagine a Russian feast. This light yellow or brown sauce perfectly enhances 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. pharmachologic effect due to the presence in the seeds of the plant of essential oils, enzymes, proteins and microelements, which are used in medicine to treat various diseases. Healing properties mustards 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 actively prepared and sold 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.

Italian, Dutch, and Scottish gourmets certainly took a jar of the appetizing and aromatic additive with them to dinner parties.

In Russia spicy 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, the fields of the North Caucasus and Siberia began to be sown with the crop.

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 the finished food product acquires 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 various ingredients and different quantities seeds included.

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.

In French cuisine, the special term “dijonnaise” is used to accompany those national dishes that 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 Western Europe for a jar of the delicacy 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 have the consistency of sour cream.
7. Let the Dijon sauce cool, and then transfer it to a dry container (glass jar) and cover with a 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 use a little lemon juice, dry solution citric acid, a few drops of table vinegar (preferably apple cider vinegar).

To lubricate meat before baking, instead of French mustard, you can use other seasonings: 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 producing at home, the housewife can vary the spiciness, sweetness, and experiment with additives, taking into account her taste preferences and the preferences of her relatives. 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:

04.03.2018

Mustard was almost the first seasoning that people used to complement food, and its beneficial properties have been known for a long time, but modern research found that it can be not only beneficial, but also harmful to the body. Here you will find out Interesting Facts, including about such a popular option as Dijon mustard - what it is, what it is made from, how to prepare it and much more.

What is mustard?

Mustard is a spicy paste that is made from the seeds of a type of mustard plant called mustard: black (Brassica nigra), white or yellow (Sinapis alba) or brown (Brassica juncea), as well as other ingredients.

The name "mustard" is common in two senses: the plant from which the seeds are obtained and the seasoning from them.

Whole and ground seeds (mustard powder) are used independently in many culinary recipes, making mustard one of the most commonly used spices around the world.

The seeds are also called dry mustard. Ready mustard is dry mustard combined with a liquid - vinegar, wine or even water to form a paste. Its texture and flavor depend on what type of seeds are used, how finely they are ground, and what other ingredients are added.

This popular seasoning is especially loved in Russia.

What mustard looks like - photo

general description

Mustard is a vegetable that belongs to the same family as broccoli and cabbage - Brassicaceae and Cruciferae.

The mustard plant reaches a height of about 1.5 meters, it has an erect stem and a tap root. The flowers are golden yellow. The fruits are pods containing small, tiny, about 1 mm round, light yellow seeds with a smooth surface.

Mustard is native to Asia Minor, but is now cultivated as a major commercial crop in Canada, India, China and temperate climate Europe.

What mustard is made from: composition

There are about 40 varieties of the mustard plant. Some are grown for their leaves, which are eaten as a vegetable in some parts of the world, others for their tiny seeds. Here are the main three types of plants from which the familiar seasoning is made:

• White or yellow mustard (Sinapis alba or Brassica alba): seeds are light straw-colored yellow color and slightly larger than the other two varieties. They have a mild spiciness. Originating in the Mediterranean, it is used to make bright yellow American mustard. This is the main ingredient in American mustard.

• Black mustard (Brassica nigra): The seeds are small and very sharp and cost more so they are not as common. Mustard seeds are very spicy. This species is mainly distributed in South Asia. It is stronger in taste than the other two types.

• Brown mustard (Brassica juncea): originally from Northern India, its other names are gray or Russian, as well as Chinese, Indian, Sarepta, and are rather large grains of brown color. Many European mustards are made from brown seeds. Also used in Indian cooking.

Edible mustard greens are the leaves of the mustard plant and are often used in Indian, Chinese, Japanese and African cuisines. There are many different varieties of these greens, ranging in leaf size, shape and color from green to red and purple.

How to make mustard seasoning

When thousands of mustard seeds are ground, they form mustard powder, which can be used alone as a spice or added to other ingredients to make mustard.

For example, it is mixed with water, wine or vinegar, and other spices are added to make many varieties of the paste-like condiment we call mustard. Depending on the liquids and spices used, it can be mild or very hot.

Mustard, which is sold in stores, is made in one of two ways - from powder or grains. Outwardly, they do not differ, but grain is healthier and tastier than powder.

The reason is that to obtain mustard powder, the oil is squeezed out of the seeds and what remains is ground. Valuable mustard oil is sold separately, and cheaper sunflower or soybean oil is added to the seasoning. Powdered mustard is more pungent and does not have a piquant aroma.

Here's how to make real mustard from whole seeds:

1. Mustard seeds are first cleaned, then crushed and deactivated.
2. The powder is then ground to a fine flour and mixed with other ingredients.
3. This mixture is then allowed to ferment for several hours.
4. The mixture is then completely ground, giving the mustard paste a very fine and creamy consistency.

During production it is important that Maximum temperature did not exceed 50 C, otherwise precious mustard oils are destroyed.

Types of ready-made mustard seasoning

Dijon mustard– originally prepared in Dijon, France, it is made from brown and/or black seeds, seasoned with unripe grape juice or white wine, wine vinegar, or a combination of all three. It is beige to yellow in color and is usually uniform in texture.

Creole - brown mustard seeds were pickled in vinegar, crushed and mixed with horseradish. It's hot and spicy.

German mustard– from soft to hot, spicy and slightly sweet. The consistency can vary from smooth to coarse, and the color can range from pale yellow to brown.

English - made from white and brown or black seeds, flour and turmeric. Usually bright yellow in color and very pungent.

Chinese mustard- Commonly served in Asian restaurants as a dipping sauce for food.

American mustard– also called yellow because of its bright color. This mild, sweet-tasting condiment is popular as an additive for hot dogs and burgers. It is made from white mustard seeds mixed with salt, spices and vinegar, usually with the addition of turmeric.

Honey mustard is sweetened with honey, syrup or sugar; its taste can be both hot and mild.

Grainy mustard– made from a mixture of whole and ground seeds, usually brown.

Bordeaux - it is made from a mixture of black and brown seeds, but the husks are not peeled, so it is darker. It is mixed with vinegar, sugar, a large amount of tarragon and other spices. It has a sour-sweet taste.

Beer mustard - uses beer as a liquid base instead of or sometimes in addition to vinegar. Having less acidity, mustard with beer usually tastes sharp.

Russian (table) mustard- a spicy seasoning familiar to Russians, made from brown mustard powder with the addition of vegetable oil, vinegar and salt.

Dijon mustard: what is it, homemade recipe

The hot, creamy taste of French Dijon mustard is universal and goes with almost everything, which is why its popularity is high all over the world. What are the features, read on.

What is Dijon mustard?

Dijon mustard is a paste-like condiment made from white wine and brown mustard seeds, also containing other spices, pale yellow in color and slightly creamy in consistency, used in both hot and cold meats and salad dressings. Her recipe may also include whole seeds.

This name originally referred to a recipe for ready-made mustard, which since 1865 was made in the city of Dijon, the capital of Burgundy (a region of France in the eastern part of the country), which was famous for its special cuisine and its wines. The seasoning created there was considered the best for two and a half centuries.

In modern times, the term "Dijon mustard" has become a generic term, so any mustard that uses the basic Dijon recipe can be called Dijon.

One of the most important ingredients in traditional Dijon mustard is the juice made from unripe grapes. This tart liquid gives it its characteristic aroma.

However, if you want to make it at home, lemon juice or vinegar are excellent substitutes. The recipe also includes white wine, and if you want authenticity at all costs, use a white wine from Burgundy, such as Chablis or Burgundy Blanc (which are made from Chardonnay grapes).

What Dijon mustard looks like - photo

How to make Dijon mustard

The Dijon mustard recipe includes whole brown and yellow seeds, white wine and wine vinegar.

Please note that the seeds should be allowed to soak for 48 hours before cooking, and the finished seasoning should be refrigerated for an additional 24 hours to stabilize. But the actual cooking time is very short.

Classic whole grain recipe

What you will need:

• 4 tablespoons brown mustard seeds;
• 4 tbsp. spoons of yellow seeds;
• ½ cup dry white wine (good quality, such as Sauvignon Blanc or Chardonnay);
• ½ cup white wine vinegar.

How to cook:

1. Combine mustard seeds, wine and vinegar in a glass bowl. It's important to use glass because the acid can react with certain metals and change the flavor. Cover with plastic wrap and let sit at room temperature for two days.
2. Now transfer the contents into a blender along with the salt and blend until you reach the desired consistency. Usually it takes about 30 seconds to get a grainy texture.
3. Then transfer the mixture back into a glass jar with a tight lid and refrigerate for another 24 hours before using.

This is a classic version of Dijon mustard and has a slightly crunchy texture. It will keep in the refrigerator for several months as long as it is tightly sealed.

How is Dijon mustard different from regular mustard?

Dijon mustard, of course, differs from “regular” mustard both in composition and in quality characteristics; the difference is clearly presented in the table and in the photo:

"Regular" (Russian) mustard	Dijon (French) mustard*
Made from white mustard seed powder	Prepared from whole and ground black seeds
The recipe is simple, always uniform in texture	There are many cooking options, but most often the texture is grainy
Penetrating pungency and pungency, vinegar is used in the recipe	White grape wine, which is used instead of vinegar, gives the seasoning a special softness.
Contains vegetable oil	Spices and herbs are added to the composition for a rich taste and aroma.

*Dijon and French mustard are the same name for this seasoning. It has been used in French cooking since the Middle Ages. Dijon mustard is a classic French version of this seasoning with a piquant, creamy, hot flavor.

Smell and taste

The taste and smell vary depending on the type of mustard and the ingredients. It acquires a pungent taste only when the seeds are crushed and combined with liquid. Crushing and moistening mustard seeds or mixing mustard powder with water activates the enzyme myrosinase. It reacts and forms an essential oil, which gives it its characteristic taste.

The darker the mustard seed, the spicier and tastier the seasoning made from it:

• White mustard seeds have a weak, sweetish taste.
• The brown ones are first bitter from the outer husk, and then a strong burning taste appears.
• Black ones combine these features: they taste sharp, hot, spicy.

The spiciness can be adjusted by mixing different types of seeds, for example, if black or brown mustard seeds are used exclusively for spicy seasoning, then the combination of mild white and strong black mustard seeds may provide only a slight spice.

The taste also changes with the addition of other spices, such as tarragon, garlic, paprika, cinnamon, curry or honey, horseradish, etc.

The pungency of mustard seeds is caused by an enzyme called myrosinase. Myrosinase can be neutralized by heat. Although black mustard is considered extremely hot compared to other mustards, it sweetens and becomes milder when heated or toasted. The heat gives it a nutty flavor.

How to choose and where to buy mustard

When selecting mustard greens, look for clean green leaves without brown spots. The smaller, more tender spring leaves will be milder in flavor than the mature ones sold in the summer and fall.

Mustard plant seeds are usually sold in stores in different forms Oh:

• whole dried;
• crushed (mustard powder);
• prepared into a paste;
• in the form of oil.

Mustard powder should be uniform in color, well crushed, with no signs of mold or moisture.

When purchasing ready-made seasoning, always pay attention to the list of ingredients. Some manufacturers add harmful preservatives, such as potassium pyrosulfite (E 224), which can cause nausea, headaches or even asthma attacks in sensitive people.

Read the label carefully, the composition should indicate what the product is made of - mustard powder or grains. The latter is preferable, since this seasoning contains more nutrients and tastes better.

Avoid mustards colored with artificial colors; it is better if the color is added using natural turmeric.

Look for Dijon mustard with the fewest ingredients. All you need is water, mustard seeds and vinegar (wine is best). Real mustard does not need a large amount of preservatives, since it does not contain components that quickly deteriorate.

Mustard is usually readily available in the spice section of supermarkets, so research local grocery stores in your area.

If you find it difficult to choose a good ready-made mustard, pay attention to this online store - the quality is guaranteed and there is a seasoning for every taste.

Many brands include turmeric, paprika, or garlic, so keep these differences in mind when choosing a flavor.

If you buy whole grains, it is advisable to choose organically grown ones to avoid the risk of introducing harmful substances into your body. You can buy excellent mustard seeds from global manufacturers in this section of the IHerb online store:

How and how long to store mustard

Mustard greens are placed in plastic bag and store in the refrigerator for 3-4 days.

Mustard powder will keep in a cool, dark place in an airtight container for six months, and whole seeds will keep for one year. The shelf life of oil and paste is up to six months.

A jar of ready-made mustard can stand in the refrigerator for a long time without spoiling, but as soon as it is opened, the aroma and pungency begin to disappear. Buy this seasoning in a small container and replace it every few months.

Ready-made mustard that is a little over a year old is still usable, but has lost its pungency.

Chemical composition of mustard

Mustard seeds are rich in phytonutrients, minerals, vitamins and antioxidants.

Nutritional value per 100 g of mustard seeds (Brassica juncea)

Name	Quantity	Percent of daily norm, %
Energy value(calorie content)	508 kcal	25
Carbohydrates	28.09 g	21
Protein	26.08 g	46
Fats	36.24 g	121
Dietary fiber (fiber)	12.2 g	32
Folates	162 mcg	40
Niacin	4.733 mg	30
Pantothenic acid	0.810 mg	16
Pyridoxine	0.397 mg	31
Riboflavin	0.261 mg	20
Thiamine	0.805 mg	67
Vitamin A	31 IU	1
Vitamin C	7.1 mg	12
Vitamin E	19.82 mg	132
Vitamin K	5.4 mcg	4
Sodium	13 mg	1
Potassium	738 mg	16
Calcium	266 mg	27
Copper	0.645 mg	71
Iron	9.21 mg	115
Magnesium	370 mg	92
Manganese	2.448 mg	106
Selenium	208.1 mcg	378
Zinc	6.08 mg	55
Beta carotene	18 mcg	-
Lutein zeaxanthin	508 mcg	-

Health Benefits of Mustard

Mustard is very high in calories: 100 g of seeds contain 508 calories. However, it consists of high-quality proteins, essential oils, vitamins, minerals and dietary fiber, due to which it has beneficial properties.

What are the benefits of mustard seeds?

Mustard seeds contain essential oils, as well as plant sterols - brassicasterol, campesterol, sitosterol, avenasterol and stigmasterol. Some of the glucosinolates and fatty acids in the seeds are sinigrin, myrosin, erucic acid, eicosanoic acid, oleic acid and palmitic acid.

• The seeds are an excellent source of vital B vitamins such as folate, niacin, thiamine, riboflavin, pyridoxine (vitamin B-6), pantothenic acid. They help in the synthesis of enzymes for the functioning of nervous system and regulate body metabolism.
• 100 g of mustard contains 4.733 mg of niacin (vitamin B3), part of the nicotinamide coenzymes that help lower cholesterol and triglyceride levels in the blood.
• The seeds contain flavonoid and carotenoid antioxidants - carotenes, zeaxanthin and lutein, as well as small amounts of antioxidants - vitamin A, C and vitamin K.
• It is an excellent source of vitamin E - gamma tocopherol. Content: about 19.82 mg per 100 g (about 132% daily requirement). Vitamin E is a powerful lipid-soluble antioxidant necessary to maintain the integrity of the cell membrane of the mucous membrane and skin, protecting it from harmful oxygen radicals.

Mustard is rich in minerals that are beneficial to health, especially many of these:

• calcium – helps build bones and teeth;
• manganese – used by the body as a cofactor for the antioxidant enzyme superoxide dismutase;
• copper – necessary for the production of red blood cells;
• iron – important for the formation of red blood cells and cellular metabolism.

The famous mustard condiment in the form of a paste consists of only 30% seeds. So, to reap the benefits of the above vital and nutritious nutrients, you will either have to eat mustard sprouts from 100 grams of mustard seeds or at least 300 grams of prepared mustard.

The benefits of mustard for the human body

Valuable nutrients, present in different parts of the mustard plant such as seeds, leaves and oil, collectively offer tremendous health benefits along with a unique taste.

• Prevents cancer. As a member of the Brassica family, the seeds of the mustard plant contain high levels of beneficial phytonutrients called glucosinolates, which are valuable in preventing various types of bladder, colon, and cervical cancers. Various studies have shown that the anti-cancer effects of these components inhibit the growth of cancer cells and even protect against their formation.
• Treats psoriasis. Tiny mustard seeds are effective against psoriasis, a chronic inflammatory autoimmune disease. Experiments have confirmed their benefits in the treatment of lesions associated with psoriasis.
• Have a therapeutic effect for contact dermatitis. Consumption of mustard seeds helps in eliminating the symptoms associated with contact dermatitis, healing the skin and reducing swelling.
• Improves cardiovascular system. Mustard oil has shown positive results in reducing the incidence of cardiac arrhythmia. The cardioprotective properties of mustard oil may be due to the presence of omega-3 fatty acids among other beneficial components.
• Controls diabetes. Mustard greens are great for diabetics. It helps neutralize the effects of oxygen-free molecules and protects against damage caused by oxidative stress in diabetics. Incorporation of mustard oil into food helps in reducing the level of glycosylated proteins and serum glucose.
• Can lower cholesterol. The leaves of the mustard plant have the amazing ability to bind bile acids in the digestive tract, which facilitate the elimination of these acids from the body. Bile acids typically contain cholesterol, so the binding process ultimately helps lower cholesterol levels.
• Valuable for women's health during the menopausal phase. The benefits of mustard for a woman's body are explained by the presence of magnesium in the plant along with calcium, which stimulate bone health and prevent bone loss associated with menopause. This helps reduce the risk of osteoporosis.
• Treats cough and cold. It is a wonderful decongestant and expectorant that helps in clearing mucus in the respiratory tract. Mustard is also effective in the treatment of chronic bronchitis.

Mustard oil and its beneficial properties

Mustard seeds contain up to 36% vegetable oil as well as essential oil, both of which are called mustard oil.

There are two ways to prepare mustard oil: by pressing and grinding.

1. The first method is to crush mustard seeds to obtain vegetable oil.
2. The second method is to grind the seeds, mix them with water and then extract the oil by distillation. This option is low in fat.

Mustard oil is red or brown in color and is widely used in North and East India and has many health benefits.

IN essential oil There is a so-called glucosinolate, a valuable phytochemical that is responsible for the aroma of mustard.

According to medical research, they act against fungi, viruses and bacteria and have wound healing, anti-inflammatory, appetite stimulating and digestive properties.

It has been repeatedly noted that mustard glycosides prevent the formation of tumors, for example, in the liver.

Contraindications (harm) of mustard

In general, mustard is considered safe, however, consumption large quantity can bring not only benefits, but also harm to health. Here are some side effects from abuse:

• irritation of the mucous membranes of the digestive organs;
• heartburn, pain and discomfort in the stomach;
• exacerbation of gastrointestinal diseases.

In case of individual intolerance, mustard causes an allergic reaction.

The benefits and harms of mustard for the body depend not only on the dosage, but also on contraindications:

• allergy;
• gastritis;
• stomach ulcer;
• duodenal ulcer;
• enterocolitis;
• tuberculosis;
• kidney diseases.

The use of different forms of mustard in cooking

Mustard is an essential ingredient in many dishes that use different parts of the mustard plant:

• Whole seeds – these are fried in oil until they burst and then added to various vegetable dishes.
• Ground (mustard powder) - mayonnaise, mustard pastes, salad dressings are prepared from it and used for baking meat and poultry.
• Ready-made pastes, sauces - they are often added to salad dressings along with egg yolk and butter or as an addition to the main dish.
• Greens – These are pre-cleaned by placing them in cool water for a while to settle the sand and dirt, and then rinsing again until the water runs clear.

In most recipes, dry and ready-made mustard can be substituted in the ratio of 1 teaspoon dry mustard = 1 tablespoon ready-made. In some cases, you will need to adjust the amount of liquid used in the dish - add it or use less.

Mustard is usually added towards the end of cooking and heated gently.

When adding mustard to the dough for bakery products, it will inhibit the growth of yeast, so more long time for lifting.

Here are some tips on what to eat mustard with:

• Mustard glaze is great for cooking meat! Pork, baked chicken wings or thighs are surprisingly delicious when coated in a mustard-brown sugar glaze when baked in the oven.
• Very tasty with potatoes, for example, in salads. Also try adding a little mustard to mashed, baked or roasted potatoes just before baking them in the oven.
• It also goes well with fish. Adding mustard to a marinade, rubbing the fish before grilling, or serving the sauce with the finished dish are all delicious options.

Application of French mustard beans (Dijon)

French Dijon mustard (beans) is one of the most delicious versions of this spicy seasoning and its use in cooking is very diverse. It can transform almost any dish.

• This is a great addition to sandwiches and a must for sausage. The slight sourness of mustard grains makes it an ideal combination for fatty foods. That's why it's so often served with homemade sausage.
• Great for meat - steaks, pork chops. Add a spoonful of grainy mustard to the sauce for even more delicious flavor.
• Whole grain mustard is very good with lamb. This meat needs strong, rich flavors, so this seasoning complements it perfectly.

How can you replace mustard in a recipe?

If you don't have mustard powder, consider options for replacing it.

• Horseradish is in the same family as the mustard plant, but is made from the root rather than the seed. The similarities between the two make it a great replacement. Horseradish is hotter than mustard, but loses its pungency when heated, therefore, it is only suitable for cold dishes. When using horseradish powder as a substitute, use half of what the recipe calls for mustard powder.
• Turmeric can also work as an alternative to mustard powder if you don't mind the bright yellow color it will turn your dish. This spice has a mild mustard-like spiciness and similar bitter notes. To replace, you can use exactly the same amount of turmeric.
• Wasabi powder is another option that will provide the same sharpness you expect from mustard. Like horseradish, it is spicier than mustard powder, so use it sparingly. Start by adding about half as much mustard as the recipe calls for, and add little by little until desired flavor is achieved.

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 usual, 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 relish 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:

1. Place mustard seeds in a glass bowl, add 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;
2. Next, transfer the contents of the container into a mixer, add salt, add granulated sugar if desired, and beat to a paste-like substance;
3. 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 the refrigerator for no more than three months.

Classic look Moutarde de Dijon

This recipe calls for chestnut (almost black) mustard seeds, but dry mustard is sometimes 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:

1. Pass the peeled garlic through a press, grate the onion on a fine grater, pour in wine;
2. Place it in a saucepan and put it on the flame. After boiling, cook over low heat for 8 minutes;
3. 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;
4. Add some butter and add some salt. Bring to a boil again and simmer until the mass thickens;
5. 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);
6. 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:

1. Soak the mustard seeds in water for 2 hours, remembering to stir constantly. They should swell and become soft;
2. 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);
3. Grind the anise to powder in a mortar. It, together with cinnamon, will give the culinary masterpiece a spicy aroma;
4. 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;
5. 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:

1. Wash and dry the spinach, arrange randomly on a plate;
2. Sprinkle cranberries on top (if they are frozen, you need to defrost them);
3. 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:

1. 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;
2. While cooking the lentils, crumble the cheese, cut the tomatoes into slices, and the onion into thin slices;
3. Rub the garlic on a fine grater;
4. Add onion, tomatoes, cheese to the cooled legumes. Season with French seasoning, garlic, add salt, stir everything;
5. Before serving, sprinkle with herbs.

Salad “Nostalgic”

A nostalgic dish from the times of the Soviet Union in 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 quick cooking (preferably TM “Mistral”);
• A tablespoon of sour cream;
• Salt - to taste;
• A teaspoon of Dijon mustard.

Prepare the salad with Dijon mustard:

1. Boil the rice according to the instructions in salted water, cool;
2. Cut the pre-boiled hard-boiled eggs into small cubes;
3. Finely chop the squid;
4. Grind the washed dill;
5. Mix all ingredients, season with mustard and sour cream.

Video: Dijon mustard recipe

Dijon mustard is an excellent addition to meat, fish, and a variety of salads. It is traditionally prepared from brown or black mustard seeds with the addition of white wine and other spices. Let's look at how to make it correctly at home.

Dijon mustard recipe

Ingredients:

• brown mustard seeds - 4 tbsp. spoons;
• yellow mustard seeds - 4 tbsp. spoons;
• dry white wine – 0.5 tbsp.;
• white wine vinegar - 0.5 tbsp.;
• fine salt – 0.5 teaspoon.

Preparation

Pour mustard seeds into a glass bowl, pour in wine and vinegar. Then cover the mixture with cling film and leave to stand for about a day at room temperature. After this, transfer the contents of the dish into a blender bowl, add salt to taste and beat until a homogeneous creamy consistency is obtained. Next, transfer the mixture into a clean glass jar, screw on the lid and put it in the refrigerator. Ready mustard can be served after 12 hours.

Homemade Dijon mustard with honey

Ingredients:

• rapeseed oil – 1 tbsp. spoon;
• basil – 1 tbsp. spoon;
• dry white wine – 1.5 tbsp.;
• onion – 1 pc.;
• garlic – 3 cloves;
• dry mustard – 130 g;
• salt – 2 teaspoons;
• honey - 3 tbsp. spoons.

Preparation

Peel the onion and garlic and chop it together with the basil with a knife. Pour white wine into a non-stick saucepan and add the prepared ingredients. Then we boil everything and cook over low heat for about 5 minutes. Cool the prepared mixture, strain through a strainer, and throw away everything else. Next, stirring constantly, add mustard powder and stir until the mass becomes homogeneous. Now carefully add the rapeseed oil, add honey and salt to taste. After this, put the mixture on low heat and simmer until thickened. Transfer the mustard into a clean jar, cool completely and put it in the refrigerator for 24 hours.

How to make Dijon cinnamon mustard?

Ingredients:

Preparation

Place Provençal herbs and cloves in a saucepan, pour in a little water and bring to a boil. Next, add some salt to taste and cook for 2 minutes. In a bowl, crush the white mustard seeds with a mortar, pour them into a jar and fill with the strained water aromatic mixture.

Dijon mustard. Recipe for French Dijon mustard at home using mustard powder

Then add honey, throw in a pinch of cinnamon, pour in vinegar and olive oil. Mix everything thoroughly, cool the mustard and put it in the refrigerator.

Russian mustard and French mustard: what is the difference?

Even the most everyday dinner, not to mention a festive feast, would never be complete without mustard, which can come in a wide variety of varieties. Today, among culinary experts, Russian mustard is “in fashion”, characterized by a recognizable “super-hot” taste, but many also like French mustard, which has a truly European softness.

What type of seasoning should you choose to give the dish a special taste? To answer this question, it’s worth learning more about each type of mustard.

Russian mustard: Egyptian heritage

This type usually includes white or blue mustard, which is most often used in food production. It has a special pungent taste, which is provided by a special substance that emits a pungent odor and can even irritate the mucous membranes.

Dijon mustard - recipe

The recipe for preparing mustard “in Russian” was known back in Ancient Egypt, and to this day the technology for preparing this seasoning in Russia is largely based on it.

However, to experience what real Russian mustard is, you need to try only a natural product that does not contain the preservative toluene. Finding out the “original” is very simple:

• it has a sharp, but not at all sour taste (it is toluene that gives the acidity),
• its causticity is invigorating rather than irritating (preservatives can make this causticity unpleasant),
• Even after very active consumption, Russian mustard does not leave a dry taste in the mouth.

And, of course, properly prepared Russian mustard is an excellent “antibiotic” - its ability to disinfect the body and kill harmful microbes is simply undeniable!

French mustard: a gift for gourmets

For those who find Russian mustard too spicy, milder French mustard is more suitable. This seasoning is prepared from black seeds, which in Russia are most often used to produce mustard plasters rather than food. However, when properly processed in France, black mustard acquires a special taste, which is also very easy to recognize:

• French mustard has a noticeable pungency, but it does not irritate the mucous membranes: this is possible thanks to a special production technology in which the seeds are subjected to long-term heat treatment and acquire a tart rather than bitter taste,
• French mustard does not have a too pungent aroma - it feels rather soft and subtle,
• in certain situations, French mustard may even have a nutty flavor and aroma - this is achieved due to the fact that the seeds are fried in vegetable oil before cooking.

One of the most popular varieties of French mustard is Dijon. To prepare it, the powder from the seeds is diluted not with vinegar and water, as is the case when using the usual recipe, but with white wine or sour grape juice, and this gives the seasoning a special taste, which can even be called delicate. To feel it, you should try the seasoning with any dish, and even if you have never liked mustard, after such a meal, French mustard will definitely become one of your favorite spices!

French and Dijon mustard: 8 recipes + bonus

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.

How to make Dijon mustard at home

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 - ours warms you even in cold winter.

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 for the production of this seasoning, machines for its production appeared and original recipes, in which white wine was used. 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:

1. 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;
2. 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;
3. So, the French product has a more delicate taste, it is moderately spicy, without harshness at all, and a little sweet. Our product is hotter, much angrier;
4. 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;
5. 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.

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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 is well soaked. Then fry it in a frying pan hot with oil.

The B vitamins contained in grains are important for proper carbohydrate metabolism, so the French grain product 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 seems complicated, but in fact it is based on mustard seeds, which today can be bought without problems.

• 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.

Substitute for French sauce

However, finding a replacement for a French product is not at all difficult. In salads, sour cream dressing with all ingredients works great. regular mustard. 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 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; cucumber pickle was added to this sauce instead of traditional vinegar. 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 product, especially meat, in pickles and sauces, and added to salad dressings.

Homemade Dijon mustard

General description of mustard

Russian mustard differs from European mustard in its particular spiciness. In European countries, almost sweet mustard with various additives is preferred.

The raw materials for the production of this seasoning are the following three types of mustard:

• white mustard, also called “English mustard”;
• black mustard, from its seeds the well-known Dijon mustard is prepared;
• Sarepta (named after the area where it is grown) or Russian mustard.

The most famous in Europe is Dijon mustard. In France, there are about 20 varieties of Dijon mustard, and mustard with white wine is especially popular.

Other lesser-known varieties of mustard in our country include Bavarian mustard, made from coarsely ground mustard seeds with a caramel flavor, American mustard, made from white mustard seeds, and quite sweet, English mustard, made from lightly crushed mustard seeds with the addition of apple juice or cider. In Italy, fruit mustard with pieces of fruit (lemons, apples, pears) with the addition of white wine, honey and spices is very popular.

Mustard taste

Mustard has a sharp, specific taste. The taste of this seasoning largely depends on the type of mustard and additives.

Combination of mustard with other products

Mustard goes well with meat, poultry, sausages, and sausages. English mustard is good with steaks and roast beef.

Use of mustard in cooking

Mustard is primarily used as a condiment for meat dishes, poultry dishes, and also as an ingredient for marinades.

Mustard is often used when baking meat and poultry, as it prevents the leakage of meat juice and flavors the dish.

Mustard is also an ingredient for the production of Provençal mayonnaise.

In addition to cooking, we note that the well-known mustard plasters are made on the basis of mustard powder.

Convenient accessories:

• Mustard spatula
• Mustard container with spoon

Mustard storage

Mustard is stored in glass jars in a dark place so that it does not lose its taste and aroma.

Traditional role in dishes

Mustard is used as a seasoning for meat and poultry dishes.

Acceptable Substitutions

Wasabi sauce, for example.

History of the origin of mustard

Seasoning based on mustard seeds has been known for a long time. Mustard seeds are reported to have been used in Indian cuisine as early as 3000 BC, and the first known mustard recipe dates back to 42 AD.

Mustard has always been very popular in France. Since the 9th century, mustard production has been one of the important sources of income for French monasteries. And the French city of Dijon became the birthplace of the popular Dijon mustard, which even the kings of France demanded at the table.

With the advent of various herbs and spices from the West Indies, the popularity of mustard faded somewhat, but the Dijonians did not give up and in 1634, according to a royal verdict, the city of Dijon was given the exclusive right to produce mustard. This did not really help revive the favorite seasoning, but a hundred years later Dijon mustard was revived again - now with additives (capers, anchovies).

In England, by the 17th century, the city of Tewkesbury had become a recognized center for the production of English mustard. So-called “mustard” balls were produced here, which were mixed with apple juice, cider or vinegar.

This seasoning came to Russia quite late: the first mention of mustard appeared in 1781 in the work of agronomist A.T. Bolotov “On beating mustard oil and its usefulness.”

Currently, the center of mustard production in Russia is the village of Sarepta in the Volgograd region, where mustard has been grown since the end of the 18th century.

Effect on the human body, beneficial substances

Mustard seeds contain quite a lot of proteins - more than 25%, fats - up to 35%. Of the micro- and macroelements, mustard contains: potassium, magnesium, zinc, calcium, iron, sodium. In addition, it also contains many vitamins: B, E, D, A.

How to make Dijon mustard - classic and whole grain recipe

Note that vitamin A is stored in mustard for more than six months.

Mustard helps improve appetite and enhances the secretion of gastric juice, which leads to normalization of digestion processes. The substances contained in mustard help break down fats, so mustard will benefit those who want to lose weight. Mustard, due to its pungency, is not recommended for people with gastric or duodenal ulcers or kidney disease.

Important properties of mustard are its antimicrobial, antifungal and anti-inflammatory effects. Mustard is also an antioxidant.

When consuming mustard, especially Russian mustard, precautions should be taken so as not to burn the stomach lining and cause skin irritation.

Mustard is also a generally recognized medicinal product. Thanks to its warming effect, it is useful for colds, helps with coughs and laryngitis. An old way to treat a runny nose is to put mustard powder in your socks at night.

Mustard for the bride

It was customary among the Germans to sew a mustard seed into the bride’s veil, which was a symbol of a strong marriage and the dominant role of a woman in the family.

Mustard fights evil

In Denmark, mustard seeds are scattered in the house for good luck and to resist the forces of evil.

Mustard Festival and Mustard Museum

Mustard fans live in Mount Horeb, Wisconsin. Mustard festivals are held here, and the world's only Mustard Museum is located here. There is also an American Mustard College in this city.

Mustard makes dishes cleaner

Powdered mustard can be used as a detergent for washing dishes; it was dry mustard that was used to wash dishes in public catering establishments in Soviet times.