What could be simpler and more familiar than mustard? This seasoning is incredibly versatile and very tasty. Someone likes the sauce with it to be sharper, someone - softer. But French mustard stands apart in a wide range of all types of mustard, which is easily recognizable by whole grains.

French mustard - the sauce is incredibly tasty: it is moderately spicy, very spicy, sweetish, and the grains pleasantly burst on the tongue. And if you master the method of making French mustard at home, then in your refrigerator there will always be a jar of fragrant, tasty sauce that will suit almost all dishes.

What makes it even prettier is that you can control how spicy it is! Why not the perfect mustard?

Ingredients

• 75 grams of light mustard seeds (or 50 grams of mustard powder plus 25 grams of light mustard seeds)
• 25 grams dark mustard seeds
• 4 tbsp. tablespoons of vinegar
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. spoons of honey
• 0.5 teaspoon salt
• pepper - to taste

Product yield: 250 grams

How to make french mustard

Grind 50 grams of light mustard in a coffee grinder to a powder state. Although you can find mustard already powdered in stores, we recommend grinding it yourself - this way it has a brighter, more pronounced taste and strong aroma.

Gradually adding boiling water to the resulting powder, mix thoroughly.

You need to stir in enough boiling water to make a thick paste.

Tamp this paste and pour boiling water on top with a layer of 1-2 cm. Leave the mustard in this form for 30 minutes to infuse.

After that, carefully drain the top water and add salt and honey to the mustard. Mix thoroughly.

Then pour in vegetable oil and vinegar. Mix in these ingredients.

Then add the remaining 25 grams of light mustard seeds and 25 grams of dark mustard seeds to the sauce.

When buying granular mustard, which is sometimes called "French" by different manufacturers, each time I thought about how to cook this seasoning myself. In my family menu, most often grainy mustard is served with meat dishes, eggs and is part of salad dressings based on mayonnaise or vegetable oil.

I'll show you a variant of medium-spicy, savory, sweetish grainy mustard, but you can adjust the ratio of sugar and vinegar to your taste.

To prepare French mustard, prepare the ingredients according to the list.

Rinse granular mustard in water, then in a suitable food container, saucepan or saucepan, pour apple (or other) vinegar and fruit (or other) juice without pulp.

Place in the refrigerator and leave the mustard seeds to swell for 1-2 days.

Then heat the mass 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 did not compare, but cook for about 1 minute.

Set aside 2-3 tbsp. spoons of the obtained grains and puree them with a blender nozzle or a pusher.

Add sugar (and/or honey) and salt, as well as the resulting gruel from mustard seeds, to the remaining hot mass of grains. Stir.

Taste it. At this point, it is still not the same and not the same consistency, but it is already possible to understand whether something else needs to be added ... It can be sugar, honey, salt or a little more vinegar.

Arrange the resulting French mustard in sterile jars, let it ripen for at least a couple more days. Store in refrigerator.

Enjoy your meal!

With French Dijon mustard, prepare a salad or sauce for meat. Chicken or pork acquires an interesting shade of taste! In our selection of Dijon mustard recipes for your dishes!

• Mustard seeds - 100 grams
• Apple cider vinegar - 50 ml
• Fruit juice - 50 milliliters (for example, apple)
• Honey - 3 Art. spoons
• Salt - 1 Pinch

To make French mustard, we need mustard seeds. They can be light or dark. You can use both options, it's even more beautiful. I have light grains. They need to be washed and soaked in vinegar. We leave the seeds in this form in the refrigerator for a couple of days.

After two days, we take the grains out of the refrigerator. We put a pot of water on the stove. We lay the seeds there so that the water covers them completely. You can throw allspice or black peppercorns at will. Bring to a boil and remove from heat after a minute.

We cool the seeds. We 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. We do not drain the decoction of seeds, but leave it like that.

We mix everything and put it in the refrigerator for a day to brew. Now this dressing can be used for any salty dishes. French mustard is very refined in taste. I advise you to try!

Recipe 2: French Onion Mustard (Step by Step)

• grains of light mustard (or a mixture of light and dark) - 1 cup;
• white grape or apple vinegar - 1 cup;
• shallot or onion - 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

Recipe 3: Mustard Powder Dijon Mustard

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

Boil onion and garlic pieces in wine for five minutes over medium heat.

Then strain.

Add salt and mustard powder to the hot broth, mix.

Then you need to drop vegetable oil, tabasco and honey and mix again.

Recipe 4: Homemade Dijon Mustard with Basil

How is Dijon mustard different from regular mustard? The fact that instead of vinegar, dry white wine is used in its preparation, which is why the taste of mustard is more refined and tender than that of ordinary mustard.

Mustard will turn out even tastier and more interesting if you add a small amount of mustard seeds to it during cooking.

• 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.

Chop an optionally large onion and two cloves of garlic. Pour wine over vegetables, bring to a boil and simmer for 5 minutes.

Strain the mixture through a sieve.

Add mustard powder to the liquid, mix. Bring the mixture to a boil again.

Season mustard with sugar, salt, dried basil. Add vegetable oil, mix thoroughly. Transfer the mustard to a jar, after cooling, put it in the refrigerator. Store mustard in the refrigerator. Enjoy your meal!

Recipe 5: Chili Dijon Mustard

• 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.

Recipe 6, Step by Step: French Mustard Beans

• 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

Cut the onion and garlic into small pieces. Place in saucepan. Pour the wine. Send to fire. Bring to a boil. Boil for about five minutes.

Strain the resulting broth and cool to room temperature. Dissolve salt and honey in it.

Add olive oil and mustard powder. Stir until smooth.

Pour into saucepan. Sprinkle mustard seeds. Stir and send to a small fire. Simmer for 7-10 minutes until thickened.

Pour into clean dry jars. Cool down. Leave in the refrigerator for 2 days.

Enjoy your meal!

Recipe 7: Spicy Mustard at Home

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

All spices are taken at will and in the desired quantities, we take something like this. If you need less mustard, then take less water and less spices accordingly.

We boil water. In a container with a lid, it is desirable (we take a metal vessel) pour a glass of boiling water. Then, constantly stirring the water, add the mustard powder. You need to pour it until it thickens. That is, grooves should remain on the surface and not be leveled (that is, like custard when they are made).

Then we level the surface in the middle, bring a spoon and pour boiling water on it. Water should lie over the mustard in a layer of about 5-7 mm, without violating the total mass.

Carefully close the container and wrap for a day or more, but no less.

After a day, add oil (we have olive oil), honey or cane sugar to the mustard. Sprinkle salt and pepper evenly over the entire surface, but not in a continuous layer. We take finely ground salt from the mill, pepper from the mill as well.

Scatter the cloves evenly over the surface. It's better not to overdo it with her.

Sprinkle cinnamon over the surface. It smooths out the pungent smell of mustard, does not particularly affect the taste, but you also need to be careful with it. In general, mustard without spices is better not to smell)))

We mix everything thoroughly. Ready. We taste it, if something is missing, then add more.

We store mustard in the refrigerator. Enough of this amount for a month somewhere. She keeps well. Sometimes water is released, then you just need to mix it. When using, close the lid so that it does not erode. Opened, scooped up, closed. Or transfer to small jars.

Recipe 8: how to cook mustard grains with sugar

• Mustard Powder - 50 Grams
• Mustard Seed - 50 Grams
• Vegetable oil - 3 Art. spoons
• Vinegar fruit or wine - 4 Art. spoons
• Sugar - 2 Art. spoons
• Salt - to taste
• ground pepper - to taste

Dissolve mustard powder in hot water. Pour water in a thin stream. Mix well until a thick plastic mass is formed.

Then tamp the mass with a spoon and carefully pour boiling water over the wall 1 cm above the surface of the mustard mass. When the mass has cooled, stir.

Add the seeds, oil, spices and vinegar to the mustard. Stir and transfer to a jar, preferably a glass one. Close the lid and leave for 8 hours at room temperature, ripen.

Bonus: French Mustard Sauce (Step by Step Photos)

• Pickled cucumber 80 g
• French mustard 1-2 tsp without a slide
• Vegetable oil 150 ml.
• Chicken egg 1 pc.
• Garlic 1 clove
• Dill to taste
• Sugar 1-1.5 tsp without a slide
• Salt pinch
• Apple cider vinegar 2-3 tsp

In a blender bowl, add a chicken egg at room temperature, salt, sugar, apple cider vinegar (6%) to taste. Blend with an immersion blender. Add the minimum amount of sugar and vinegar, at the end of cooking you can always adjust the sauce for sweetness and acidity. The bowl for the blender should be tall and narrow, I took a bowl specifically for the photo, so that you can see it better.

Add chopped fresh dill and crushed garlic to taste. Pour in vegetable oil in a thin stream, while whisking continuously with an immersion blender.

Whisk until the mixture has a thick consistency.

Cut pickled cucumber into small cubes. You can grate if you can on a fine grater, but do not forget to squeeze out excess liquid before adding to the sauce. If you have a sour cucumber, add less of it.

Add the pickled cucumber and French mustard to the sauce, stir to combine. Taste the sauce, adjust sweetness and acidity.

Ready! Enjoy your meal!

By learning how to cook mustard yourself, you can enrich your menu with new, amazingly delicious dishes. French mustard belongs to cold sauces, eat fish, poultry, eggs and cheese with it, it helps to digest fatty foods and gives it its own special taste.

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

Mustard, which is made in France, differs from Russian mustard in that black mustard seeds are used for it. They are not as 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 sharp, others are strong, vigorous.

The basic recipe was created several centuries ago. It includes brown and black mustard in equal proportions. They can be ground into dust or added as whole grains. The acidifier is white wine, sour grape juice or grape vinegar. Butter and sugar are almost never used in the main recipe.

Benefit and harm to the body

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

This product increases appetite, 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.

It is necessary to refrain from the use of mustard for people with gastrointestinal diseases - gastritis, stomach ulcers, enterocolitis.

How to make french mustard at home

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

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

Pour the mustard powder with cold water, bringing it to the consistency of sour cream. Add 1 tbsp. l. lemon juice or good quality wine vinegar and 1 tbsp. l. vegetable oil. Everything is mixed and tasted. When the mustard is infused in the refrigerator, it will be even tastier.

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.

Cooking:

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

Mustard with a pleasant, sweet taste is ready.

To execute the recipe for French grainy mustard at home, 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.

Cooking:

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

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

The use of French mustard in grains in cooking

When it comes to using mustard in cooking, it turns out that not everyone knows how to do it right. The most common recipe 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 cooking meat using it.

Salad with French mustard and Chinese cabbage

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

Products:

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

Cooking:

1. Tear the washed Chinese cabbage leaves into pieces with your hands.
2. Prepare a salad dressing using the ingredients listed in the recipe.
3. Arrange the leaves on a platter and drizzle the sweet and sour mustard sauce over the top.

It is not necessary to mix the finished salad when serving.

Meat baked with granular mustard

Mustard has a great taste that is quickly absorbed into the meat. It allows you to create unique marinades, but is never used on its own.

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, heavily beaten.
2. Then pickled in a mixture of vinegar, oil and mustard. If vinegar is simply poured over the meat, it will get an acid burn, and will not be juicy and tasty. Therefore, the oil in the marinade should be twice as much as the vinegar.
3. Mustard should make up about a quarter of the total marinade, for taste, add 1 tbsp. l. Sahara.
4. The marinade is whipped with a whisk, put paprika and a little salt.
5. Leave the meat in the marinade for 20-25 minutes.
6. After 25 minutes, the meat is ready for frying. 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.

Preparation description:

1. For grilled chicken, thighs are more suitable. They are pickled without vinegar.
2. For the marinade, take 1 part of honey and 2 parts of vegetable oil.
3. Combine them thanks to mustard, which will need as much as honey.
4. As spices, add 1 tsp. rosemary and some salt.
5. Chicken marinade almost does not absorb, so it makes no sense to keep it in it for a day. You can fry the blanks immediately after dipping into the prepared marinade. Cook the product on moderate heat for 5-6 minutes. from each side.

The thighs are very juicy and flavorful.

For refueling you will need:

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

Cooking:

1. Mustard is mixed with vinegar, oil and chopped dill.
2. All beat up and get a delicious homogeneous dressing for fish.

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

The same principle is used in the preparation of other dressings for salads and cold appetizers. Mustard helps to 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 manufacturing traditions go back to the distant Middle Ages.

French mustard is also known as the black-seeded plant from which Dijon mustard is made.

It belongs to the Cabbage family, grown and used in European countries. In Russia, they prefer to cultivate and use in cooking more spicy, Sarepta mustard.

french mustard known for its gastronomic properties for thousands of years. Especially it goes well with meat products, it helps the body absorb fats and proteins. It is used for marinating and breading meat, it emphasizes and improves its taste. In addition, it is a kind of preservative that prevents bacteria from developing.

The benefits of French mustard:

French mustard contains in its composition dietary fiber in a rather large amount, as well as proteins, sugar and fats. There is a good composition of B vitamins, thanks to which its use affects mood, brain function and the nervous system. Equally important are vitamins A, D and E. In addition, it has three of the most important properties: antibacterial, antifungal and anti-inflammatory. This seasoning is a prophylactic for intestinal disorders, as bacteria are afraid of it. Due to the fact that French mustard consists of whole grains, it has a high content of essential oils, which perfectly activates the protective properties of the body, so you should eat it during a cold.

Harm and contraindications:

If there are positive qualities, of course, there must be negative ones. Its excessive use can be the cause of exacerbation of diseases of the gastrointestinal tract. Even healthy people are not recommended to use it at bedtime to avoid insomnia, because French mustard has an exciting effect. Since mustard seeds contain essential oils, it can cause an allergic reaction. And, of course, children should not use it.