Despite the fact that the homeland of mustard is Ancient Rome, it was in France in the Middle Ages that this spice reached its peak of popularity. There, at every noble court, it was considered a matter of honor to have an individual specialist in the preparation of mustard seasoning.
Pick your recipe
You will need
- -50 g mustard seeds
- -50 g mustard powder
- -salt,
- -pepper,
- white wine vinegar
- Acetic essence
- -White wine,
- -cinnamon,
- cloves
- -honey,
- Yolks
- -Brown sugar,
- shallots or onions,
- -vegetable oil.
Instruction manual
1
The French have two of the most popular mustard recipes: French and Dijon. The first is different in what is done with the participation of grain mustard and has a milder taste. The second is the brainchild of Jean Nijon from the French city of Dijon. It is very spicy and is prepared on the basis of white wine. I must say that vinegar is also used in France, but more often it is replaced by wine and fruit juice. Provencal herbs, horseradish, onion are added. Permanent ingredients are only salt and pepper.
2
In stores of large cities today you can buy French mustard, but cooking it at home is not difficult. Moreover, no special ingredients are required. And why pay more, as they say. There are several recipes, but if you master the basic principles of preparing French mustard seasoning, then you can experiment.
3
The easiest way to cook mustard in French is to take equally light and dark mustard seeds. For example, 4 tablespoons. Pour 1/2 amount of a glass of wine vinegar with the same amount of white wine. Let it brew for about a day at room temperature, closing it tightly with a lid or tightening with a film. Further, all the contents are crushed into a paste-like mass with a blender and salted to taste (approximately 1/2 tsp). You can use it after 10-12 hours.
4
You can cook differently by taking a mustard powder in half (50 g) and a mixture of light and dark mustard seeds (50 g). Everything is simultaneously poured with water (0.5 tbsp) and infused for half an hour. At this time, a spicy filling of 0.5 tbsp is made. white wine, 0.5 tbsp 5% acetic acid, 1/4 tbsp. brown sugar. A small onion is added there. Salt and spices: turmeric, cloves, cinnamon are taken in 0.5 tsp. Everything is brought to a boil and aged on a minimum fire for 10-15 minutes. During this time, you can stir well or beat a couple of yolks. After boiling, the onions need to be removed, and the fill combined with mustard and yolks, and still hold on fire, stirring, until thickened.
5
In a similar way, you can add other favorite spices to the vinegar-wine pouring, and instead of sugar, honey. Another method often used by the French is to make mustard pasty mass. That is, first mustard powder is diluted to the consistency of a thick dough, and then it is poured for 18 hours with boiling water. No need to stir. After this time, the boiled cooled water is drained, and all the other ingredients are added to the mustard: salt, sugar, wine or vinegar. In the end, it is recommended to passot the shallots in vegetable oil, grind it and add to mustard.
Useful advice
For the sharpness of taste, you can add a couple of teaspoons of grated horseradish to mustard seasoning. Any fruit vinegar can be a substitute for vinegar essence, and fruit juice can be a wine. Better if it is sour.
- Dijon mustard
- French mustard
- Mustard