Dijon mustard is an excellent addition to meat, fish, a variety of salads. It is prepared traditionally from brown or black mustard seeds with the addition of white wine and other spices. Let's consider with you how to properly make it at home.
Recipe for Dijon mustard
Ingredients:
- seeds of brown mustard - 4 tbsp. spoons;
- seeds of yellow mustard - 4 tbsp. spoons;
- white dry wine - 0,5 items;
- white wine vinegar - 0,5 items;
- salt is fine - 0,5 tsp.
Preparation
Seeds of mustard are poured into a glass bowl, pour in wine and vinegar. Then cover the mixture with food film and leave to stand for about 24 hours at room temperature. After that, we shift the contents of the dishes into the blender bowl, add salt to taste and beat until a homogeneous creamy consistency is obtained. Then we shift the mass into a glass clean jar, turn it over and put it in the refrigerator. Ready mustard can be served on the table after 12 hours.
Dijon mustard with honey at home
Ingredients:
- rapeseed oil - 1 tbsp. a spoon;
- basil - 1 tbsp. a spoon;
- dry white wine - 1,5 items;
- bulb - 1 piece;
- garlic - 3 cloves;
- dry mustard - 130 g;
- salt - 2 teaspoons;
- honey - 3 tbsp. spoons.
Preparation
Luchok and garlic are cleaned and crushed with a knife together with basil . In a saucepan with a non-stick coating, pour out the white wine and pour out the prepared ingredients. Then boil everything and cook on low heat for about 5 minutes. Prepare the mixture, filter through a strainer, and discard the rest. Next, stirring constantly, pour mustard powder and mix until the mass becomes homogeneous. Now we introduce accurately the rapeseed oil, we put the honey and salt to taste. After this, put the mixture on a slow fire and cook until thick. We transfer mustard in a clean jar, cool completely and clean for 24 hours in the refrigerator.
How to cook Dijon mustard with cinnamon?
Ingredients:
- seeds of white mustard - 150 g;
- filtered water - 0,5 items;
- honey - 1 teaspoon;
- cinnamon - pinch;
- cloves - 2 pcs .;
- vinegar wine - 1 teaspoon;
- olive oil - 1 teaspoon;
- spice.
Preparation
In the pan we put Provencal herbs, cloves, pour a little water and put on fire to boil. Then add salt to taste and cook for a minute. 2. In the piano crush the seeds of white mustard seeds, pour them into a jar and pour a strained water-flavored mixture. Then add honey, throw a pinch of cinnamon, pour vinegar and olive oil. All carefully mix, cool mustard and clean in the refrigerator.