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

What is French mustard, and its composition

Mustard is an annual from the Cabbage family. Seasoning of the same name is prepared from its seeds.

Mustard, which is made in France, differs from Russian in that it uses black mustard seeds. They are not so sharp 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 contains mustard brown and black in equal proportions. They can be ground to dust or added as whole grains. As an acidifier is white wine, sour juice of unripe grapes or vinegar. Butter and sugar are almost never used in the main recipe.

Benefits and harm to the body

French mustard is very healthy. 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 the metabolism;
  • helps break down fats and digest heavy foods;
  • improves the condition of hair and skin.

People with gastrointestinal tract diseases - gastritis, gastric ulcer, enterocolitis - need to refrain from eating mustard.

How to make French mustard at home

French mustard is popular and can easily be bought at the store. But it will be tastier to have a product prepared at home on their own. To get real French mustard, you must use mustard black grains. They are ground in a mortar or using an electric coffee grinder to a powder state. Such mustard powder, unlike the store powder, contains mustard oil. It is not so sharp, and it smells different.

To prepare mustard, 10 g of salt, 20 g of sugar, 5 g of turmeric for color and 5 g of spicy 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 quality wine vinegar and 1 tbsp. l vegetable oil. All mix, taste. When the mustard infuses 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 (in it burning enzymes are ineffective).
  2. The composition is mixed, honey is added.

Mustard with a pleasant, sweet taste is ready.

To execute a homemade French mustard recipe, you will need such 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. Sprinkle half and chop.
  3. Mix whole and crushed grains and put in a jar.
  4. Pour boiling water.
  5. Cover the jar with a lid and wrap a towel. Leave the composition for 3 to 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.

Mild French mustard is recommended to be added to various salad dressings and cold appetizer sauces. It is an excellent emulsifier, helps mix vinegar and marinade oil.

The use of French mustard beans in cooking

When it comes to the use of 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, snacks and other options for cooking meat with its use.

Salad with French Mustard and Peking Cabbage

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

Products:

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

Cooking:

  1. Washed cabbage leaves to tear apart with hands.
  2. Prepare salad dressing from the components indicated in the recipe.
  3. Arrange leaves on a platter and pour on top of sweet and sour mustard sauce.

Mixing the finished salad when serving is not necessary.

Baked meat with mustard

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

Products:

  • pork or beef;
  • vinegar;
  • lean oil;
  • granular mustard;
  • paprika;
  • salt;
  • sugar.

The meat with French mustard is prepared as follows:

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

Chicken Recipe

Products:

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

Description of the preparation:

  1. Thighs are more suitable for grilled chicken. They are pickled without vinegar.
  2. For marinade take 1 part honey and 2 parts 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 workpiece immediately after immersion in the prepared marinade. Cook the product over moderate heat for 5 to 6 minutes. from each side.

The hips are very juicy and fragrant.

French mustard salad dressing

Mustard dressing for salad is quite popular. It will help to make an original appetizer of 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 branches.

Cooking:

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

Slices of slightly salted Norwegian herring without bones are laid out on a plate, onions, cut into rings, are placed in the center and watered with mustard dressing. Top appetizer sprinkled with chopped dill.

The same principle is used in the preparation of other salad dressings and cold dishes. Mustard helps mix the oil component with other ingredients 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 the traditions of manufacturing go back to the distant Middle Ages.

French mustard is also called the plant with black seeds, from which Dijon mustard is made.

It belongs to the Cabbage family, is grown and used in European countries. In Russia, they prefer to cultivate and use in cooking a sharper, sarepta mustard.

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