Despite the fact that ancient Rome is the birthplace of mustard, 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.
It is necessary
- -50 g mustard seeds,
- -50 g mustard powder
- -salt,
- -pepper,
- -white wine vinegar,
- - acetic essence,
- -White wine,
- -cinnamon,
- -carnation,
- -honey,
- -yolks,
- -Brown sugar,
- - shallots or onions,
- -vegetable oil.
Instructions
Step 1
The French own two of the most popular mustard recipes: French and Dijon. The first differs in that it is made 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, fruit juice. Provencal herbs, horseradish, onions are added. The only permanent ingredients are salt and pepper.
Step 2
Today you can buy French mustard in stores in large cities, but it will not be difficult to cook it at home. Moreover, no special ingredients are required. And why pay more, as they say. There are several recipes, but if you master the main principles of making French mustard seasoning, then you can experiment.
Step 3
The easiest way to make French mustard is to mix equal amounts of light and dark mustard seeds. For example, 4 tablespoons each. Pour this amount with 1/2 of a glass of wine vinegar and the same amount of white wine. Let it brew for about a day at room temperature, closing it tightly with a lid or tightening it with a film. Then all the contents are crushed into a pasty mass using a blender and salted to taste (about 1/2 tsp). You can use it after 10-12 hours.
Step 4
You can prepare differently by taking half-and-half mustard powder (50 g) and a mixture of light and dark mustard seeds (50 g). Everything is simultaneously filled with water (0.5 tbsp) and infused for half an hour. At this time, a spicy filling is made from 0.5 tbsp. white wine, 0.5 tbsp 5% acetic acid, 1/4 tbsp. brown sugar. A small onion is also added there. Salt and spices: turmeric, cloves, cinnamon are taken in 0.5 tsp each. Everything is brought to a boil and kept on a minimum heat for 10-15 minutes. During this time, you can stir well or beat a couple of yolks. After boiling, the onion must be removed, and the filling must be combined with mustard and yolks, and still hold over the fire, stirring, until thickened.
Step 5
In a similar way, you can add other favorite spices to the vinegar-wine filling, and instead of sugar, honey. Another method often used by the French is to brew a mustard doughy mass. That is, mustard powder is first diluted to the consistency of a thick dough, and then poured with boiling water for 18 hours. No need to stir. After this time, the boiled cooled water is drained, and all other ingredients are added to the mustard: salt, sugar, wine or vinegar. Finally, it is recommended to sauté the shallots in vegetable oil, grind and add to the mustard.
