is a seasoning with a sharp, tart taste that is widely used in cooking. To prepare the sauce we are familiar with, which can be bought in any store, mustard is grown, the seeds are collected, dried, crushed, and then cooked.
The versatility of the gastronomic properties of grain mustard, just like its recipe, with many different manufacturing variations, was discovered over many years, when cooking was only increasing its potential. Many later scientists were able to establish the incredible benefits of this product. In particular, it was found that it helps improve the absorption of proteins and fats by the body, which is why its tandem with meat and fish is considered the most promising.
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A quick and reliable way to prepare mustard is to mix the powder with sugar, salt and add vegetable oil. Required proportions:
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Delicious and unexpectedly piquant mustard was first developed by the French in the 17th century. But it was prepared exclusively from grains. The pleasant taste, which does not irritate the taste buds, was loved by monarchs and ordinary people. It was the French who introduced an innovation: making everything spicy piquant by adding sugar and vinegar.
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How is Dijon mustard different from regular mustard? Because instead of vinegar, dry white wine is used in its preparation, which makes the taste of mustard more refined and delicate than regular mustard. Mustard will turn out even tastier and more interesting if you add a small amount of mustard seeds to it during cooking.
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That's how many advantages this unprepossessing, but quite aromatic spice has, which can be purchased without any problems at the nearest supermarket. However, we are not looking for easy ways, and we will tell you how to make French spice at home. In general, the recipe for making grainy mustard is quite simple, where the entire emphasis is on spices.
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On store shelves you can find jars of grains in sauce. This is French mustard. Strange, since we are used to a homogeneous mustard-colored paste. Here all attention is focused on the grains. This variety is the most popular in cooking.
Despite belonging to the Brassica family, the plant is very similar in appearance to other mustards. The stem of the plant reaches a meter in length. There are spreading branched leaves. It blooms with a bloom of bright yellow flowers collected in inflorescences. After flowering, pods are formed filled with shiny black oval-shaped seeds.
French mustard seeds (photo attached) are widely used. So, allyl mustard and essential oils are made from it. The latter is an important component for table mustard. The French cook from it, which is used to prepare many dishes.
By the way, oddly enough, mustard is a honey plant. A fairly large amount of honey is obtained from it, which is not only tasty, but also healthy.
Mustard seeds include a lot of useful components. Thus, French mustard contains vitamins D, A, E. amino acids, ash, essential oils, fiber, fatty acids, and mineral components such as iron, phosphorus, magnesium, copper, sodium.
It is worth noting that the calorie content of the product is quite high, so it is not recommended to consume it uncontrollably. Otherwise, it will negatively affect your health.
Black mustard is otherwise called real, French, and sometimes Indian. The grains have a medium bitterness, strong pungency and a bright, but somewhat pungent aroma.
The uses of French mustard beans are great. Most often, French mustard is used when preparing vegetable and meat dishes. Any meat can be marinated in it, since mustard tends to “lock in” moisture. As a result, the meat is very juicy.
Pure French mustard grains, both ground and whole, are used for meat, mushrooms, fish, sausages, and added to marinades necessary for canning or pickling mushrooms, vegetables, and various dressings.
French mustard is the most popular in cooking compared to other varieties. It's no surprise that many people are eager to learn how to make French mustard at home.
Do you think making French mustard is difficult? Not at all. The prepared sauce can be used in many dishes due to its versatility. You will need mustard seeds of two shades (white and black), 40 g each. Mustard powder is also used in the amount of 40 g. Additionally, you need 2 garlic cloves, 0.18 kg of onions and 0.4 liters of wine (white, dry varieties). According to the recipe for preparing French mustard, you should also take honey in the amount of 2 tbsp. l, salt (2 tsp) and 1 tbsp. l olive oil.
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French mustard has some differences from the one we are used to - it contains whole seeds. Moreover, their shade may be different. This mustard is a little weaker than ours.
If you prefer a spicier option, you can mix two types of mustard at once - French and ours.
The proposed recipe for making French mustard at home involves using 0.1 kg of mustard seeds, 3 tbsp. honey and 50 ml of any fruit juice and. Salt will help bring the taste to perfection.
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Now you know how to prepare French mustard at home. Using it as an ingredient in salad dressings, you will add sophistication to the dish and highlight the flavor notes.
This spicy, aromatic spice has been known in gourmet circles for many millennia, and today the demand for it has become overwhelming. French mustard beans go perfectly with meat, fish and vegetable dishes, and every recipe with it can rightfully claim to be the main one. Let's take a closer look at this amazing spicy additive and find out where it “came” from, as well as where, how and what it is used for.
The versatility of the gastronomic properties of grain mustard, just like its recipe, with many different manufacturing variations, was discovered over many years, when cooking was only increasing its potential.
Many later scientists were able to establish the incredible benefits of this product. In particular, it was found that it helps improve the absorption of proteins and fats by the body, which is why its tandem with meat and fish is considered the most promising.
It is not for nothing that French mustard is most used in the preparation of meat marinades and breadings, which are designed to improve the taste of the finished product, as well as for salads as a dressing and as a seasoning for sauces.
An indispensable touch is the addition of this spicy spice to such delicacies as, for example, steak or kebabs, as well as baked poultry or rabbit meat.
An important factor is that this spice has antibacterial and antifungal properties, which allows it to be actively used in canning various products. At the same time, this seasoning can boast of the presence of vitamins such as A, D, E and, in addition, the dietary fiber we need.
And that’s not all, the peculiarity of this spicy mixture is its granularity, and it is in the seeds that essential oils are collected in large quantities, which strengthen our immune defense.
That's how many advantages this unprepossessing, but quite aromatic spice has, which can be purchased without any problems at the nearest supermarket. However, we are not looking for easy ways, and we will tell you how to make French spice at home.
In general, the recipe for making grainy mustard is quite simple, where the entire emphasis is on spices. So, we need the following ingredients:
This seasoning should be stored in the refrigerator, and should be slightly heated before use.
However, cooking would not be considered so multifaceted if it had in its arsenal only one way of making this fragrant miracle.
A true chef always has an ace up his sleeve, like this recipe.
In addition to the spices stated in this version, we can experiment with spices by adding nutmeg or cardamom; lemon zest can also add an unforgettable aroma to mustard.
The French version can be considered a starting point for other European recipes. So, for example, knowing that the inhabitants of the peninsula - the “boots” - really, really respect aromatic herbs, you can guess that their version will contain an abundance of spicy plants.
To prepare the Italian mixture, you should take ready-made grain mustard and mix it with parsley, green onions and tarragon, crushed to a homogeneous mass, taken in equal proportions, and seasoned with sour cream.
The Germans, lovers of meat delicacies, also adapted this dressing to their taste, although the only difference from the Parisian style is in the coarse grinding of mustard seeds and their prolonged soaking in cold vinegar.
It turns out to have a sweetish flavor and is traditionally served as a sauce for Munich sausages.
In general, the use of grains in the preparation of a mustard mixture is preferable to a semi-finished powder product, since it is the seeds that contain the most valuable mustard oil, and their processed products ground into flour, as a rule, during kneading, are accompanied by vegetable or soy fat pomace.
In addition, the granular version is much superior to its “flour” counterpart in taste and aroma characteristics, and if the composition contains two types of seeds: dark and light, then such a product is guaranteed to become a favorite at any feast and in any kitchen.
Store this spicy mixture in the refrigerator. And the scale of its application is truly enormous. This seasoning can be added to salads, as a sauce for vegetable, meat and fish dishes, and also on sandwiches. Believe me, you and your guests will be satisfied.
When buying grainy mustard, which is sometimes called “French” from different manufacturers, every time I thought about making this seasoning myself. In my family menu, grainy mustard is most often served with meat dishes, eggs and is included in salad dressings based on mayonnaise or vegetable oil.
I’ll show you a version of medium-hot, spicy, 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 the grainy mustard in water, then in a suitable sized food container, saucepan or saucepan, add 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 mixture 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 didn’t compare, but I cook for about 1 minute.
Set aside 2-3 tbsp. spoons of the resulting grains and puree them with a blender attachment or masher.
Add sugar (and/or honey) and salt to the remaining hot grain mass, as well as the resulting mustard seed pulp. Stir.
Taste it. At this point, it is not the same and not the same consistency, but you can already understand whether something else needs to be added... It could be sugar, honey, salt or a little more vinegar.
Place the resulting French mustard in sterile jars and let it ripen for at least a couple more days. Store in the refrigerator.
Bon appetit!
By learning how to make mustard yourself, you can enrich your menu with new, amazingly tasty dishes. French mustard is a cold sauce; fish, poultry, eggs and cheese are eaten with it; it helps digest fatty foods and gives it its special taste.
Mustard is an annual plant from the Brassica family. The seasoning of the same name is prepared from its seeds.
The mustard made in France differs from Russian mustard in that it uses black mustard seeds. They are not so 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 spicy, others are strong and vigorous.
The basic recipe was created several centuries ago. It contains brown and black mustard in equal proportions. They can be ground into dust or added as whole grains. White wine, sour juice of unripe grapes or grape vinegar are used as an acidifier. Almost no butter and sugar are used in the main recipe.
French mustard is very healthy. It helps cure diseases such as bronchitis, pneumonia, rheumatism.
This product increases appetite and has a beneficial effect on the gastrointestinal tract.
People with gastrointestinal diseases - gastritis, stomach ulcers, enterocolitis - should refrain from consuming mustard.
French mustard is popular and can be easily purchased at the store. But the product will be tastier if you prepare it yourself at home. To get real French mustard, you need to use black mustard seeds. They are ground in a mortar or using an electric coffee grinder to a powder state. This mustard powder, unlike store-bought powder, contains mustard oil. It's not as spicy and it smells different.
To prepare mustard, add 10 g of salt, 20 g of sugar, 5 g of turmeric for color and 5 g of herbs to the resulting mustard powder (100 g).
Pour 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. Mix everything and taste it. When the mustard sits in the refrigerator, it will taste even better.
There are other cooking options.
Mustard with a pleasant, sweet taste is ready.
The resulting product can be immediately used as a seasoning for various dishes. Keep refrigerated.
When it comes to using mustard in cooking, it turns out that not everyone knows how to do it correctly. The most common recipe is 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 preparing meat using it.
French mustard-based salad dressing is suitable for any leaf salad. Thanks to its thick consistency, rich taste and aroma, it will make an ordinary dish unique.
There is no need to stir the prepared salad when serving.
Mustard has a wonderful taste that is quickly absorbed into the meat. It allows you to create unique marinades, but is never used independently.
The thighs turn out very juicy and aromatic.
Mustard salad dressing is quite popular. It will help you make an original appetizer from ordinary salted herring and fresh onions.
Pieces of lightly salted Norwegian herring without bones are laid out on a plate, onions cut into rings are placed in the center and mustard dressing is poured over it. The top of the appetizer is sprinkled with chopped dill.
The same principle is used in the preparation of other salad dressings and cold appetizers. Mustard helps mix the oil component with other components into a homogeneous emulsion.
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 its manufacturing traditions go back to the distant Middle Ages.
French mustard is also the name given to the black-seeded plant itself from which Dijon mustard is made.
It belongs to the Brassica family and is grown and used in European countries. In Russia, they prefer to cultivate and use the spicier Sarepta mustard in cooking.
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