The recipe of traditional Dijon mustard surely includes brown or black seeds of mustard and white wine, often add other spicery to seasoning, but they aren't obligatory. Prepared Dijon mustard creamy, pale yellow color.
Simple recipe of Dijon mustard
Preparation of Dijon mustard won't take you more than a minute, but you should wait about a day until the wetted seeds and not less than 12 more hours bulk up to cool a ready-made product before it can be eaten. Consider it, being going to serve roast, a shish kebab or fish with this fragrant seasoning of house production. On one cup of Dijon mustard it is required to you: — 4 tablespoons of seeds of mustard brown;
— 4 tablespoons of seeds of mustard yellow;
— ½ glasses of dry white wine; — ½ glasses of white wine vinegar;
— ½ teaspoons of salt of a fine crushing.
Initially Dijon mustard was done with "verjuice" - the juice which is squeezed out of unripe grapes, apples or other unripe green sour fruit or a sorrel, a lemon, a kislitsa.
Mix mustard seeds with wine and vinegar. It is important to do it in glasswares that acid in wine and vinegar didn't react with metals or plastic. Cover mix with a food polyethylene film and leave at the room temperature for a period of 24 till 48 o'clock. Lay out vessel contents in a blender bowl, salt and mix before obtaining the necessary consistence. Shift in the glass sterilized jar, cover and remove in the fridge. Mustard can be served in 12 hours, and the baking plate by a tight cover it will be stored not less than several months. Some hostesses, planning to store mustard long, fill in it from above with olive oil.
Dijon mustard with honey
For honey Dijon mustard with rich fruit notes it will be required to you: — 1 cup of seeds of yellow or brown mustard; — 1 and ½ glasses of white dry wine; — 1 cup of the filtered water; — ½ cups of white wine vinegar; — ¼ cups of dry mustard; — 1 teaspoon of salt; — 1 teaspoon of honey.
With Dijon mustard do sauces and salad gas stations, bake meat and fish, serve it to cold appetizers and hot dishes, and at times put in soup.
Wet mustard seeds in vinegar and white wine not less than for 24 hours. Periodically stir up a vessel in which seeds will bulk up. Lay out the bulked-up seeds in the blender, add salt and crush in a smooth uniform mix. Shift it in a small saucepan where previously pour in the filtered water, mustard powder and bring mix to the boil, you cook, stirring slowly, on average fire while seasoning doesn't uvaritsya on a third. When mustard becomes rather dense, add honey. Well mix, cool and distribute on the clean sterilized banks. Let's mustard insist within 12 hours and you can use it.