Dijon mustard. The secret of cooking

Mustard, like many other useful plants, is known to people for a long time. In China, its seeds were used as an important element in cooking, more than 3000 years ago, the ancient Greeks and Romans used the plant as a medicine.

Dijon mustard (it is also French) is one of the most famous varieties of mustard. In 1634 in the city of Dijon, the recipe for this spicy dressing was officially fixed. Its preparation is different from the usual recipe nowadays. Powder of the purified and chopped black mustard was to be diluted not with water or vinegar, but with Verjus (sour juice of white grapes) or white wine.

Taste qualities, which dijon mustard has, incredibly quickly brought it to the world level. Kings, kings, dukes and other privileged persons from all over the world either used it regularly, or tried it at least once. Earlier we bought only fresh mustard, and we had to do it every day. With the advent of the concepts of "preservatives" and "conservation", everything became a little simpler, now you could buy more, and the product was stored longer. In the XIX century Dijon mustard was sold in banks.

In search of culinary delights, trying to find all sorts of information about this French product, you will learn that there is no list of the original ingredients of this spicy paste. Dijon mustard, the recipe of which is kept secret (by law) for almost 400 years - a culinary masterpiece, whose taste you can only imitate. How to do it, we now look. On the Internet, many recipes, but the true similarity can be seen only by someone who at least once ate French mustard. Proceeding from this, special attention should be paid to the following recipe. Despite the simplicity of cooking, such a filling will impress with its properties of real gourmets. Begin!

In the shops you are unlikely to find that sort of mustard seed, which is based on French mustard, so we resort to an alternative - we buy ordinary mustard powder. So, for cooking we need:

• Powder mustard - 50 g;
• Wine (white dry) - 180-200 g;
• Honey (natural) - 1 tbsp.
• Garlic - 1-2 cloves;
• Vegetable oil - ½ tsp;
• Onion (onion) - 1 piece;
• Salt - 1 teaspoon;
• "Tabasco" sauce or plain tomato paste.

Finely chop the onion and place it in a saucepan, add honey, wine, crushed garlic, mix. The container with the ingredients should be placed on the fire, bring to a boil and cook for 5 minutes over a small fire. After that, the contents must be filtered and rid of excess fluid. The mixture is added with mustard powder and all this is whipped with a whisk or a mixer. A little more and we will have our own Dijon mustard. The recipe provides for the addition of oil and a few drops of "Tabasco" (tomato paste), which we do. Solim, we stir, we put on a plate and we continue to cook the contents on low heat. We stir and evaporate the mixture until a thick mass is obtained. Have you waited? Cool and place the contents of the saucepan for two days in the refrigerator. All - French mustard is ready!

Do not rule out the option of eating freshly prepared mustard, however, Dijon mustard (more precisely, its analog) acquires the whole gamut of flavors after two days of aging.

Ready-made mustard is best combined with products such as meat (in any form of cooking), a bird (an ideal tandem with baked geese or duck), lard (preferably any seasoning is suitable for our dressing), boiled beef tongue (this combination has a truly deep historical roots ).

Do not be afraid to experiment, cooking loves courageous experimenters. Cook with pleasure and do not cease to amaze your relatives with original sauces, dressings and seasonings. Enjoy your meal!