How to make and use French mustard
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 the attention is focused on the grains. It is this variety that is most popular in cooking.
Black mustard, otherwise it is called Brassica Nigra, is known to many under such names as real French. The plant is an annual and belongs to the Cabbage family. The main distribution area is Asia and Africa in tropical zones. Some varieties of the plant are also found in Europe. Nevertheless, it is cultivated in Turkey, India, Italy, Romania, France, China, England. One of the varieties of mustard also grows in Russia. It is also called weed or wild. As a rule, the plant can be seen in landfills, on the banks of rivers and lakes. Read also:French fries in the oven recipe with photos step by step!
Despite belonging to the Cabbage, in appearance the plant is very similar to other mustards. The length of the plant stem reaches a meter. There are spreading branched leaves. It blooms with the dissolution of bright yellow flowers, collected in inflorescences. After flowering, pods are formed, filled with shiny black oval seeds.
Seeds of French mustard (photos attached) are widely used. So, allyl mustard and essential oils are made from it. The latter is an important ingredient for table mustard. The French cook from it dijon mustardused to prepare many dishes.
By the way, oddly enough, mustard is a melliferous plant. A fairly large amount of honey is obtained from it, which is not only tasty, but also healthy.
Composition
Mustard seeds contain many useful components. So, the composition of French mustard includes vitamins D, A, E. amino acids, ash, essential oils, fiber, fatty acids, such mineral components 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 use it uncontrollably. Otherwise, it will negatively affect health.
Cooking applications
Black mustard is also called real, French, sometimes Indian. The grains have a moderate bitterness, strong pungency and a bright, but somewhat pungent aroma.
The use of French mustard in beans is great. Most often, French mustard is used in the preparation of vegetable and meat dishes. Any meat is pickled in it, since mustard has the property of "locking" moisture. As a result, the meat is very juicy.
Pure grains of French mustard, both ground and whole, are used for meat, mushrooms, fish, in sausages, added to marinades necessary for canning or pickling mushrooms, vegetables, and various dressings.
Home-style French mustard
Do you find it difficult to make French mustard? Not at all. The prepared sauce can be used in many dishes due to its versatility. You need two shades of mustard seeds (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 making French mustard, you should also take honey in the amount of 2 tbsp. l, salt (2 tsp) and 1 tbsp. l olive oil.
Cooking process:
- Peel the garlic and onion, rinse with water and cut into pieces. Put them in a saucepan, pour wine into it and bring to a boil, after setting a small fire, and then cook for 5 minutes.
- The resulting liquid should be filtered and allowed to cool. Then add salt and honey to it and let it completely dissolve.
- Then add mustard powder and pour in olive oil and mix thoroughly.
- The entire liquid mass is poured into a saucepan, grains are added, mixed and placed on the stove, after reducing the heat to a minimum. Cook the sauce until thick. It's about 7-10 minutes.
- Ready French mustard is poured into jars, cooled to cool completely and placed in the refrigerator for two days.
Quick French mustard
French mustard is somewhat different from what we are used to - it contains whole seeds. Moreover, their shade may be different. This mustard is slightly weaker than ours.
If you prefer a spicier version, you can mix two types of mustard at once - French and ours.
The proposed recipe for making French mustard at home involves the use of 0.1 kg of mustard seeds, 3 tbsp. honey and 50 ml of any fruit juice and apple cider vinegar... Salt will help to bring the taste to the ideal.
Cooking process:
- The mustard seeds are thoroughly washed and covered with vinegar. In this state, they are left for a couple of days, after placing them in the refrigerator. After two days, the mustard is pulled out, sent to a pot of water. The latter should cover the grains. Additionally, you can throw allspice peas into the neighborhood. As soon as the water boils, the contents of the pan are boiled for a minute and removed from the burner.
- When the seeds have cooled, put 3 tablespoons in a blender bowl. Fruit juice, salt and honey are added there and everything is thoroughly ground until smooth. The resulting mass is poured into whole grains. In this case, the broth from the seeds is not poured, but left.
- The contents of the pan are thoroughly mixed and sent to the refrigerator for a day. This is necessary for the mustard to infuse and reveal all its flavor nuances.
Now you know how to prepare French mustard at home. Using it as an ingredient in salad dressings, you add sophistication and flavor to your dish.