Dijon mustard wins the hearts of Russian men

mustard dijon Meat dishes take on a completely new flavor when combined with hot spices. The most striking of these is mustard. One of the unique recipes for its preparation came to Russia from France. In this regard, they began to call her “Dijon mustard". It differs from the usual one in its consistency. Instead of a pasty mass, the gourmet enjoys the grainy texture of the sauce. By biting into the miniature balls, the pungent flavor of the seasoning is released. The technology for creating such a masterpiece is very simple.

Sleight of hand and no fraud

First of all, the cook prepares the dishes for storing the dish. The glass jar is washed and sterilized. A coffee grinder is used to grind the seeds. If there is no such technique, it is advised to use the usual meat grinder.

So, the main products include:

100 g black / brown mustard;
0.1 kg yellow;
sugar;
salt;
vinegar.

It is practiced to choose dry wine as an oxidizing agent. Then the taste will be softer and less harsh.

The seeds are poured into a bowl. Stir so that a variegated mass is obtained. Then 1/3 of the beans are separated and sent to a coffee grinder. The resulting powder is combined with cereals that remain in the dishes. The resulting mixture is filled into a jar.

First, you need to boil water in a Turk. The ingredients are diluted with a hot liquid. The result should be a homogeneous mass that resembles low-fat sour cream. Therefore, water should be poured in small portions, stirring well.

At first, the container is simply covered with a lid, only then it is tightly tightened. The container is wrapped in a towel and left at room temperature for 8 hours or overnight.

At the time of infusion, no other spices are added to it, because they will interfere with the spices to absorb moisture and swell.

The final trick

At the end of the appointed time, the container is taken out. By consistency, this semi-finished product should turn out to be viscous and aromatic.

Now it's time for the rest of the ingredients. Add them in such quantity:

1 tbsp. l. salt without a slide;
the same amount of sugar, but in bulk;
3 tbsp. tablespoons of vinegar.

Stir the mustard so that the preservatives dissolve as much as possible in the thick substance.

Here is the most basic cooking method. It saves the cook's time and effort. Some people choose other recipes. There you have to cook hot sauce, add honey and garlic. However, this is a different culinary show.

mustard