Dijon mustard
Mustard is one of the oldest spices in the world. Mustard seeds have been found in prehistoric sites from Europe to China. It was one of the only spices in early European food culture to sharpen food for a very long time. It became known around ancient Rome and is still derived in most European languages from the ancient Latin name Sinapis, while in some places its name is derived from the names of the freshly fermented wine Mustum or the name the spicy seeds Ardens. Mustard can be used both ground, making it a spicy paste used for seasoning, and also as a seed in many Indian and Pakistani foods.
One of the earliest mustards in Europe, known for more than 700 years, is Dijon mustard. Dijon mustard is named after the city of Dijon, in Burgundy, France, which was the center of mustard production in medieval France. The first mention of the use of this mustard in the 14th century, it became more popular in the second half of the 19th century. The main ingredient in this mustard is ground brown mustard seeds mixed with water, white wine, and white wine vinegar. Sometimes mustard and whole mustard seeds are placed.
I tried to find one more authentic recipe and make it blue. The result was mustard with a significantly stronger taste than what is commercially available, but the overall taste was pretty good. Try it.
Preparation time: about 24 hours
Level: easy
Quantity: 200ml mustard
Ingredients:
100 g brown mustard seeds or 100 g mustard powder
3 tablespoons black mustard seeds
50 ml of dry white wine
30 ml of white wine vinegar
1 tablespoon sugar
0.5 teaspoons of sea salt
Preparation:
1. Soak the mustard seeds in water overnight and crush them as smoothly as possible with a hand mixer or a strong crusher. Using mustard powder, mix it with a little water to form a slurry-like mass.
2. After crushing, press the mustard paste through a fine sieve to separate large pieces of seed. It is not necessary to do this with mustard made from powder.
3. Add to the mixture black mustard seeds, wine, and wine vinegar. Add salt and sugar. Stir until smooth.
4. Leave overnight to even the flavors. If desired, season with sugar, salt, vinegar, or wine.
5. Store the mustard in a tightly closed jar. Mustard can be stored in the refrigerator for more than a year.
Use mustard with meat dishes, marinades, grilled sausages, and other foods.
Ready !!
