2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The more popular types of mustard are:
Dijon mustard
Undoubtedly, the throne in the realm of mustard belongs to her. Its name comes from the French city of Dijon. In 1634, 23 local mustard growers received the exclusive right to produce and sell it. Today, most of the production of Dijon mustard takes place elsewhere. It is prepared from black or brown mustard seeds and wine, which gives it a smooth texture and exquisite taste. This is a classic spice for grilled or grilled meat. Dijon mustard is strong and suitable for light food. It is used as a spice in salads, sauces and to improve the taste of mayonnaise.
English mustard
It has a sharp taste. It is made from white mustard seeds, which are sometimes mixed with wheat flour for quantity and turmeric for color. It is the traditional accompaniment to steak and roast beef, suitable for cold meats and sausages. Sold in powder or ready-made. It is used in recipes with yellow cheese, souffle and sauces.
French mustard
In addition to the queen of mustard - Dijon, the French have another, which they call simply French. It is fragrant and has a delicate taste. It is made from brown and black mustard seeds, wine vinegar, tarragon and dill. Served with poultry, pork and beef, as well as game.
Mustard powder
This is a very convenient form. The powder should be dissolved in cold water before use. When water is added, oil begins to separate from the mustard seeds, which give the mustard its characteristic taste. The aroma of this species weakens over time, so it is best to use freshly prepared each time. Serve with cold meat hors d'oeuvres or roast beef. Mustard powder is also used for salad dressings in mayonnaise. Its taste is very concentrated, so only one pinch is added. To prepare mustard from mustard powder, equal amounts of cold water and powder should be mixed in a homogeneous mass. This mixture should stand for 10 minutes and only then be used.
Grainy mustard
It is made from whole mustard seeds and white wine. It has a very mild taste and is suitable for grilled meat. The seeds are only partially crushed to give the mustard a crunchy taste. It can be both very soft and very strong. Add to cream sauces for chicken or pork and spread in a thin layer in the sandwiches. It is also suitable as a spice for salads and hors d'oeuvres.
How to improve the taste of mustard dishes?
"A few spoonfuls." Dijon mustard ennoble the soup, goulash and topping;
- Mashed potatoes stand out better if a little grainy mustard is added to it;
Photo: Rusiana Mikhailova
- Grilled mackerel becomes tastier if it is smeared on all sides with a mixture of mustard and white wine before baking;
- If you mix a little grainy mustard with yogurt and use this mixture as a dressing for a salad of carrots, radishes or celery, you will get a real gastronomic pleasure;
- You can garnish the roasted chicken with a special sauce, which is prepared very quickly. All you have to do is mix the juice that came out of the meat during roasting with a little cream, white wine and Dijon mustard.
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