Dijon mustard is used as a condiment in many recipes. The prepared mustard has a pale yellow color and a slightly creamy consistency. It is sold both in a jar and in a pressure bottle. One of the most popular brands is Gray-Poupon. Although mustard is generally gluten-free, sensitive people should be careful to read the label. It’s vegetarian, but some vegans avoid Dijon mustard because the wine used to make it can be treated with animal-based fining agents.
Origins of Dijon mustard
The origin of Dijon mustard is from the city of Dijon, which is the capital of the Burgundy region in France, in the eastern part of the country. The region of Burgundy (called Burgundy in French) has a rich culinary history. Mustard is grown in vineyards as a cover crop under vine rows, providing nutrients to the vines when they are plowed.
In the 1200s, Dijon, France was recognized as an important region for the manufacture of mustard and is now considered the mustard capital of the world. King Philip VI first used mustard in 1336. It became popular around 500 years later when Jean Naigeon created the formula that replaced vinegar with verjus (verjuice in French), which is a juice made from unripe grapes. The most famous brand, Gray-Poupon, was created in 1866 by mustard maker Maurice Gray with a recipe that included wine, with its funder, Auguste Poupon.
At one time, anything called Dijon mustard had to be made in or near the city of Dijon – a “protected designation of origin”. Mustard produced elsewhere was to be called “Dijon mustard” or simply “Dijon mustard” with a lowercase “D”. But today the term “Dijon mustard” has become generic, so any mustard using the basic Dijon recipe can be called Dijon mustard.
What is it made of?
Dijon mustard is made from the seeds of brown mustard. One of the essential ingredients of traditional Dijon mustard is verjuice. This tangy liquid gives Dijon mustard its characteristic flavor.
The ingredients listed for Dijon Mustard are as follows:
- Vinegar
- Mustard seed
- Modified food starch
- Sugar
- Salt
- Egg yolks
- Garlic
- Onions
What does it taste like?
Dijon mustard has a tangy, crisp and strong taste with a little spice. Commercial recipes today use a low-acid ingredient in mustard, which helps bring out the potency of mustard seeds.
Ideas for using mustard in cooking
Indispensable condiment to enhance thousands of dishes, mustard deserves a special place in all kitchens. Here are several ways to use it, ideas to surprise your taste buds.
Everything is good in mustard!
Mustard seeds, but also leaves and flowers can be used in cooking.
- Mustard leaves: raw, they are eaten in salads, especially in Asia. When cooked, mustard greens can be eaten like spinach. They also give a pleasant flavor to the broths. Finally, they can be used as an infusion.
- Mustard flowers: delicious with fish, moderately chopped, they can also be served in small bouquets to bring an aesthetic touch to many dishes.
- Mustard seeds: used in pickles and pickles, mustard seeds can also be powdered to flavor dishes.
To accommodate main dishes
It is difficult to limit the uses of this plant as there are so many possibilities. It is also complicated to offer complete recipes. Also, we offer you a panorama focused on simple dishes. Among the multitude of possible associations, mustard is particularly suitable for the following preparations:
- Rabbit with mustard: lightly brush the pieces of rabbit with a plain or basil mustard then roast them all over in a wok. Continue cooking after adding a base of vegetable stock and simmer. Adjust the seasoning and add fresh cream at the end of cooking and.
- Mustard chicken thighs: proceed as for the rabbit with mustard, brushing the chicken thighs with spiced mustard. Simmer the chicken thighs in a large sauté pan or wok until perfectly grilled. Add a little water to finish cooking, covered, to obtain a fluffy meat to perfection.
Mustard pies and quiches
In addition to meat and fish, puff pastry or shortcrust pastry preparations go perfectly with mustard that you choose according to your preferences.
As with the dishes, the recipes are numerous and there is no question here of making an inventory or promoting some. Here are just some basic ideas, useful in case of inspiration failure!
Tuna and mustard quiche
- On a puff pastry covered with a thin layer of Dijon mustard, place the crumbled tuna, tomato rings and pitted olives.
- Beat 2 omelet eggs with a glass of milk.
- Add grated Gruyere or arrange slices of goat cheese on the quiche (optional).
- Bake in the oven (180 ° C) for 30 to 40 min (convection ovens cook faster).
Mustard pies
There are many variations of mustard pies, such as:
- cumin and mustard pie;
- goat cheese and raspberry mustard tart;
- bacon tart, potato and strong mustard;
- zucchini and mustard pie, etc
Mustard-based sauces
Indispensable to accompany meat, fish and vegetables, the sauces made from various mustards satisfy our taste buds:
- Balsamic mustard sauce: composed of fine mustard that can be obtained in specialized stores and which will go wonderfully with chicken or duck with figs.
- Salad dressing: a salad well appreciated throughout the summer season for barbecues. The accompanying sauce is a mayonnaise base made with one or two egg yolks, oil, pepper, salt and strong mustard.
