Dijon mustard how to cook recipes with photos at home

This product is born in France is incredibly popular with just less than 2 centuries. Sales of this type of mustard named after the city Dijon, incomparable to any other. Tender, not too spicy, almost creamy she loved throughout the world. Is it possible to make it at home or something to replace in recipes in the absence of?

Dijon mustard — different from the usual

The main features of the variety of mustard – creamy texture and taste. It’s sweeter and softer than usual, which makes this product in the prepared sauce for main dishes, appetizers, salads. The mustard-diansky different from the usual and the photo: she has a pale-yellow color, which is caused by the seeds that became the basis of the product. The original recipe always involves the use of brown (almost black), and English and Russian are prepared on white and yellow.

Some interesting points:

  • The composition of Dijon mustard is always multicomponent, original French varieties to date, about 20.
  • The classic and most common form – isolatie mustard seeds, bathed in dry white wine (always young) instead of vinegar.
  • Traditionally, this mustard is grainy, but you can meet Dijon variants with homogeneous texture, where grains are ground.
  • Recipe Dijon mustard may include any spices – especially popular are cardamom, cinnamon, allspice, cloves.

What can substitute Dijon mustard

If you work with traditional French recipes, to exclude or replace components is not desirable – it will quickly nullify attempts to feel the taste of national dishes. However, in the author’s modifications are allowed liberties, so if you need to replace the Dijon mustard, try these options:

  • When marinating meat/poultry use spices – they give a similar result. Coriander, nutmeg, curry will fit perfectly.
  • Classic mustard sauce mixed with a drop of Tabasco, a teaspoon of grated horseradish, a couple of grams of sugar and 1/5 Cup white wine or Apple cider vinegar. It will be as close as possible to taste option.
  • If you need a replacement for the original batch of homemade Dijon sauce, you can use white seeds.

How to make Dijon mustard

Buy a jar of this sauce in Europe, not everyone can, but this does not mean that you have to completely abandon meals which you want to use this product. Dijon mustard at home in its classical form is not more difficult more than the usual Russian man of refills if you find the right brown grain. The rest of the components are always available on the shelves.


  • white table wine – 200 ml;
  • grain mustard – 4 tbsp;
  • honey – 1 tbsp;
  • onion – 110g;
  • a clove of garlic;
  • Tabasco sauce – 5 drops;
  • olive oil – 10 g;
  • Sol – 4.

Method of preparation:

  1. Garlic slice, push through the press. Grate the onion. Pour over the wine.
  2. Warm this mixture and cook in low power burners 8 minutes.
  3. After cooling, decanting the liquid. Mix with mustard powder. For him to grind grain with a coffee grinder or mortar. Beat with a blender.
  4. Pour the oil, salt mixture. Again, warm, simmer until thick.
  5. Add remaining ingredients, let cook another 4 minutes. The prepared sauce based on mustard should have a thick creamy consistency. Store in the refrigerator for about 60 days.

Recipes with Dijon mustard

Easier to list the dishes that French cuisine does not offer to submit this sauce than to say what he will do. All types of fish and meat, sausages, salads, marinades and compound sauces, sandwiches (and other snacks) – all the main applications of Dijon mustard. It is good and winter blanks at home as a useful natural preservative.

Salad with Dijon mustard

  • Cooking time: 10 minutes.
  • Number of servings: 3 persons.
  • Calorie meals: 1478 kcal.
  • Purpose: for a snack.
  • Cuisine: European.
  • Level of preparation: easy.

The most famous salad with Dijon mustard – Caesar, however, how to cook this delicious dish, knows even inexperienced hostess. Therefore, the more exotic combinations and options, «delicious and beautiful» professionals offer an unusual salad, consisting of fresh or tinned mango and fried chicken liver. To serve the dish warm recommended.


  • chicken liver – 300 g;
  • mango – 375 g;
  • leaves salad – 90 g;
  • mustard Dijon – 45 g;
  • med – 35 g;
  • olive oil – 70 g;
  • salt – 9 g;
  • white pepper – 6 g.

Method of preparation:

  1. Heat oil (half the volume), sauté the cleaned, chopped liver to blush.
  2. Washed lettuce leaves to tear, lay heaped. Pour on top of diced mango.
  3. Add warm liver.
  4. Fill the sauce to which whipped butter, salt, mustard, honey and pepper.

Sauce with Dijon mustard

  • Cooking time: 7 minutes.
  • Number of servings: 3 persons.
  • Calorie meals: 1854 calories.
  • Purpose: for a snack.
  • Cuisine: European.
  • Level of preparation: average.

What is the sauce with Dijon mustard is the most recognizable? He ruled Caesar! The traditional version of this salad make it delicious without this component it is impossible. Preparing this dish quickly, and the main difficulty is the selection of rare ingredients: anchovies, wostershire sauce, Parmesan. The latter is replaced by any very (!) hard cheese, the remaining products is better to completely eliminate, rather than look for them with analogs.


  • the yolk of egg;
  • salt – 10 grams;
  • Dijon mustard – 1 tsp;
  • ground black pepper – 8 g;
  • olive oil – 150 ml;
  • garlic cloves – 2 PCs.;
  • cheese – 45 g;
  • lemon juice – 1 tbsp;
  • Worcestershire sauce – 1 tsp.;
  • anchovies – 3 PCs.

Method of preparation:

  1. All wet ingredients, except the oil and lemon juice and whisk.
  2. Alternately add salt, pepper, grated garlic. Continue to beat.
  3. Enter the pounded anchovies, olive oil (drops), grated Parmesan, lemon juice. Serve after cooling.

Beef with Dijon mustard

  • Cooking time: 30 minutes.
  • Number of servings: 3 persons.
  • Calorie meals: 1509 kcal.
  • Purpose: for lunch.
  • Cuisine: European.
  • Level of preparation: average.

Tender beef with Dijon mustard, which is a component of cream sauce will satisfy even the men. The meat must be very good to beat, and it is desirable to cut thin – about 1 cm thick. The dish will look like from a restaurant, if you serve it on lettuce. You can make the dish more savory, rubbed the meat before grilling, herbs and ground pepper.


  • beef – 530 g;
  • cherry tomatoes – 200 g;
  • white wine – 50 ml;
  • cream 20% – 2 tbsp;
  • Dijon mustard – 1 tbsp;
  • butter – 40 g;
  • Bay leaf;
  • salt – 5 g;
  • onion red.

Method of preparation:

  1. Cut beef lengthwise into 3 layers. To beat everyone, but not to intonate stronger than 5 mm.
  2. Onion minced, fry with butter (30 g) until soft.
  3. Pour in the wine. When evaporated, add the cream.
  4. Whisking directly in the pan. Remove from heat, adding the mustard.
  5. How to cook beef? Fry on both sides on max heat until brown, do not forget to salt. Cover with water, toss in a Bay leaf, simmer until the liquid is evaporated.
  6. Pour the sauce and serve with halves of cherry tomatoes.

Chicken with Dijon mustard

  • Cooking time: 2 hours.
  • Number of servings: 3 persons.
  • Calorie meals: 1704 kcal.
  • Purpose: for lunch.
  • Cuisine: European.
  • Level of preparation: average.

Spicy chicken with Dijon mustard with a stunning aroma and Golden-red glaze – the perfect dish for lovers of food that pleases the taste and attractive appearance not only on the photo. To file such a sweet meat with mixed salad leaves, boiled rice or pasta. Equally delicious eaten cold or warm. You can sprinkle with sesame seeds before serving


  • chicken – 700 g;
  • Dijon mustard – 55 g;
  • honey – 80 g;
  • ginger (root) – 13 g;
  • sugar – 20 g;
  • olive oil – 45 ml;
  • oranges 350 g;
  • a clove of garlic.

Method of preparation:

  1. Slice the chicken cubes about 3*3 cm, or short wedges.
  2. Marinate sauce, grated ginger root, garlic, mustard, sugar, olive oil and honey.
  3. After an hour mix the meat with sliced oranges. To sort the grid, the bottom put the baking pan.
  4. Bake for an hour at 185 degrees. The remains of the marinade to pour over the chicken 3-4 times.

Pork with Dijon mustard

  • Cooking time: 1 hour.
  • Number of servings: 5 persons.
  • Calorie meals: 3312 kcal.
  • Purpose: on the festive table.
  • Cuisine: European.
  • Level of preparation: average.

Connoisseurs are very juicy and nutritious meat like roasted pork with Dijon mustard sauce and pink wine, which is surrounded by the prunes and apples. The dish is fragrant, tender, great for a special occasion. If you’re searing the pork slices on the grill, it will become even more attractive and can compete with any restaurant photos.


  • lean pork – 1 kg;
  • rose wine – 500 ml;
  • prunes – 8 PCs.;
  • red Apple – 200 g;
  • sprigs of rosemary – 2 pieces;
  • Dijon mustard – 75 g;
  • ground white pepper – 10 g.

Method of preparation:

  1. Pork cut into large pieces. Pour mustard mix with your hands so the meat is well soaked in it.
  2. Put pork in a glass form or a large ceramic pot. Pour a glass of water, throw pepper, rosemary. Add the prunes, not soaking.
  3. Tighten the foil, put it in the oven. After heating to 190 degrees to cook for 20 minutes.
  4. Pour wine, add sliced apples. Again, cover with foil, cook another half hour.

Video: how to make Dijon mustard at home

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