French mustard
Description
Perfectly complements meat, poultry, and side dishes. French mustard differs from the kind we are used to because it contains whole mustard seeds in their original form. These seeds can vary in color and shade. Dark seeds, which in our country are usually processed for mustard plasters, are eaten in France. French mustard is less spicy than ours. Therefore, those who prefer a sharper taste can mix these two types together—it turns out even better. The prepared sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
To make French mustard, we will need mustard seeds. They can be yellow or brown. You can use both types—this will look even more attractive. I happened to have yellow seeds. They need to be rinsed and soaked in vinegar. Leave the seeds like this in the refrigerator for a couple of days.
- 2
Step 2
After two days, take the seeds out of the refrigerator. Put a pot of water on the stove. Add the seeds, making sure they are completely covered with water. You can add a few whole allspice or black peppercorns if desired. Bring to a boil, then remove from heat after one minute.
- 3
Step 3
Let the seeds cool. Take a blender and grind 3 tablespoons of cooked seeds together with honey, salt, and fruit juice. Pour this liquid mixture into the remaining cooked seeds. Do not drain the seed broth; leave it as is.
- 4
Step 4
Mix everything and refrigerate for 24 hours to let it infuse. This dressing can now be used for any savory dishes. French mustard is very exquisite in flavor. I highly recommend trying it!