French Style Mustard Recipes

FRENCH SALAD DRESSING

Steps:

• Peel and finely chop 1 small shallot (2 tablespoons of chopped shallot) and add it to the mason-type jar;
• Add 2 tablespoons of vinegar (White Wine Vinegar, but you can also use red or champagne vinegar);
• Add 6 tablespoons of extra virgin olive oil (Tip: to create the best vinaigrette you'll need to keep this proportion of vinegar to oil 1:3);
• Add a teaspoon of Dijon mustard;
• Add about a 1/4 teaspoon of salt.
• Season with freshly ground black pepper;
• OPTIONAL: add a teaspoon of Maple syrup to balance out acidity;
• Put the lid on the jar and mix well. You can use it immediately or it can be kept in a refrigerator for about a week. Pour over your favorite salad.

FRENCH STYLE MUSTARD

Steps:

• In a saucepan combine mustard, sugar& salt.
• Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk.
• Cool the put into a jar& refrigerate.

GRAINY FRENCH STYLE MUSTARD

Steps:

• Crack the mustard seeds in a coffee or spice grinder - do not pulverize them just crack them.
• Stir in enought vinegar to make a thick paste.
• Combine mustard powder with the salt, stir in enough beer to make a thick paste.
• Mix the two pastes together and add enough beer to make a smooth pasty consistency.
• Place in a closed jar and store in the fridge.

CONDIMENT ESSENTIALS: FRENCH STYLE DIJON MUSTARD

Steps:

• 1. PREP/PREPARE
• 2. This mustard gets better with age... If you can leave it in the fridge for a week, it will develop rich flavors. Patience is a virtue.
• 3. Gather your ingredients (mise en place).
• 4. Add the mustard seeds, filtered water, and wine to a non-reactive container (mason jar), seal, and allow to sit on your counter for 24 hours... 24 hours gives you a deeper mustard flavor. The photo shows how they look after a 24-hour soak.
• 5. Dump the mustard seeds into a fine mesh strainer, and discard any remaining liquid.
• 6. THE FLAVORING
• 7. Add the wine and water to a sauce pan over medium heat. When it begins to simmer, add the remaining ingredients.
• 8. Slowly simmer, until the ingredients are infused into the liquid, about 20 minutes.
• 9. Remove from the heat, and allow to cool down for about 30 minutes.
• 10. Strain the liquid through a fine mesh strainer and discard the solids.
• 11. Add the mustard seeds to the bowl of a food processor.
• 12. Add one or two tablespoons of the flavoring liquid to the blender, and blend.
• 13. Continue adding flavoring liquid, a tablespoon or so at a time, until you achieve the desired consistency.
• 14. Chef's Note: You will probably have more flavoring liquid that needed... better too much, than not enough.
• 15. PLATE/PRESENT
• 16. Use as you would any good Dijon mustard. Enjoy.
• 17. Keep the faith, and keep cooking.

FRENCH'S MUSTARD RECIPE (COPYCAT)

Steps:

• Combine all ingredients in a small saucepan over medium heat.
• Whisk until smooth.
• When mixture comes to a boil, reduce heat and simmer for 5 to 10 minutes, stirring often.
• Remove pan from heat.
• Leave uncovered for 1 minute, then cover pan with a lid until cool.
• Chill and store in a covered container.

13 BEST FRENCH CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

BASIC FRENCH VINAIGRETTE

Steps:

• In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.