Frenchstylemustard Recipes

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.

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.

VIOLET MUSTARD - TRADITIONAL FRENCH MOUSTARDE AU VIOLETTE

Steps:

• Bring the wine, grapes and port to a boil in a medium saucepan.
• Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
• Purée mixture in a blender, then pass through a fine sieve.
• Set aside to cool.
• Add the mustards and stir to combine.
• Refrigerate until ready to use.

FRENCH OLD FASHIONED MUSTARD

Steps:

• Combine mustard seeds, dry mustard and cold water; and soak for 3 hours and set aside.
• Combine the rest of the ingredients in 1 to 2 quart non reactive pan, and simmer for 10 to 15 minutes, uncovered, over medium heat until reduced by half.
• Pour liquid through wire strainer into mustard seed mixture then whirl in blender until coarsely ground.
• Cook in top of double boiler over simmering water for 8 to 12 minutes, stirring occasionally, until thickened. Let cool, pack into jar or crock, and cover tightly.

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.