GRAINY FRENCH STYLE MUSTARD
This is a tangy mustard - no sugar- It can be kept in the fridge for up to 3 weeks. Goes well with ham.The vinegar & beer measurements are apprx. You use only enough to make a paste and then to thin the mustard to the consistency that you want. Pour vinegar in slowly so you do not pour in too much, the same with the beer. You may substitute water for the beer.
Provided by Bergy
Categories Low Cholesterol
Time 10m
Yield 1 cup
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1076.1, Fat 64.4, SaturatedFat 3.3, Sodium 2339.1, Carbohydrate 80.4, Fiber 32.9, Sugar 15.2, Protein 56.1
FRENCH STYLE MUSTARD
For a variation on this mustard when it has just cooled add 4 tsp drained rinsed & crushed green peppercorns. To keep an opened jar of mustard fresh longer put a slice of lemon on top & close. Be careful how long you store a mustard that has eggs in it - you are safe for at least 2 weeks
Provided by Bergy
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 5
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.
MUSTARD CHICKEN RECIPE
Recipe Video Above. There's a reason why this Mustard Chicken Recipe has been my READER'S FAVORITE for years. Creamy, flavorful and that mustard sauce is super addictive! The whole recipe is prepared in one pan. You're gonna ask for seconds!
Provided by Iryna
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 F.
- Season chicken with salt, pepper and rub with both mustards.
- In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.
- To the same pan add shallot and onion and sauté for about 5 minutes until translucent.
- Add chicken stock, scraping the brown bits off the bottom of the pan.
- Add thyme and bay leaves and bring a mixture to a boil.
- Stir in Crème Fraîche and return chicken back to the pan.
- Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.
- Garnish with parsley and serve immediately!
Nutrition Facts : ServingSize 2 chicken thighs, Calories 965 kcal, Carbohydrate 6 g, Protein 60.5 g, Fat 78 g, SaturatedFat 30 g, Cholesterol 366.7 mg, Sodium 1271.5 mg, Fiber 1.7 g, Sugar 1.4 g
BASIC FRENCH VINAIGRETTE
Provided by Kemp Minifie
Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Yield Makes about 1/2 cup
Number Of Ingredients 6
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.
DIJON MUSTARD
An easy-to-make, balanced coarse-ground Dijon mustard recipe to use for all of your sandwich, grilled burger, hot dog, and potato salad needs.
Provided by Bryce Coulton
Categories Condiment
Time P2DT15m
Number Of Ingredients 5
Steps:
- Soak and refrigerate mustard seeds: In a small plastic container or glass bowl (do not use metal), soak the mustard seeds in 5 1/2 ounces of the distilled white vinegar. Cover and set in the refrigerator for 12-24 hours. Soaking allows the mustard seeds to soften and plump up, which will make them break down easier during the blending process.
- Strain the mustard seeds: Using a sieve, strain the mustard seeds, and discard any vinegar. The liquid will be too bitter to use.
- Blend the mustard seeds: Place the strained mustard seeds in a blender. Add the remaining 1 1/2 ounces of distilled white vinegar, white wine, sugar, and salt into the blender as well. Blend at a low setting for 20 seconds, then slowly increase to a high setting and blend for 15 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened slightly. Blend at low setting for 15 seconds, slowly increasing to a high setting and blend for 20 to 30 seconds. The consistency will be similar to a thick cake batter. If you prefer a smoother texture, blend for another 20 to 30 seconds at a medium to high setting.
- Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours. The mustard is quite bitter immediately after blending and needs time for the bitterness to diminish. It will keep for up to 6 months in the refrigerator.
Nutrition Facts : Calories 16 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 744 mg, Sugar 1 g, Fat 0 g, UnsaturatedFat 0 g
HOMEMADE MUSTARD
This recipe is an absolute corker. Once you've mastered the basics, play around with various herbs and vinegars for different flavours. Make it at least 3 days before so flavours have time to infuse.
Provided by Jamie Oliver
Categories Sauces Christmas British Gift Quick fixes Sauces & condiments
Time 5m
Yield 400
Number Of Ingredients 4
Steps:
- Place the mustard seeds, vinegar, white wine and 2 teaspoons of sea salt in a glass bowl and cover with clingfilm. Set aside for 3 days.
- On the third day, place all the ingredients in a food processor, picking the tarragon leaves first, then blitz until smooth. Add a few splashes of water to loosen, if needed.
- Taste, adjust the seasoning if necessary, then store in a sterelised jar - it will keep in the fridge for up to a month.
Nutrition Facts : Calories 6 calories, Fat 1.2 g fat, SaturatedFat 1 g saturated fat, Protein 1 g protein, Carbohydrate 0.2 g carbohydrate, Sugar 0.2 g sugar, Sodium - g salt, Fiber 0 g fibre
FRENCH'S MUSTARD RECIPE (COPYCAT)
You can now skip the grocery lines and make your own version of French's mustard, a condiment brimming with spices and tangy flavors.
Provided by Jasper
Categories Dip, Sauce & Condiment
Time 2h45m
Yield 0.25
Number Of Ingredients 8
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.
Nutrition Facts : Calories 18.00kcal, Carbohydrate 2.00g, Fat 1.00g, Fiber 1.00g, Protein 1.00g, SaturatedFat 1.00g, ServingSize 0.25 cup, Sodium 482.00mg, Sugar 1.00g, UnsaturatedFat 1.00g
CONDIMENT ESSENTIALS: FRENCH STYLE DIJON MUSTARD
This is my third posting for mustard. The first one was an excellent mild yellow mustard. The second one came from the fiery depths of Hades. In fact, it was so hot, that when I tried some, it set my hair, and the curtains on fire. However, it is an excellent mustard to use in the flavoring of soups and stews... A little goes a...
Provided by Andy Anderson !
Categories Spreads
Time 30m
Number Of Ingredients 12
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.
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HOMEMADE WHOLE GRAIN MUSTARD [FRENCH RECIPE] - MASALA HERB
From masalaherb.com
4.8/5 (12)Total Time 20 minsCategory CondimentCalories 2221 per serving
- Add to a bowl your yellow and brown mustard seeds and cover them with 2.7 fluid ounces/ 80 milliliters of the White Wine vinegar. Let it stand for at least 1 hour. You will notice that the vinegar will bubble a bit when it comes in touch with the mustard seeds, that's alright. We want the seeds to get a bit soft.
- Next, we will pound the seeds and if they have lost a bit on liquids, then add about 1-2 Tablespoons water to the mixture. To pound with the pestle add always small batches and smash and twist it so long until most of the yellow seeds have turned into a mush. The brown once don't crack that easily but with the pounding, they will crack a bit and emit the flavors. Do that with the remaining mustard seeds.
- In a bowl with the smashed mustard seeds add the remaining 1.3 fluid ounces/ 40 milliliter vinegar, lemon juice, salt, pepper, and Turmeric powder. Mix the content well and fill a clean jar with the condiment. Add the oil on top and close the lid.
- You will need to let it stand for minimum 4 weeks before you can use it. That is the grainy mustard paste will need to ferment a bit or let's say the flavors "get used to each other" and form the superb flavor we love so much in the whole grain mustard. Let it rest and then you can enjoy it!
MUSTARD CHICKEN ~ POULET à LA MOUTARDE RECIPE | LEITE'S ...
From leitesculinaria.com
4.9/5 (12)Total Time 1 hrCategory EntreesCalories 650 per serving
- Mix 1/2 cup Dijon mustard in a bowl with the paprika, a few generous grinds of the peppermill, and the salt, if using. Toss the chicken pieces in the mustard mixture, lifting the chicken skin and rubbing some of the mustard mixture beneath. Set aside while you tend to the bacon and onion.
- Heat a wide skillet with a lid or a Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring frequently, just until it’s sorta cooked through and starting to brown, about 4 minutes. [Editor’s Note: This is NOT crisping and rendering the bacon. It’s just cooking it till it softens.] Remove the bacon from the skillet and drain on a plate lined with paper towels. Leave about 1 tablespoon bacon fat in the skillet, discarding the rest. [Editor’s Note: Oh, the horror! Don’t discard the bacon fat. Reserve it for another use, such as sautéing potatoes, frying eggs, gilding popcorn, whatever tickles your fancy.]
- Add the onion to the bacon drippings in the skillet and cook for about 5 minutes, until soft and translucent. Stir in the thyme and let cook for another few minutes, then scrape the cooked onion onto the bacon.
- Add a little olive oil to the skillet, if necessary, and add the chicken pieces to the skillet in a single layer over medium-high heat. (If the pieces don’t all fit, cook them in 2 batches.) Brown them well on one side, then flip them over and brown them on the other side. It’s important to get the chicken nicely colored, as this coloring—as well as the darkened bits on the bottom of the skillet, called fond—will give the finished sauce its delicious flavor. Place the chicken pieces on the onions and bacon. Add the wine to the hot skillet, scraping the darkened bits off the bottom with a sturdy flat utensil. Return the chicken pieces to the skillet along with the bacon and onions. Cover and cook the chicken over low to medium heat, turning the pieces in the sauce a few times, until the chicken is cooked through, 15 to 25 minutes. Check for doneness by sticking a knife into the meat next to the thigh bone; if the meat is red, continue cooking for a few more minutes.
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5/5 (2)Author Food Network KitchenServings 4Category Side-Dish
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4.3/5 (81)Total Time 48 hrs 10 minsCategory CondimentCalories 24 per serving
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FRENCH MUSTARD CHICKEN BREASTS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Pan-Fry & SkilletServings 4Total Time 35 mins
- Season the chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
- When hot, fry the chicken breasts for about 3 to 4 minutes each side, depending on the thickness of the chicken, until golden on each side and just cooked through. Transfer to a warm plate.
- Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots for about 4 minutes, then add the garlic and cook for about 1 minute until fragrant.
45 WAYS TO USE ALL THE MUSTARD YOU CAN MUSTER - BON APPéTIT
From bonappetit.com
Author Elyssa GoldbergPublished 2015-07-24Estimated Reading Time 6 mins
- Chicken, Apple, and Fennel Salad. Chicken salad with none of the mayo and all of the crunch. Let the whole grain mustard dressing bring it all together.
- Bistro Steak with Buttermilk Onion Rings and Mustard-y Dressing. Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions.
- Sardines with Rye Crackers and Whole Grain Mustard Dressing. The subtle spice of whole grain mustard cuts through the sardines' oil. Ground the whole situation with a well-seasoned beet salad.
- Quinoa and Roasted Vegetable Salad. Roast up any and all vegetables in your fridge, toss them atop tender salad greens, and let the punch of the mustard dressing bring it all together.
- Croque-Monsieur. Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering. View Recipe.
- Toasted Spice Vinaigrette. This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.
- Frisee Salad with Potatoes, Apples, and Hazelnuts. Savory, sweet, and a touch spicy thanks to mustard-roasted potatoes and a whole grain mustard dressing that coats the whole number.
- Herbed Egg Salad. Best with a vinegar-y hot sauce, like Tabasco or Crystal. View Recipe.
- Fennel-Spiced Ribs with Tangy Apple-Mustard Barbecue Sauce. All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)
- Smashed Fingerlings with Jalapeños. Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.
CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
From cafedelites.com
5/5 (13)Total Time 35 minsCategory DinnerCalories 374 per serving
- Season chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
- When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
- Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
FRENCH MUSTARD CHICKEN (POULET à LA MOUTARDE) - OLIVIA'S ...
From oliviascuisine.com
4/5 (1)Total Time 45 minsCategory Main CourseCalories 675 per serving
- Place the chicken thighs in a bowl and season the chicken thighs with salt and pepper. Add the Dijon mustard and rub, making sure that the chicken thigs are thoroughly coated. Reserve.
- Heat one teaspoon of the oil in a large skillet with a lid, braiser or Dutch oven, over medium-high heat. Add the bacon and cook until golden brown, about 5 minutes. Using a slotted spoon, remove to a paper towel lined plate to drain the excess grease. Reserve. If the bacon has rendered a lot of fat, drain most of it, leaving just a couple tablespoons in the pan.
- Add the chicken thighs and brown on all sides, about 4-5 minutes per side. Remove and reserve with the bacon.
- Add the remaining olive oil and sauté the shallots until softened, about 3 minutes. Then, stir in the garlic and cook until fragrant, about 1 minute. Add the thyme leaves and stir to combine.
FRENCH-STYLE GRAINY MUSTARD - SIMPLY SO GOOD
From simplysogood.com
5/5 (1)Total Time 2 hrs 10 minsCategory CondimentCalories 52 per serving
- Grind mustard seeds coarsely in a coffee or spice grinder or with a mortar and pestle. Add powdered mustard and salt. Stir to combine. Add vinegar, orange juice and boiling water. Stir. Cover and let stand for at least 2 hours. The seeds will soften and the mixture will begin to thicken. Transfer to a jar with a lid and store in refrigerator.
- Lemon Dill Mustard: Add zest from one lemon and 1 teaspoon dried dill or 1 tablespoon fresh. Process in food processor for a creamier texture.
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