Ever heard of Dijon mustard? It is one of the French product that the French are most proud of even though now it is not mainly produced in France. So apart from using it as a condiment, what else can you do with it? Read here to find out more…
You are probably quite used to having mustard in your hot dogs or sandwiches or burgers. Coming from Malaysia, I was brought up on chilli sauce and ketchup as a condiment. Then, when I got exposed to sushis, wasabi was another favourite of mine that gives that strong flavour that makes you feel like it can cure your flu. Mustard has now become the best substitute to satisfy my chilli sauce craving.
Being in France, mustard have been a handy ingredient to have in our fridge. It’s perfect to have it with your steak (from rare to well-done), your grilled lamb, your roasted pork or all the wonderful different type of saucisses (sausages).
Mustard is made from ground mustard seeds. There are many different mustard recipes with different ingredients that gives it different texture and colour; Dijon mustard has the colour of almost dark gold yellow.
Dijon is a city in eastern France, and is part of the region called Burgundy. During the mid-19th century, a French named Jean Naigeon was trying out some new mustard recipes when one day he decided to substitute ‘verjuice’ (acidic juice from unripe grapes) in place of vinegar, which had now became the infamous Dijon mustard recipe. Since then, this mustard recipe had evolved and uses white wine instead of ‘verjuice’, giving it a distinct flavour.
In French cooking, mustard plays many roles. Apart from being a condiment, it is a key ingredient to make vinaigrette as it helps emulsify the oil and the vinegar. Even in the infamous Hollandaise sauce, mustard is used to help emulsify the sauce and prevent any cuddling.
In Burgundy, rabbit with mustard cream is a classic traditional dish. As for me, one of my favourite dish is mustard-cream chicken which my hubby introduced to me. Here, I’ll show you my version of this recipe for you to try.
(serves 2 – 20 minutes preparation)
We like to have this dish with plain rice. So to serve, lay the chicken piece on top of the rice, the mushrooms on the side, and pour the cream over them. Add the chopped parsley to the top middle portion of the chicken before serving.
So voilà, a not so complicated recipe with mustard to try. If you are not a fan of rice, you can serve this dish with either boiled potatoes or french fries or a more healthy option would be boiled french green beans . You can pair it with white wine if you’re preparing it for a dinner party.
Happy trying and cooking!
An adventurous foodie lost in one of the gastronomic capitals of the world and loving every moment of it! I like to cook too, making my adventures in France very fun and enjoyable as I eat, taste then try or innovate recipes to share with you! My motto: Diet starts Tomorrow!
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