DIJON MUSTARD

46115 Views 1/10/2022 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

 Today I give you some new suggestions for using Dijon mustard in cooking and not just as a condiment. 

  Tomato, Comté and mustard tart
  Spread mustard on a pre-baked pie shell for 10 minutes. Arrange the sliced tomatoes in a layer on the bottom, sprinkle with small cubes or slices of Comté cheese and coat with a homemade tomato sauce (tomato puree, chopped garlic and parsley, a drizzle of olive oil). Bake for 45 minutes (or a little more) in a preheated oven at 180°C/thermostat 6. Serve hot, warm or cold. 

  Rabbit legs with mustard sauce
 Melt an onion (or shallots) then brown the rabbit legs on both sides. Transfer everything to a small casserole, wet with a good glass of dry white wine, add a tablespoon of mustard and 20 cl of liquid cream. Mix everything well and simmer for 45 minutes (or a little more if you like the meat to start to fall apart) covered over low heat, taking care to turn the thighs from time to time. Salt during cooking after tasting the sauce because the mustard is already salty and pepper, then add a handful of finely chopped parsley 5 minutes before the end of cooking. Serve with boiled potatoes or pasta. 

  Veal kidneys with mustard sauce
 Cut a well-defatted veal kidney into cubes. Quickly sauté them in the pan on all sides, just to sear them and start coloring them. You can melt a sweet onion at the same time. Then, using the same principle as for the rabbit, pour a good tablespoon of plain or old-fashioned mustard and 15 to 20 cl of liquid cream into the pan and mix well. Cook while stirring almost constantly so that the sauce thickens without the kidneys overcooking because the kidneys are served pink. Add salt and pepper. If necessary, if the sauce does not reduce quickly enough, remove the kidneys with a slotted spoon for a few minutes and reintroduce them at the right time. 

 These recipes are just a few examples among many others, but many of the recipes in the repertoire can be exhilarated by a touch of plain, old-fashioned or flavored Dijon mustard.