Mustard is made from the small seeds of the same name, its cultivation is very old. Some researchers believe that it originated in the area of Afghanistan between 5500 and 2300 BC. The Sumerians between 3200-3000 BC already cultivated mustard, as well as the Egyptians, Greeks and Romans. Mustard was introduced by the Romans to Gaul from 58 BC. C. Mustard was used to improve the taste of different foods and also as a digestive and antiseptic.
In France it adapted very well to the Burgundy region, since its lands were rich in charcoal substrates, these conditions were disappearing and the mustard harvests declined. In 1752 Dijon mustard was created thanks to Jean Naigeon who changed the original recipe. He substituted an ingredient ‘el agraz’, a sour green grape juice, for vinegar.
He came up with a mild, less bitter mustard suitable for combining with other foods. Mustard is currently produced in Canada, the United States, South Africa, Japan and various European countries such as France or Germany.
Mustard Sauce Recipe
- 400 ml of whole milk
- 250 grams of wheat flour
- Two tablespoons of unsalted butter
- Two tablespoons of mustard
- ground black pepper
To prepare this mustard sauce we are going to use Dijon mustard, but you can use another type if you prefer, be it old mustard, English mustard, spicy mustard ... taking into account that the flavor of the sauce will vary depending on whether it is prepared with one or the other. .
We will start by placing a saucepan or a pot of a suitable size, add the chopped butter and melt over low heat. When it begins to melt, add the mustard, stir and keep it until it is completely mixed with the melted butter.
At that time we are going to start adding the flour, but we will do it little by little and stirring to integrate it well. It is also advisable to previously sift the flour to remove any lumps that it may have. When we have added all the flour, we keep it over low heat to cook it for a few minutes.
When the mixture is thicker, we add the milk, also little by little, and better if the milk is at room temperature. We will mix it with some rods until we finish integrating it completely with the rest of the ingredients, without leaving lumps.
We keep it on a low heat for a couple more minutes and then we taste it to correct the salt point. It should be dense but creamy, without lumps and without the taste of flour, in which case it should be cooked a little longer, always over low heat.
The ideal is to serve it freshly made since if it does not thicken more and it will not be the same, so we recommend that you always do it just before serving it with the dish that is going to accompany it. We hope you like it and repeat it on more occasions.
Servings / Units: 1
Approximate Preparation Time: 20M
Approximate Calories: 190
This time we are going to prepare delicious pork tenderloin medallions with a wonderful mustard and honey sauce, two ingredients that always combine very well with this type of meat. You are sure to love it !!
1 pork tenderloin
1 large onion
1 clove garlic
200 ml of meat or chicken broth
80 ml of white wine
1 tablespoon of Dijon mustard
1 tablespoon of honey
1 teaspoon old-fashioned mustard
Freshly ground black pepper
The first thing we will do is cut the pork tenderloin into medallions of the desired size. I usually cut them a little more than a finger thick.
In a frying pan add a couple of tablespoons of olive oil and heat over medium-high heat.
When the oil is hot we add the medallions to seal them and fry for a minute, turn them over, add a little salt and pepper and fry for another minute.
When the medallions have taken color on both sides, we remove them and reserve on a plate or platter.
We lower the heat to medium and in the same pan we add the onion and the garlic clove previously minced.
Add a pinch of salt and sauté for 3-4 minutes, stirring from time to time.
When the onion takes color, add a tablespoon of Dijon mustard, (or the mustard you like best) the white wine and the meat broth.
Mix everything well and cook for 3-4 minutes so that the alcohol evaporates.
We pass the mixture through the blender until we get a sauce with a smooth texture.
Pour the sauce into a pan, add a teaspoon of old-fashioned mustard and a teaspoon of honey.
Heat over medium heat, mix everything a little and place the sirloin medallions that we had reserved.
We cover the pan and cook the medallions for 2-3 minutes.
Now it only remains to plate and serve to the table immediately to eat this fantastic pork tenderloin, obviously accompanied by a very rich mustard sauce.
Pork tenderloin with mustard sauce
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