How to make Dijon mustard from scratch (try this and never buy Dijon mustard again)
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- čas přidán 22. 07. 2020
- This week learn how to make Dijon mustard, where it comes from, its history and most important how to make a strong Dijon "style" mustard from scratch at home. written recipe: bit.ly/30K7a0D. this video tutorial will give you the the base recipe but you can come up you own version by adding other spices and using different mustard seeds.
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🧅🥕INGREDIENTS🥕🧅
100 grams/ 3.5 oz black mustard seeds
50ml /1.5 fluid oz dry white wine
30 ml / 1 fluid oz vinegar
A few tablespoons of water (to use while making the mustard)
salt to season
a pinch of sugar
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Notes:
the mustard seeds have to be soaked in water fro at least 2 hours ( some people like to add some vinegar in the water too but that is up to you to try)
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Making mustard from scratch is really fun !!
The secret of controlling mustard heat: As soon as you start grinding mustard with the wine or water, it starts getting hotter. Add the vinegar sooner for a milder mustard, or later for a hot mustard. Vinegar stops the heat growth. Most of the time adding it right away is fine.
Finally, a CZcams chef that is honest with the taste of his.preparation. Lol. All the others always taste their food and.go "Purrfect"
Thanks for sharing but what can I use instead of wine because in Muslims religion wine is prohibited
As a Bengali who puts mustard paste in everything: use flat grinding stone if you can, MUCH FASTER. Also we believe you need to start grinding WITH some salt already in it, otherwise it goes bitter. Plus we use fresh paste everytime, never stored.
I feel like I've tasted this mustard before, would that be Dijon Vu?
wasn't expecting to burst out laughing when he tried the strong mustard and almost choked LOL! Thanks for leaving in the coughing for some authentic humor!
How long it lasts in fridge?
How long can you leave it in fridge?
I bet the mustard becomes more mellowed over time.
To make an "American" yellow, boil water, remove from heat, and add thr mustard seed. Once it cools to room temp, drain and grind, then basically add some vinegar to taste and consistancy. It is milder due to the heating process.
You are real life saver i live in 3rd world country so basicly i have to make everything from scratch when i watch any recipe thatnks man big support
Thanks for the Great description of preparing Dijon mustard at home, we will try it soon. Mustard seed paste and mustard seeds are regularly used in Indian cooking.We remove much of bitterness from the paste by two methods
The Fellowship of the Dijon Mustard will accompany Frodo on his quest to pitch the One Seed into the fires of Mortar (and Pestle).
Excellentll video! And this is the way they actually make mustard in the Dijon region. Brown or black seed - never yellow! No onion powder, no garlic powder, lkIf you are in Dijon, visit the Fallot Moutarderie in Beaune (about 30 km from Dijon) where you can see how they make authentic Dijon. Take the tasting tour - definitely worth it. Ask for the owner, Marc, and tell him the Mustard Museum sent you.
Tip: dont oveload your mortar - do smashing in several baches..
Started using mustard to glaze/'waterproof' the bottom of my tart crust, when making quiche. It's a world of difference.
I laughed out loud when you tried your second taste! Thank you for the helpful and inspiring videos.
I like the whole grain mustard best but it depends on what I’m using it for. Whole grain is so good on sandwiches and in tapenade, delicious. If you’re making a fine sauce that is smooth then I’d use the strained one.
I love your enthusiasm for food and the processes to prepare it as well as for the results of your efforts in all of your videos.