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  • How to Make Dijon mustard at home

How to Make Dijon mustard at home

Posted on Jul 25th, 2020
by Stephane
Categories:
  • How to recipes
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dijon mustard

Mustard is an old spice that has been around since the 13th century.  Dijon is a town in Burgundy where mustard is made. There are dozens of different of types of mustard.  The recipes are guarded by the Order of Mustard and Vinegar Makers.  In 1996 purists created The Fellowship of Dijon Mustard to protect original recipes so they do not get lost in time. 

INGREDIENTS  

  • 100 grams / 3.5 oz black mustard seeds.  
  • 50 ml / 1.5 fluid oz (or perhaps a little more) dry white wine 
  • 30 ml / 1 fluid oz (or perhaps a little more) white wine vinegar 
  • A few tablespoons of water for making the mustard 
  • Water for soaking the seeds 
  • Salt to taste 
  • Pinch of sugar 

Note:  The mustard seeds have to be soaked in water for at least 2 hours (some people like to add some vinegar to the water, but that is up to you to try). 

COOKWARE and UTENSILS   (affiliate links)

Pestle and Mortar   

Glass Bowls 

 

INSTRUCTIONS 

  1. Soak seeds in water for at least 2 hours 
  2. Drain the seeds through a sieve and place in the mortar and grind with the pestle.  The grinding process will take some time with the object of extracting the yellow mustard from the husks. 
  3. When the yellow begins to appear (after about 10 minutes) the liquids can start to be incorporated by first adding the wine.  Continue grinding. 
  4. The vinegar and salt can then be added, but the grinding needs to continue until the mixture becomes fine, although some people may prefer a coarser mustard. 
  5. Once the desired consistency is reached, the mustard should be tasted for the purpose of adjusting the flavours.  (it will be hot, and if you wish the mustard to be milder, it has been said that the vinegar should be added at an early stage.) the second alternative is to use yellow mustard seeds that are milder. 
  6. Adding sugar will break down bitterness, and more vinegar and/or wine will reduce the heat. 
  7. The mixture is then passed through a sieve, using the back of a metal or wooden spoon.  It may be necessary to pass it through twice to obtain the desirable smoothness. 
  8. Store the mustard in a jar and refrigerate for a few days to allow to mature (this will also reduce the ‘heat’ of the mustard).

VIDEO TUTORIAL




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About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

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