How to make Dijon mustard from scratch (try this and never buy Dijon mustard again)
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- Опубликовано: 22 июл 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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Хобби
Making mustard from scratch is really fun !!
Very nice chef. real mustard 💯💯👍
Store bought is never pungent enough for me, so I will definitely be trying this!
Also, where did you get the beautiful copper bowl (ramekin?) shown at the end?
why did you mispronounce dijon
How long can the mustard last before it spoils after making? 2 weeks?
I have heard that you get a milder mustard if you use hot water. The hotter water, the milder mustard. You can experiment with hot water in the soaking process, or mixing it in when grinding. Haven't tried it yet. Salut.
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.
Thank you! I was wondering about that. 🤗
Oh wow.. that is interesting ingredient to work on. Thank you!
Actually, if you want to keep the mustard's spice level down you warm up the liquid prior to adding it to the crushed seeds. The warmer the liquid the more mild the final product. Conversely, the colder the liquid the spicier the mustard. Acid actually sets the heat level.
t c that sound good!
Pungency of the mustard comes from the enzymatic reactions which start right when the seed is broken. The pungency of the final product can be adjusted by tampering with the enzyme, traditionally by either adding vinegar or using hot water to render the enzymes inactive. So if you want to get mild mustard, use boiling water in the early stages of grinding, topping it with vinegar. However, vinegar extends the pungency time wise, so it's not the best 'inactivator' as such.
Food science is fantastic! :D
Finally, a RUclips chef that is honest with the taste of his.preparation. Lol. All the others always taste their food and.go "Purrfect"
Chef John from FoodWishes.com is also honest. He leaves his mistakes in his videos so we do not make the same mistakes. He also lets us know when something didn’t work out the way he wanted or liked.
You are so correct, I noticed the same thing. When he did a steak and left it on the heat too long, he said it was a bit overdone. Same with his chicken in vinegar, said maybe slightly overcooked. I love that honesty.
100% Great comment!
Would be really funny if he made it and then went "Yeah this is dog shit, don't make this".
@@so_bendy Hahahahaha!!!
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!
That was rich lmao 7:13
I laughed as well, because I know that feeling when you think you’re being ‘scalped’ by the intensity. But then I love a good Wasabi hit. My body doesn’t like Chilly. But it certainly loves Wasabi and Horseradish- great for the sinuses too 😉😉
For what to expenct when I fuck it up😂
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
Where are you from if you don't mind me asking?
@@icemaglite well my ethical backround is russian but i live in serbia
@@daniilvolosin1816 I think u mean 'ethnic'
@@abdullahzackariah3642 yeah thanks
@Ben Rosteski um what?
The Fellowship of the Dijon Mustard will accompany Frodo on his quest to pitch the One Seed into the fires of Mortar (and Pestle).
🏆 brilliant!
One seed to bring them all and in the darkness bind them.
Tobarstep...excellent!!
And Sam will put on the po ta toes
🤣🤣🤣
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
1. The first crushing is done adding little salt and little amount of water , then we keep the half crushed seeds for half an hour in the morter . The bitterness reduces a lot when it is finally made into a smooth paste.
2. The seeds are made into a paste as shown by you and kept overnight in fridge, use for any use next day, the bitterness reduces.
I feel like I've tasted this mustard before, would that be Dijon Vu?
That deserves a reply. Well done, sir.
😂😂😂😂
Hahaha touche'
:-)
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.
Thank you very much and all the best!
The thing I love most about your videos is the amazing level of insights in the comments you're blessed to have a such a beautiful community in your comments, so thank you
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.
ruclips.net/video/g45AnMMlPO8/видео.html flat grinding stone (called 'shil-nora') being used.
Really good tip to avoid the bitterness.
@M A Bruh!
Thanks for the tips!
@@ggoannas Bitterness of mustard is because of the brown shell, sift it like in the video and it will go without even adding salt. That is why in many Bengali cuisine and primarily in Assamese cuisine use the white mustard. Its the same mustard but without the brown shell.
I laughed out loud when you tried your second taste! Thank you for the helpful and inspiring videos.
Its very nice to see someone who is a pro sharing the same sense of wonder and amazement as some of us 'newbs' if you will, after seeing how well it turned out "just like store bought mustard" lol That was awesome 🙂
Your joy at tasting your dishes is infectious. So much fun to watch.
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.
Thank you for this video Stefan!
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.
What's wrong with yellow seeds? I only found the yellow in my surrounding markets 😢
@@danielaacevedo1150 nothing, just milder and not the original recipe. Yellow Mustard seeds are the mildest
Started using mustard to glaze/'waterproof' the bottom of my tart crust, when making quiche. It's a world of difference.
Would this only be for savory tarts?
@@judithburke1539 quiche is typically savoury, so I'd expect so. You're welcome to try it in something sweet if you like.
@@judithburke1539 what do you think?
damn, I like the way you think! thanx.
@@judithburke1539 sweet potato or even kombocha squash quiche will be good
When i make anything in a mortar and pestle, i add the ingredients a little at a time. This allows you to get it very finely ground. Also turn and grind from the edge to the center of the mortar.
I was expecting your trying to taste because I already had this same result. It was impossible to use in sandwiches but after three years in the fridge it started to calm down. There was no Internet that time but one day, a french friend told me that I should let it rest in a cellar away from the light for around six weeks. That's the secret.
Thanks 🙏
WOW! what a simple recipe! after spending some time with this on my Mortar and Pestle. Adjusting here. Adjusting there. WOW!!! I thought Grey Poupon had the market cornered. NOPE! I do! it took 20 minutes total and OMG! I may buy a good Dijon to save some time. But now I know what a good mustard tastes like, MY OWN!
The instructions are amazingly clear!
Tip: dont oveload your mortar - do smashing in several baches..
Coffe grinders are made for dry substances. Dry mustard seeds - mabe, but soked ones will most likelly will kill it...
Having visited France most through my airline career, I absolutely love French cuisine and moutarde is such a fab condiment used as sauce to go with. Love this channel!!
This is one of my favorite RUclips channels by far! Excellent videos!
I've wanted to know how to make this basic myself. Thank you for showing us the " méthode authentique"! Merci!
Great video! I made my first batch with half yellow half brown mustard seeds. I added vinegar in the beginning instead of wine ( I added some Chardonnay after the vinegar) as someone in the comments suggested, which resulted in a mustard that wasn’t insanely spicy, which is what I was going for (it still had good bite). I added in some crushed pink peppercorns at the end which is so good! Also, I used the strained seeds to crust a large salmon filet. It would be great to crust any meat though!
Came here after learning your French Mayo recipe (which came amazing!) Now I can do my own mustard too. Thank you
Hooray! I've been waiting for this video!
Thank you so very much. So clever easy and must be delicious. My best condiment. Such an easy tutorial.
Love your channel ❤ you put into a lot of work into your videos, from the scripts, filming, and video editing. Great job
Compost
Just made my first batch of mustard, it came out beautiful and I know what I will change next time, I will share soon, thank you so much for the recipe
This was so fun to watch! Thanks!! 💖
Looks amazing, great video! Looking forward to making it tomorrow!
THANK YOU SO MUCH! I cannot find Coleman's English mustard for roast beef where I live, but do find classic Dijon for cold beef, love it, but thanks to your describing the tastes as you go along, surprise! now I can make both!!!! and as a curiosity, most of us get mixed up with the mortar and pestle thing....mortar is the bowl, pestle is the pounder! thanks again, I will check out your other videos!
Very useful video. It is always interesting to know the traditional and authentic cooking method. Thank you ❤️
Thankyou this has been so helpful💞
That’s great Stephane. Many thanks.
i loved this! thank you, i will defenitely make this
This is a great video. I would love to see a follow up video showing the some of the techniques mentioned here used to moderate the final heat of the mustard.
Thankyou so much for the recepie, in my country we found Dijon mustard veeryyy expensive, and I really like it, so I will prepare it!!! ;)))
Very enjoyable, thanks!
Thank you for sharing this with us!!!
This is great. I'll be giving it a go!
Thank you. definitely going to try this. It is so difficult to find dijon mustard from stores here where I live
Great!! Will try it right now!!
Hello, I have been making this mustard on and on. I just love it, it is even better than the store baught one. Thank you for sharing this recipe. Merci beaucoup.
Much better! No preservative!
Great explanation and beautiful video. 😍
Dijon mustard is my favorite,thank you for sharing
Just suscibed! Excelent content, congrats!
This I have to try, I love dijon mustard. I have a vegetable food mill, that should do a great job extracting the mustard from the seed husks.
This really is the best cooking instruction channel on RUclips
Thank you so much for sharing your beautiful videos. We love you here in Iran 🇮🇷
I was looking for this before... thanks for the video 👍
Had a good laugh at the tasting reaction. Spicy mustard recipe is what I was looking for.👍
The seed pods on my mustard plants are starting to turn brown, I hope to try this recipe soon. Thanks!
Bravo, thank you so much.
You make cooking fun!
That looks seriously good, so glad I can get these recipe's on the net now. You tube is an information gold mine. I nearly buy no packaged preservative filled crap any more.
Hilarious! I laughed so hard when you tried it at first. I’m excited to try this! Thanks!
Me too! I know well that hit!
Loved your reaction to the hot mustard.
Thank you for the history of the mustard
Great video, thank you!
One of the best cooking channels in the web
I made your Boeuf Bourgignon yesterday and it was epic!
Looks Yummy 😋 Thumbs Up for You 😄 Thanks for sharing 🤗 Stay Well 💓
Turned out amazing plus I added half a tea spoon of wasabi powder to the final paste
Very nice, thank you
Loved this ❤️ one
great Stephan, merci !
Awesome stuff
and then with dijon you can do mayo. Life is beautiful. As a recently diabetic type 2, i am really interest to make all the base product. I added a spoil of mapple sirup and it was a charm. The idea to put the vinegar before help to make it mellow.
לומדת ממך המון. אוהבת במיוחד את ההיסטוריה של האוכל. תודה רבה 😁
I like this !
Love this
Love this.The accent is a bonus.
Thanks for being honest about it being too strong. It made me laugh and I am now a fan. Will try this over Easter.
I've made a Roman Mustard soaking the seeds in red wine and grape juice. It turned out dark and stout - great on brats. Will have to try this one out. Looks great!
super explication et merci pour la recette !
Thanks. I have some mustard seeds. It's about time I gave this a try. I love wasabi and horseradish so i hope mine comes out as intense as yours. Thank you.
I like how surprised he was by the finished product 🤣🤣👍🏼👍🏼 good stuff!!
I love the grainy Dijon on diced, roasted beets. 😋
Mmm mmm…
It is new for me... thanks
Bravooo.thank you
wait! what? that's it? omg i use mustard with everything!! great video!
Listening to his reaction without seeing his face makes it so much funnier 😂
Hah. I love that there is a fellowship of mustard masters. :D
i really love dijon mustard!
Thank you for this inspiration! I keep buying the original Dijon Mustard all the time, I'm so happy to know now, how to make it myself!
Frustrated french food lover troll here, simple and legit, good recipe. Greetings from the Val d'Oise !
Love your videos
awesome!
The dijon mustard I used to buy was called dijonaisse I think it was mixed with mayonnaise which also gets rid of the bitterness as well. But for a good dijon mustard need a lot of acidity like lemon juice and vinegar and some salt/sugar. I'd leave the wine out because I prefer it without wine. Would also recommend adding some oil to it like they do with making mayonnaise, helps emulsify everything together
It’s the wine that makes it Dijon mustard. Dijonaise is simply Dijon mustard mixed with mayonnaise.
@@paulrhodesquinn no...
Good afternoon dear,
Fabulous mustard recipes of dijon ,
I am surprised it is so easy, I am crazy about the taste of the mustard always, every two weeks I have to purchase from stores.
In future , i can make it myself at home,it is so easy .
Thank you so much for it.
Best regards
Sarjit
I love Dijon mustard, ever since discovering it I have been putting it in everything. I cannot believe it can be so simple to make, but what gives it that distinct flavour? Is it the type of white wine?
Lovely ❤
Thats fantastic
I love to see how much fun you have XD
Thank you, Is it okay to use electric grinder?
It looks good.
حس کامل بودن میدهد سر آشپزی شما بسیار نتیجه راضی کننده بود . همه ی اینها با زبان زیبای شما باشکوه تر میشود 💐💐