How to make Dijon mustard from scratch (try this and never buy Dijon mustard again)

#frenchcookingclass #frenchcookingcourse

🧅🥕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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[FrenchCookingAcademy]

Making mustard from scratch is really fun !!

[obakemano]

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.

[senoradelvita]

Finally, a YouTube chef that is honest with the taste of his.preparation. Lol. All the others always taste their food and.go "Purrfect"

[subvsp]

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.

[scottmuck]

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!

[daniilvolosin]

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

[PriyabrataHalder]

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.

[vics.]

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!

[onmidavid]

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

[cyndifoore]

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!

[megatedassaultituary]

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 🙂

[Thistlebeee]

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!

[tzisorey]

Started using mustard to glaze/'waterproof' the bottom of my tart crust, when making quiche. It's a world of difference.

[tobarstep]

The Fellowship of the Dijon Mustard will accompany Frodo on his quest to pitch the One Seed into the fires of Mortar (and Pestle).

[mr_john]

I laughed out loud when you tried your second taste! Thank you for the helpful and inspiring videos.

[carlospiedra]

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.

[anaratumu]

Your joy at tasting your dishes is infectious. So much fun to watch.

[aminkeykha]

حس کامل بودن میدهد سر آشپزی شما بسیار نتیجه راضی کننده بود . همه ی اینها با زبان زیبای شما باشکوه تر میشود 💐💐

[Nomad.]

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.

[claudioosorio]

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.