Homemade Dijon Mustard - The Easiest Recipe Ever!
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- Nothing tastes better than Dijon mustard made at home, adjusting it to exactly what you like. It always impresses your guests as well which is a bonus.
I'll take you through the step to make it at home. It's extremely simple, and even a recipe you can remember for years to come.
Ingredients:
3 tbsp yellow mustard seed
3 tbsp black mustard seed
1/4 tsp ground mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp white pepper
4 tbsp apple cider vinegar
2 tbsp white vinegar
Method:
Lightly crush/break up the mustard seeds using a spice grinder or blender.
There should still be chunks of mustard seeds.
Add in the other dry ingredients and mix.
Add in the vinegar. Dry white wine can be used in place of up to half the total vinegar.
Cover the bowl with plastic wrap and leave at room temperature for 24 - 48 hours for the mustard seeds to absorb the liquid and the flavours to combine.
You can at this point either leave the mustard as is, or blend into a smoother consistency.
Spoon into jars and put into the fridge. - แนวปฏิบัติและการใช้ชีวิต
Great advice on making your own mustard at home. Thanks
Great video, Quick and to the point. Cool music and friendly voice to guide us along. Thanks!
Thanks very much. Simple and easy.
I think this is my favourite recipe on TH-cam... Over Food Wishes even.
Nice music too.
Onion powder is one magic ingredient makes nearly everything yummy thanks for sharing ✌
I totally agree it really can be added into just about anything :)
Best recipe I've seen so far thanks
excited to try this DIY mustard receipe - thx 🙂
Coffee grinder works well. Also use a wine vinegar also works
Clear instructions....I will definitely do...
That little jar is so cute
Very neat Canuck! Thanks from this Bostonian.
This is neatly done...
Very good and compelling recipe and best of all is your voice very much suitable for radio anchor.
Great to find this recipe without alcohol. Thank you.
It thickens up so much when blended bcuz youre makin an emulsion. The blender can mix much more vigorously and thus combine the large amount of liquid that you cant easily mix in by hand even if you spend a rly long time on it.
Tho similarly, in the fridge its the same general sense of emulsion goin on but slowly and assisted by the cold makin things more willin to bond more easily, particularly given the high acid environment.
Lookin at how thick it was when you finished blendin, you cudve probs added in at least another third as much vinegar as youd used and it still wudve thickened up quite easily once blended. When a blender is involved, emulsions can be made with absurd amounts of liquid compared to what youre usin as an emulsifier (here its the seeds by the way, hence wantin to break them up so the liquid can get into them better and begin its thing sooner). Ofc, that wud get you a diff mustard entirely, but just an observsation.
Thanks for the recipe 🐨
Thxs for video
Great base recipe. Recommend reducing background music volume.
The only recipe without wine
Thankyou
Tbf, this is cuz dijon mustard is traditionally made with wine or else with wine vinegars.
Very interestingly
I love it I have a go tomorrow thank you. I've got the plant of the yellow mustard just started seeding. Can I used the yellow seeds only?
Yes. Also the yellow seeds are milder than the black.
Thank you. Small amount of mustard and no wine needed!
❤️❤️❤️
Just put a batch on - first time ever. Cracked the seeds with a mortar & pestle.
I used a dry white wine for 100% of the liquid, to start.
It began absorbing the wine and started thickening-up pretty quickly.
Had a little taste from the spoon just before covering and it was already tasting spicy like dijon!
Will taste tomorrow and decide if it will get more wine or some ACV to loosen it up as liquid is absorbed.
Looking forward to trying it once completed!
Thanks for the recipe.
Thank you for sharing watching from New York ❤
sir what is shelf life. for how long this remain fresh in refgirater?
Very nice. Looks like you can skip the bowl and do all of this in the blender.
Nope that's gonna make the blade rusty.
@@gvdjnhbkgrcdjj1347 While that wud normally be true, if one has a blender similar to the one used by the vid creator; then they can do it all in the blender bcuz the blade does not sit in the food when not in use. Thats the side benefit of the placement of the blade as part of a lid on those magic bullet products and similar.
You don’t have a link to these small jars do you? They are really nice looking pots and a good size for mustard.
I found some on Amazon that are similar to what I'm using and if you decide to get them it will help my channel out :)
amzn.to/3owpYf2
Thank ou so much for sharing. I love Dijon mustar, and it's hard to find here at the local stores sometimes. Don't you use an tpe of oil? When I open the jar sometimes on top there's a oil, is it from the the seeds, or another recepy?
I haven't seen a recipe that uses oil, but perhaps the liquid you've seen is a separation of the vinegar? it's hard to say, but in this recipe no oil is needed :)
Mustard seeds contain oil. Mustard oil is pretty common in South Asia for cooking and other purposes.
Is it okay to not add whine vinegar. I only have acv
U have a lovely voice
U Canadian? I love the title
Hi there. This recipe looks very nice, but doesn't Dijon mustard normally have white wine in it? But thanks for sharing
"The main ingredients of the modern condiment are brown mustard seeds (Brassica juncea) and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice."
So, one cud call this akin to the latter amount, which works as cider is merely an apple wine and cider vinegar therefore an apple wine vinegar.
However, i believe OP was bein fast and loose with terms and here and just makin a partially brown mustard seed based mustard and not tryin to mimic the specific attributes of a regionally specific mustard that is often not made per its regions specifications the further one gets from said region
Thanks3 Sir for sharing your excellent receipe. Sir do we add 1 tbsp of vinegar after 6 to 8 hrs. Do we do it initially or after 24 or 48 hours. THANKS in advance. God Bless You and Your Career.
So its rly you play it by eye and you can adjust it at any pt. All you want to do is keep the liquid content relstively high so its not necessarily free flowin but nearly to that.
This will vary based on elevation, temperature, humidity, seeds, and likely other factors too. So no one can just say "youll need more liquid at X pt".
So, what you do is you initially check after mixin it all if it has enuf liquid still; then you cover and wait 6-8 hrs and see if it looks like it needs more liquid. After that you wait for up to 24-48 hrs and it shud be at the pt where all the liquid that can be absorbed is absorbed and if you want to blend it (which i rec you do), then you blend it, addin more liquid if it gets too thick from blendin.
Notably you can skip blendin and merely handmix the mustard after that first couple days and let it sit covered in the fridge for about a week longer and it will have fully thickened as much as it can do on its own. At that pt, give it one final mix and add more liquid if desired; if too liquidy... Make more mustard to cut into it i guess heh, not rly much of a solution for too liquidy except to blend it so it can properly emulsify.
Sir what is the difference of ground mustard. The third ingredients. Did not follow. Do I put ground mustard besides yellow and black mustard seeds.
No white wine?
Can you eat it pretty much after it’s made or do you need to let it sit for a couple more days ?
you could eat it right away but additional days will let the flavours blend even more :)
Mustard Matters!
Where r u from pl
So like, can I use garlic and onion paste instead of powder?
I don't see why not, though I'm not familiar with using those so you may need to use more or less if they're very strong flavoured.
Also you might need slightly less vinegar if the paste will add a bit of liquid
@@TheCookingCanuck Even if the paste doesnt have liquid; may still need to add less liquid bcuz you have less dried powder absorbin the liquid. May be negligible tho, but shud still be aware of so as to not make it too liquidy
No wine in this Dijon?
I followed your steps but my mustard turns very spicy. What should I do to make no spicy mustard?
Change the ratio to 4 tbsp yellow and 2 brown. Black is the most spicy
In addition to usin more yellow and less brown, you can use less seeds and more vinegar and youll get mustards closer to yellow mustard (but like not as bland and vinegary as long as you keep some amount of brown and gellow seeds still and not just use like 80% vinegar).
Can I use rice vinegar in place of white vinegar?
Yes, you can rly use any vinegar you want or even rly any other acid and youll get the same results.
You can even use wine straight tho may want to add a splash of vinegar or citrus based juice to give some of the more sour notes one expects if usin wine as the main liquid
Why mustard powder if you already used the seeds?
Can you use lemon juice?
Give it a try, though it will adjust the flavor profile. I do think trying new things and adjusting recipes is what makes cooking really fun and exciting 😊. Let me know how it turns out
I think it needs like 5 days to stabilize ,because this stage its bitter. And it would look great if you strain it.
The high vinegar content rly helps to cut the bitter notes and some folks like a slight bitterness nonetheless. But yes, like most condiments; it will only get better with age as the flavours simply have time to enhance and cover up pungent and bitter and earthy notes that are generally undesirable in high amounts
Can you use lemon or water instead of veniger?
"The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown"
Yes to lemon juice or even water; i recommend lemon juice over water myself bcuz the acidity of mustard wont be there otherwise, and that acidity helps to overcome some bitter notes of the seeds; tho the bitter flavours can be enjoyable to some and can be overcome with other ingredients too
Nice recipe, but tap your jar on the counter and use a skewer to get rid of all those massive pockets of air.
Hi, thanks for the vid! Some people cook the mustard. Is that optional? I made some mustard once, without cooking it, just the fermentation process, and it was ghastly bitter... Any tips?
Maybe a wee bit of sugar to take the bitterness away. Watched another vid where it was made without cooking and it was added to taste.
@@pureoaknut Thanks, will try!!!
@@paullenton8351 also I read on another video that the earlier you stop the process of the chemical reaction of the seeds, with the hotter water or vinegar, the more mild your mustard would be. The seeds may have to be broken first.
Im prty sure the cookin of the mustard or its seed is to remove bitter notes and mellow out the flavours; tho they may also be tryin to add some smokeyness to it
Why diced tomatoes? Why not whole or crushed? They purée better.
How long does it keep, just in the fridge? I’ve seen it canned to keep longer!
It is preserved through the vinegar though I can't say exactly how long it would last. I have mine last me a few months in the fridge at the most with no signs of spoilage before I used it all.
Honestly the fact its almost entirely vinegar by weight means that it will probs last yrs if you want to chance it; tho i doubt youd ever have it last a whole yr unused.
"Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation. Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste"
So yea, unless you screw somethin up while makin it and contaminate it from the start; mustard can and will last as long as you need it to. It just may not be as tasty after a yr or more bcuz the flavours will begin to break down and discolouration occur with such long time. Tho its still edible, just less appetisin then
You got that short jar from IKEA?
what is the point of adding mustard powder to home made mustard ?
What did you expect? Is he supposed to hand pick it? Ridiculous comment
@@2mnxffrddfghjbbvcdfh6644bcddcv use ur brain, making homemade should maybe include little bit more effort like grinding mustard seeds maybe ?
Is it Ok if I don't leave it for 24 hours?
So, when you taste it fresh the flavours may be harsher and more pronounced but not in desireable ways; condiments almost always improve in flavour after just a few days in the fridge, and will often keep aging and improvin in flavour for as long as they can stay preserved from any contamination changin things
Here’s a song for all you mustard seed fans out there! th-cam.com/video/ss-1K---sug/w-d-xo.html
Tip for the future: Please pick music which sounds okay even on higher speed.
Great suggestion thanks :)
Can I see your face,your hands are pretty...
So why don't we see your face?
no real reason, just wanted to have the food the main focus
Looks like a nice mustard - but it's not Dijon....
Super vidéo Merci pour votre aide,
L'Aventure continue, clic sur le smiley
Ad water when too dry. Vinegar is way too sharp in the end
Ooh...that bad looped canned music....incredibly annoying! I can't finish the vid with my sanity intact. Like water torture.