How To make Basic Mustard and Variations

????????‍???? How to make Classic Dijon Mustard, Step-by-Step recipe teaser

Uncover the Secret to Perfecting Classic Dijon Mustard with This Step-by-Step Tutorial! #shorts

Mustard is not a Provençal speciality, but it is used in certain regional recipes. This condiment was and is still popular in France and used nationwide in all French cuisines.

I'm showing you in this video how to realise an authentic traditional Dijon recipe. It's very, very easy to make, you will see. No skills are required to obtain a beautiful product that can keep for months in the fridge.

I'm going to also show you how to realise a Provence-style flavoured mustard speciality, packed with Provence savours that you will be able to use for vinaigrettes for your salads or just as a condiment to accompany some of your favourite dishes.

The Classic Dijon Mustard

It was Jean Naigeon, a Dijon’s craftsman, who in the year 1752, substituted verjus for vinegar in his mustard recipe (verjus is the juice of unripe white wine grapes). This recipe made the fame of Dijon mustard.

Dijon mustard is basically made with brown mustard seeds (Brassica juncea) and verjus (salt, pepper and spices).
Certain additions like water, wine, vinegar, spices and other ingredients are allowed as defined in the Decree n° 2000-658 relative to A.O.C (Dijon) mustards.

Mustard seeds immersed in verjus (vinegar, white wine for other mustards) ferment over time. The mustard seed contains sinigrinase which, hydrolyzed in contact with the liquid by an enzyme (myrosynase), produces the essential oils which gives the mustard the strong spicy taste. This is synaptic fermentation
French mustard fabricants are still using millstone systems (little elevation of temperature) to produce mustard; as the essential oils are very volatile and sensible to heat

Ingredients:
200 grams brown or black mustard seeds
250 grams of Verjus
1 garlic clove
A few sprigs of thyme
1 bay leave
½ a nutmeg
3 cloves
4 tbsp vegetable oil
1 tsp salt
1 tsp black pepper powder
1 tsp green peppercorns (optional)
1 tsp turmeric powder (optional)
Note: I used black mustard seeds (brassica nigra) in this recipe, it has a more intense flavour.
To adjust the smoothness use Water or Verjus
For an extra strong mustard ad 2 tbsp of cider vinegar
You can use more different spices to personalize your mustard
You can use a blender but the mortar and pestle are the best options

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Lentils and Mustard Greens - Medieval Recipes

Today we prepare two medieval vegetable recipes: lentils and mustard greens. These two recipes show common ways to cook vegetables and legumes in the late Middle Ages, to prepare a meal simple but colorful and loaded with flavor according to the taste of this period.

Ingredients:
lentils
mustard greens
eggs
aged pecorino
olive oil
saffron
fresh herbs (thyme, marjoram, rosemary)
salt

Fava Beans - Ancient Roman Recipe:

Medieval Beans - Black-Eyed Peas:

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Reis glorios - Giraut de Bornelh (c. 1138 – 1215)

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Why Real Dijon Mustard Is So Expensive | So Expensive Food | Business Insider

Dijon mustard has a tangier, sharper, and spicier flavor compared to other types of mustard. It takes its name from the town of Dijon in Burgundy, France, where it originated. But despite its name, the majority of Dijon mustard that is sold all over the world doesn’t come from France. The few jars that do will cost you up to 6 times more than regular Dijon mustard (or double if we want to compare it to Grey Poupon). So how is real Dijon mustard different? And why is it so expensive?

Editor's Note: In this video, the translations at 2:10 and 3:16 are incorrect. The rind of the mustard seed is wrongly referred to as “sound of mustard”. The correct translation is mustard bran. Insider regrets the error.

MORE SO EXPENSIVE FOOD VIDEOS:
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Why 5 Of The World's Priciest Salts And Spices Are So Expensive | So Expensive Food | Business Insider


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Why Real Dijon Mustard Is So Expensive | So Expensive Food | Business Insider

How to Make Homegrown Homemade Mustard

This video shows how to make homemade mustard from homegrown mustard seed without sugar or cooking. It's a very simple and healthy recipe base to use as is or to expand on for other variations as you wish. Enjoy!

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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane - the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let's get into it! Cheers, Mark :)

Creamy Mustard Sauce | Steak Sauces Ep 2

This is the mini series where i show you all my favourite steak sauces and how to cook the perfect pan seared steak.

Creamy Mustard Sauce | Steak Sauces Ep 2

Ingredients -

1/4 Cup (60ml) - Dry White Wine
1/2 Cup (125ml) - Thickened Cream
1 tsp (10g) - Dijon Mustard
1 tsp (10g) - Wholegrain Mustard
Seasoning To Taste

Method -

In the same pan that you used to cook the steak in, place it over a medium high heat and add in the dry white wine. Reduce by half and deglaze the pan. Add in the cream and both mustards, mix to combine and bring to a simmer. Check seasoning. Reduce the heat to low and cook for 6-7 minutes or until thickened and the sauce coats the back of a spoon. Remove from heat and serve. Dig in.

If you want to make the sauce without using a steak flavoured pan. Add 2 tsp of olive oil to a pan over medium high heat. Add 1 diced shallot and saute for 4 minutes. Add in 2 cloves of grated garlic and saute for 1 minute. Follow the recipe above as follows.

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