Dijon Mustard Recipe - How to Make Dijon-Style Mustard

Learn how to make a Dijon Mustard Recipe! Visit foodwishes.blogspot.com/2015/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy learning how to make Dijon-style mustard!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/240790/Chef-Johns-Dijon-Mustard/

[@jeffmason7662]

Beer?

[@Junokaii]

Show us a recipe for hot dogs.

[@mehakiqbal9777]

I cannot used wine So plz send me the solution 🙏🙏

[@mackenziedrake]

@@mehakiqbal9777 The traditional solution is to use vinegar instead of wine to make a plain yellow or brown mustard.

[@helendolan3770]

My only complain, ever, on your entire channel, is that you didn’t let us hear the jar-sealing-popping noise. Isn’t that the most satisfying sound ever? 🤤

[@buckbeak14]

Dijon made by De John! *Ba-dum tss*

[@jbooks888]

Must you make puns?

[@buckbeak14]

jbooks888 I must (ard)

[@hootypatootie]

jbooks888 It's easier than making mustard

[@augustrob1]

LOL! De John! That's awesome!

[@mikezimmerman9547]

Hey I laughed a little.

[@MrYancakes]

"it's perfect... but I kept blending, because it was making really cool shapes" this type of thing may be why i watch you hahaha

[@legendk009]

"I have absolutely no idea I've never made this before." Lol great vid.

[@eddiejeffers2783]

It's a great recipe

[@jmb3d]

That's the comment that made me chuckle and got the like from me!

[@SS4Xani]

I want to like this comment but it's already at the 420 mark. Edit: Now it’s past that so I can like it! :D

[@sagarshrestha2358]

😂

[@shawnmcdonald1969]

We can make it together!!

[@SandiHooper]

I love that you kept blending because you were making cool shapes. You are the Chef John of our heart’s Dijon. 🍯

[@eliotbern]

You earned my subscribe with "Could you do this with one or the other? I have no idea, I've never done this before!" Well done!

[@guguigugu]

if you want more yellowness a bit of turmeric powder should go a long way

[@48956l]

@Luis Peña ....That it wouldn't increase yellowness?

[@48956l]

@Luis Peña It would not lol

[@48956l]

@Luis Peña It sounds like you didn't consider that the context here was making the mustard yellow in color, not the flavor.

[@48956l]

​@Luis Peña Now you're saying it is about the color when in your last comment you said it wasn't? I'm done here. You're a bad communicator.

[@madhavved2875]

@Luis Peña dude if you add only paprika how is it gonna turn yellow? What op said is that if you only add some turmeric it will give it a yellow colour not taking into consideration the taste!

[@Metoobie]

I did this for some friends the other day; various bbq sausages on toasted buns (obviously with the dijon) and home made pickled red onions... minds were blown! Awesome recipe!

[@foodwishes]

Yes, I do have a little cold!

[@xcofcd]

Get well soon, and happy new year!

[@hootypatootie]

I knew it! But there's nothing like some nice, strong mustard to clear your sinuses. Besides sinus medicine.

[@Mortifier21]

It is amazing how much better home made mustard gets with age. I made the "Mustard from Old Town" from the Game of Thrones recipe website and hated it... I left it in the fridge for two months and tried it again and it was the best mustard I ever had.

[@ingeborg-anne]

Now the question is... did you make home-made hot dog buns?

[@AAUBD12964]

Ian Foster Im amazed that there is a Game of Thrones recipe book, but now that i've seen it, it looks fantastic.

[@broadwaybound42895]

lol " you may not be able to handle the realness"

[@Cypeq]

when there's enough mustard in a mustard realness is real.

[@Cookedbyjulie]

That hotdog looked sooo good.

[@extrabaltaa]

not as good as how you look

[@Catfaic]

Korhan Altindirek swing and a miss, buddy

[@NoName-qy4tl]

Korhan Altindirek May I just ask how often that line has worked, especially on a comment on youtube. I'm genuinely curious.

[@MrSauceman09]

I'll show you a better looking one, if you know what I mean ;)

[@sarcasticsasquatch]

Yes I cant lie, I have painted my shweeeen.

[@shelleymacdonald8035]

Yes I Did! I snuck a taste before refrigerating the Dijon, I thought it was darn decent and am excited to taste it in a week. Thank you for the recipe and instructions. Also the onions were a killer condiment 😋

[@kellyroberts9480]

I am a culinary student at a community college and I will definitely try this recipe. I think the head chef and main instructor of my program will be very impressed that I know how to make Dijon mustard from scratch.. Thank you for the recipe.😊

[@iHPL666]

Kelly Roberts how’d it go!? Did you become a head chef?

[@Carol-D.1324]

Just saw this post from 4 years ago, I wonder what she’s doing now?

[@jennifermills8524]

I am making this asap all I need is the wine. I made the Shrimp cakes, the sweet n spicy chili sauce, the falafal ,and the tahini sauce all which came out AWESOME. I am actually eating the left over right now. I am going to be marinating the Turkish chicken for tomorrow to have with the lavish bread, hummus tomatoes, purple onions and cucumbers. I cant wait! Your recipes are awesome!

[@MayimHastings]

Thank you again, Chef, for coming to my rescue! I’m allergic to so many things that I’m terrified to use anything store-bought, but I miss Dijon so much! Now I can make my own! I’m allergic to allium, so I think I’ll make a batch with fennel bulb and horseradish, and one with red chilies and horseradish. I bet a few coriander seeds would be nice in a batch, too! Anyway, thank you again for always teaching and empowering! And for the laughs 💚💚💚

[@anjah7360]

Chef John, I love to garden and decided to grow my own mustard for seeds, not greens this year. So looking forward to the spring and I'm going to use your recipe!

[@lilykep]

Now I know what I'm giving family members next Christmas for our annual homemade food exchange. It will be an AWESOME shift away from sweet treats.

[@butler-macdonald8351]

How did that work out?? Hahah I'm thinking ahead to my familly, and this Christmas..... any improvements?

[@lilykep]

@@butler-macdonald8351 I made it in an actual blender and it came out great. I also let them sit for a few weeks as I made them closer to the start of December. After a week I transferred them into the fridge just to be safe but IDK if that was actually necessary.

[@familybhddhkhan804]

@@lilykep m

[@dahutt]

I read all recipes with your voice.

[@maserin1]

You can *make* dijon mustard?! I think up until this point I had assumed that dijon mustard comes from the dijon mustard tree fully formed... you know, that really rare specimen of tree found on that island that nobody ever visits. You have opened my eyes today, Chef John.

[@eneal2056]

Some coworkers of mine swear by your channel and they are right. I have tried so many of your recipes and they are fantastic. I used huge amounts of mustard and never knew I could make my own. I can't wait to make this as soon as possible.

[@stamasd8500]

I don't cook my mustard. I use a combination of powdered yellow mustard seeds and cracked brown mustard seeds (which are much hotter than the yellow), along with garlic powder, a pinch of salt and powdered horseradish. I soak them in wine for about half a day on the kitchen counter, adding small amounts of wine as it thickens up. I taste it every hour or so until it reaches the desired amount of spiciness, then the last addition is of vinegar and extra salt if it needs it. I then put it in a jar and in the fridge for a week or two until the initial bitterness softens up, and it's ready to eat. No blending either, enough texture is provided by the already cracked seeds. I get all the spices from Penzeys, a great spice store that I recommend, been using their spices for many years.

[@dvaoa]

Unless you're planning on horking down a full quart of Dijon over the course of a couple weeks, you're best advised to cook to sterilize before jarring...

[@trishfitzpatrick2066]

Okay, that does it for me! I'm coming over to YOUR house for lunch...

[@williamhommel4252]

I made a batch of brown using 100% brown seed. Holy cow, I didn't know they were THAT hot!! That's the fun of cooking at home!

[@KeystoneCapper]

@@dvaoa there is vinegar in it. It prevents bad bacteria.

[@dvaoa]

@@KeystoneCapper there actually isn't very much vinegar in the recipe. Not enough to be bacteriocidal. I actually had to add more just to taste some tang.

[@Xavier-gv1zx]

Food Wishes Rules 1. Never discard accumulated juices. Never. 2. Cayenne is always welcome in the dish. 3. Always garnish with a herb used in the dish, otherwise do not garnish. 4. If you are cooking with alcohol, only use something good enough to drink. 5. Always leave seasoned meat for a while to let the flavours intensify. Do not cook it right after seasoning.

[@johnmanship4910]

'Always save the giblets!'

[@henrymarks2237]

always deglaise the fond

[@sarahkey4593]

Hot rue, cold milk/stock=no lumps

[@givemesubssoicangetaplaybu5183]

@@sarahkey4593 roux* Another big one is "Never let the food win"

[@dirtyketchup]

@@sarahkey4593 Thank you, kinda missed the most important one.

[@jpallen719]

I really love the simple yet detailed and light hearted way your present these videos.... and the variation of things to make. I literally want to make every thing I see. Don’t stop chef john....

[@victoriaoshea4865]

This is very exciting to me as when I was a teenager traveling alone in France I noticed how every little cafe would have their own little pot of mustard on the table and they are also different in wonderful I can't wait to try this thank you chef John! You are wonderful light in our sometimes dark world

[@blueaquos]

Thank you for all your very informative videos! It’s like having a skilled chef at home lol I grew mustard in my garden and was left with lots of seeds and I now know how to make my fav Dijon mustard with no preservatives! fresh! You’re the best!

[@lilitincher4973]

"I really hope that's what they are..." Lol Love you Chef John, and Happy New Year!

[@Rollwithit699]

I always enjoy Chef John's instructions so much. Such a great personality. Thanks, CJ!

[@JoshC03]

De John mustard

[@lynnwilhoite6194]

Hahaha, nice!

[@acm1101]

Brilliant :)

[@MissDeb-jq6nz]

Lol!

[@joshmciver4847]

stolen from a comment 2 years before yours. not clever or brilliant.

[@OfficialCharles]

stolen from a comment 2 years before yours. not clever or brilliant.

[@Girlybunches]

Love a bit of sinus clearing mustard! Never thought to make my own, but I will now! Thanks :)

[@TheSunnyScenery]

CHEF JOHN!!!! Thank you so much for this recipe, I have been looking for this sort of a recipe foreverrrrrrr thank you thank you!

[@ratlips4363]

Years ago during my hippy days I made homemade mustard. Your video took me back to that great Christmas when my wife and I made homemade mustard and gave them out as gifts. It is so satisfying to create something so simple. Thanks for the work Chef!

[@sakuraesther6309]

Thats so cute ,blessing to yall

[@Stelios.Posantzis]

Wow! I never thought I'd be tempted to learn how to make my own mustard but it looks delicious!

[@markcoren2842]

*phew* I thought we weren't going to get a tappa-tappa or a shaka-shaka this time around. Thanks for proving me wrong! I'm starting a batch tonight =D

[@preetykumari3961]

4:54 here us most needed TAPPA TAPPA

[@enixplays4972]

"slathered some over a nice hot weiner" hahahahaha I can't stop laughing

[@elizabethshaw734]

For those who are new stopping by this makes a delicious mustard! I whizzed mine down even finer I left enough for one job like he has his and then I did the rest of it smoother. I have mustard now for well over a year. It is a very delicious mustard and if you don't want to use the wine you can use white grape juice. Just don't ever use cooking wine!

[@fatiheneskuru4332]

5:48 I, too, sometimes need to triple check every foodstuff i prepped at home, end up sitting on my ass all day long watching your videos. I love being an healty individual

[@TheFallibleFiend]

I made this mustard almost 2 weeks ago and used it last night. It was pretty good! Still a little sharp, but much, MUCH better than the attempt I made with a different recipe some months back. I think this would be even better if I followed your recipe closer (more water) and tried maybe some other ingredients. This is an excellent starter recipe! I've admired your stuff for a number of months now, but this is the first recipe I've tried. I'm elated with the result!

[@AtheismTheNewGimmickAmerica]

how do you make the seeds for Dijon jew?

[@TheFallibleFiend]

AtheismTheNewGimmick 1. I am not Jewish. 2. If I were Jewish. I would be happy about it. 3. I do not make the seeds for the Dijon. Nor do I make the grapes for the wine or the onions or garlic. I purchase them at the store.

[@AtheismTheNewGimmickAmerica]

Fallible Fiend Why would you be happy about being a jew? Why don't you create the mustard seed? Just buy the mustard at the store when you buy your garlic and onions.

[@TheFallibleFiend]

AtheismTheNewGimmick Why not take your hate-filled stupidity someplace else?

[@AtheismTheNewGimmickAmerica]

Fallible Fiend You hate me because your jealous.

[@Homeycircle]

this is so cool - never tried making one before.

[@dvaoa]

Finally made this...delicious. Surprisingly mild and not tangy. Next time I make it, I'm adding more vinegar and maybe a little fresh horseradish.

[@jbooks888]

Hey honey, you got any mustard for my ham sandwich? Sure babe, come back in a week.

[@camiblutube7116]

jbooks888 Lol! Funny!

[@silusjackson7244]

Not really.

[@melody3741]

Patience is a virtue.

[@trishfitzpatrick2066]

"Excuse me, sir, do you have any Grey Poupon?" GET LOST, NORMIE!

[@johnsil6320]

di.john. jew

[@8435amanda]

Just made this...best mustard ever!!

[@oldguy2280]

To @Julia from the blog, who said: 'Recently I discovered that ordinary blenders will accept ordinary mason jars -- deliberately so, and early blenders came with one -- so you could blend things (like mustard which sometimes you do not want to cook) in the jars and stick them in the fridge, with a lot less cleanup.' I hope you see this, because I learned something new and useful! I tried this, and a regular mouth canning jar fits perfectly! One reason I always used an immersion blender to make mustard was it is a royal PITA to dig the mustard out of the blender, though the blender does the job much faster. Thank you, thank you, thank you!!!

[@zhara42]

This is the absolute best of all your videos. Thank you for sharing not only the recipe, but your open curiosity and unflinching approach to experimentation. Excellent!

[@samya602]

A chef with humor = perfect chef

[@minoentje]

I was laughing all the way though this. Awesome video, you're funny man.

[@tiffanysmith818]

I absolutely love your sense of humor!

[@trishfitzpatrick2066]

Chef, you are one of the few people on the PLANET that I wish would do his videos speaking ON camera! As always, nice work and thanks!

[@CoolCakesandCraftswithAmalia1]

I love mustard, any kind! Great idea! Do more canning projects.

[@FoodLifeHacks]

Mustard + hotdog = excellent taste!

[@deborahferguson1163]

So glad to hear you relish your job John! Looks good!

[@flordelotus2184]

Thank you, chef John! I've been waiting for this recipe! 🙏🏻❤️

[@PixieTrailSprite]

Leftover champagne makes a lovely Dijon, as well.

[@MissDeb-jq6nz]

Oooohhh..... good idea!

[@ghostrider2214]

What's a "leftover" champagne?

[@kristianfagerstrom7011]

@@ghostrider2214 My thoughts exactly. It's something I've never encountered in my life :-)

[@StormZephyr]

Chef, may I humbly request Shahi Paneer? It's an Indian fresh cheese and mildly spicy creamy tomato sauce, often served with rice for a topping, a perfect comfort food. I would be honored to see you prepare that!

[@catchncookcalifornia1574]

Hands down one of the best YT channels ever!

[@cathykayser6591]

I'm a very voice oriented person. I love yours. You also have my same sense of humor. Love your videos. I have done about 15 of your recipes thus far, fondant potatoes are the bomb!! Keep them coming.

[@calartian85]

“You may not be able to handle the realness.” - Chef John

[@MyFreedomChannel]

Mmmm ... nothing like homemade Dijon mustard. To those of you who are not aware, this method is *not* shelf-stable. It _must_ be refrigerated. If you want shelf-stable mustard, you must finish it off in the jars in a water-bath canner.

[@Lucy23171]

Diane Milligan's Favorites, How long can you keep this in the refrigerator?

[@JacindaH]

Do you have any suggestions for replacing the wine? I'm allergic to Sulphur so I'm not sure what to use for the flavor.

[@Reauxsted1]

Great instructions to have, and much appreciated. You are the best on KZbin today!

[@ShelpR]

Chef John, I'm pleased to see you know how to properly taste mustard, on a hot dog! Nice video!

[@aleisha1870]

Can I be the Chef John of my dijon? :)

[@TheFallibleFiend]

"...one of the parts of this job I really relish." BOO and HISS. But I'm going to try this anyway.

[@WankenZeFurious]

Thank you for posting this. Happy 2015 Chef John!

[@bobbiejofouts1708]

Love your humor, fun to watch. Thanks.

[@ColtonBlumhagen]

4:00 "Flying molten Mustard" That is a problem you don't want to have.

[@gypsytears4226]

You sound exactly like my Psychiatrist & he's name is John too! lmao "what in the world" - My thoughts & probably yours too ;)

[@sandrastreifel6452]

Gypsy Tears: My psychiatrist is great, her name’s Jacquie, but she doesn’t sound like Chef John(I didn’t know anyone did!)

[@michaelargenta3856]

dont waist money on psychiatrist unless you plan on sleeping with him or her. hahahahahah.....

[@johnmanship4910]

Well Thank You good Sir, this came out fantastic! Here in Sao Paulo, a small jar of Grey Poupon (my fav) runs you upward the equivalent of 20 bucks. I never would have thought it was so easy! Your directions were spot on, making it easy even for a spatula-challenged moron like me. I will never run out of mustard again, thanks to you. Cheers!

[@abigailbelford883]

You are wonderful. An absolute joy to listen to.

[@joechan5726]

pardon me! But do you have any Grey Poupon?

[@Jeffrey_Wong]

Fun fact: the French word for Sauvignon Blanc is Sauvignon Blanc.

[@bob-jones]

thanks man

[@EddieOdora]

looool

[@snpy211]

I think you missed the joke.

[@D4N13L3151NK]

@@snpy211 The irony is strong in this one.

[@jt0308]

r/woosh

[@GibbyDzUpholstery]

That was awesome. We had brauts and burgers for new year's. We talk about how good the horseradish dijon was. I'm going to make my own. Now teach us to make brauts!

[@CrypticConversions]

A chef with a bit of a comedic subtext. Enjoyable. I'm subscribing.

[@shiba1856]

why am i i not the chef john of my dijon

[@Persianamir20]

Do you have a cold? Feel better

[@gust3000]

You're a great cook! I simply love every video you post!

[@nellgwenn]

I made this recipe substituting white wine for champagne and gave it to my mom for a Christmas present. She loved it so much she wants me to make it again for Christmas this year.

[@Flip86x]

Chef John smoked a joint before he made this.

[@blackmantis001]

Flip86 maybe he should have smoked the mustard seeds.

[@peglamphier4745]

I deeply suspect you're right!

[@Ebvardh]

Flip86 He lives in San Francisco, so it’s not beyond the realm of reality that he did.

[@shirrin08an]

Flip86 he sure did...

[@fullbag50]

Chef John using a bamboo skewer to break any possible small bubbles = super bout of OCD kicking in.

[@laureolina4354]

Love is the feeling I get from this video and for Chef John.

[@kamilahnash2856]

This has to be the realist vid I have watched for the lockdown period. It was so calming and entertaining. Kudos!

[@CloudyDaze]

Can we add Honey?

[@foodwishes]

Yes. Yes you can,

[@haiyan34]

No

[@CloudyDaze]

***** I'm a boy ya dingus.

[@shinreilba]

+CloudyDaze some are made with honey, some with raspberry sauce so yup :p

[@MynamedidntFitDonkey]

+CloudyDaze honey is also a natural preservative.

[@ihave7sacks]

Di John mustard xD

[@theedgeofoblivious]

Mustard Di John.

[@JakeHunter2010]

Lmfao this guys humor and sarcasm. Chef John needs his own TV show.

[@moofushu]

This is so amazing. You are the master! We are all just your humble grasshoppers.

[@slobomotion]

Uprated. I thought American pickles were fantastic, but didn't like ANY American mustard! Over here in France, the mustard is terrific ... and the pickles are nasty! Mustard has a very short shelf life (six months) so it doesn't export well, either.

[@bromixsr]

Half the Americans I know don't like American mustard. now certainly that says a lot.

[@slobomotion]

bromixsr Really?! Well, it just seemed very dull to me -- when I had even the cheap stuff here in France, it was wonderful, and I love red Meaux mustard, too, which is a bit sweet. I was delighted with a lot of the "deli foods" in the USA and really, there were some terrific pickles, but ... the mustard was boring. That stuff sold in the yellow plastic squeeze containters is probably unhealthy, too. Oh, well, so it goes.

[@46619TAB]

This would make an awesome host/hostess gift for holiday parties or summer cook outs! Happy New Chef John!

[@jameskerr2812]

I love the little sayings: "you are the Captain Ron of your dijon." Well, that and the useful culinary information, too.

[@Species710]

Thank you CJ, I can't wait to try this and then figure out how to can it as well.

[@paintball130]

daaaaaaaamn... that's like the perfect grain-y-ness for how i like it too, chef. Great job

[@chefmike9945]

Happy New Year Chef John! You are the Captain Picard of Dijon mustard. BLESSINGS and keep cooking. ChefMike

[@yournuubgod]

man, this might sound weird but from an art perspective, the color of this mustard hitting the sun is amazing

[@SM-wk3dn]

Well done John! I think this one is the funniest one you've ever done 😂. I laughed my ass off at least 8 times!!!

[@TheFallibleFiend]

P.S. Been admiring your videos for months, but this is the first of your recipes that I've tried and it worked well (so far), but many of these look quite doable and worthwhile, so it probably won't be the last.

[@Mr.56Goldtop]

You can't handle the realness!! This is a great recipe to know because Dijon mustard is pretty expensive, I really like Maile brand. But I think I will half the recipe.

[@user-su4pj5yk1u]

Happy new year, Chef John! Thanks for another great recipe!

[@thomashounsome7737]

Flying molten mustard... Great name for a band. Thanks for the recipe Chef John!

[@ilikemyrealname]

Your excitement in this video got me so pumped!!

[@walksoflifesixnine]

Awesome...I recently purchased an immersion blender and I wanted to find some recipes to make mustard. And the first video I find is my favorite youtube food guy, and he even has the same blender I do!

[@fabiolean]

Hahahah can't handle the realness. This dude is my new hero I can't stop watching these videos

[@fbaraglia]

you grew to be my favourite channel!!! congratulations, your recipes are great!!!

[@SuperWahinetoa]

You are a darling man! Get better soon. Thank you for the recipe and tips. Always love your style in presentation. Happy new Year and welcome back!