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

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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[@FrenchCookingAcademy]

Making mustard from scratch is really fun !!

[@keerlima1822]

Very nice chef. real mustard 💯💯👍

[@olddaddie5645]

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?

[@jetaddict420]

why did you mispronounce dijon

[@anoobiscooking1193]

How long can the mustard last before it spoils after making? 2 weeks?

[@hanspeterlillese2225]

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.

[@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.

[@jogillett8518]

Thank you! I was wondering about that. 🤗

[@luandyelam6097]

Oh wow.. that is interesting ingredient to work on. Thank you!

[@justinbukoski1]

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.

[@onthehill3381]

t c that sound good!

[@Copratra]

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

[@senoradelvita]

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

[@ByngerX]

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.

[@2104natasha]

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.

[@chuckz2934]

100% Great comment!

[@so_bendy]

Would be really funny if he made it and then went "Yeah this is dog shit, don't make this".

[@senoradelvita]

@@so_bendy Hahahahaha!!!

[@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!

[@sharlow707]

That was rich lmao 7:13

[@brigidlaffey7343]

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 😉😉

[@patrickmanasco5905]

For what to expenct when I fuck it up😂

[@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.

[@daniilvolosin1816]

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

[@icemaglite]

Where are you from if you don't mind me asking?

[@daniilvolosin1816]

@@icemaglite well my ethical backround is russian but i live in serbia

[@abdullahzackariah3642]

@@daniilvolosin1816 I think u mean 'ethnic'

[@daniilvolosin1816]

@@abdullahzackariah3642 yeah thanks

[@daniilvolosin1816]

@Ben Rosteski um what?

[@vics.1176]

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!

[@megatedassaultituary6783]

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 🙂

[@carlospiedra308]

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.

[@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

[@aminkeykha5546]

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

[@Nomad111.]

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.

[@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!

[@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.

[@PriyabrataHalder]

kzbin.info/www/bejne/nWWYcqGDgtGDhZo flat grinding stone (called 'shil-nora') being used.

[@ggoannas]

Really good tip to avoid the bitterness.

[@PriyabrataHalder]

@M A Bruh!

[@ezekielbrockmann114]

Thanks for the tips!

[@rahulduttawlcm]

@@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.

[@claudioosorio4847]

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.

[@shanthakadam1960]

Thanks 🙏

[@perthyren601]

Super video! I applauded for SEK 20.00 👏

[@cyndifoore7743]

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!

[@anaratumu2040]

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

[@tzisorey]

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

[@judithburke1539]

Would this only be for savory tarts?

[@tzisorey]

@@judithburke1539 quiche is typically savoury, so I'd expect so. You're welcome to try it in something sweet if you like.

[@matthewhunter6421]

@@judithburke1539 what do you think?

[@josephcampese5347]

damn, I like the way you think! thanx.

[@MaeV808]

@@judithburke1539 sweet potato or even kombocha squash quiche will be good

[@dharshanakrishnamurthy8991]

Thanks

[@freddyjay8]

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.

[@anasofiamascarenhas6557]

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.

[@brigidlaffey7343]

Much better! No preservative!

[@sjc6128]

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!!

[@nyxdoc2801]

Thank you so much for sharing your beautiful videos. We love you here in Iran 🇮🇷

[@mr_john35]

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

[@robertsckemp]

Thanks for being honest about it being too strong. It made me laugh and I am now a fan. Will try this over Easter.

[@amandala444]

I've wanted to know how to make this basic myself. Thank you for showing us the " méthode authentique"! Merci!

[@pachamama8586]

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!

[@liahfox5840]

Came here after learning your French Mayo recipe (which came amazing!) Now I can do my own mustard too. Thank you

[@shreedevinair-pal9594]

Looks wonderful. What about adding a tsp. of mustard oil to give it some extra punch after you have strained the sauce?? And I use the flat grinding stone and pestle and it makes quick work of the grinding. I make it for using in my fish curry and in mayonnaise. To p[revent it going bitter, just add some salt when grinding the mustard.

[@markbeck8384]

Oh, I have a mortar and pestle, and the other ingredients! I will try this immediately. I love Dijon mustard, but would like to maybe play with the coarser version. Thank you.

[@advancelast1740]

This really is the best cooking instruction channel on KZbin

[@marycurcio2274]

Love this.The accent is a bonus.

[@brigidlaffey7343]

Funnily enough I was in the middle of making some Dijon Mustard (day one of two to soak) and Aioli with my French Tarragon Dijon Moutarde in it 😊 So it was perfect timing. Perhaps I don’t need to let it soak for another day but I do it to add a ferment to the end result. Acts rather like a preservative and adds to the flavour 😊

[@hplsingapore6980]

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

[@helenscoffield]

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!

[@puggirl415]

Heat tends to soften the heat of horseradish. Would it do the same to mustard? Maybe a quick heating of the mustard or maybe aging to soften the excess spiciness? I have made mustard and preserved it by canning in a hot water bath. That mustard was very tasty and not too hot at all.

[@emmalouie1663]

Hah. I love that there is a fellowship of mustard masters. :D

[@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).

[@KimberlyGreen]

🏆 brilliant!

[@alohathaxted]

One seed to bring them all and in the darkness bind them.

[@dgibraltar]

Tobarstep...excellent!!

[@abhishekblazikenroy]

And Sam will put on the po ta toes

[@katerinakemp5701]

🤣🤣🤣

[@reenabambhaniya2167]

Chef u have the best black stone for grinding.. wow

[@blaisemomin1106]

Listening to his reaction without seeing his face makes it so much funnier 😂

[@mchammer74]

One of the best cooking channels in the web

[@אלמוגרות]

לומדת ממך המון. אוהבת במיוחד את ההיסטוריה של האוכל. תודה רבה 😁

[@Maya-yp2ey]

Hello Chef is there any substitute for dry white wine I can use? Merci Chef 😃

[@mahaimtiaz947]

The instructions are amazingly clear!

[@kaybrown4010]

I love the grainy Dijon on diced, roasted beets. 😋

[@brigidlaffey7343]

Mmm mmm…

[@mydear6788]

Great explanation and beautiful video. 😍

[@GrowingDownUnder]

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

[@paulrhodesquinn]

It’s the wine that makes it Dijon mustard. Dijonaise is simply Dijon mustard mixed with mayonnaise.

[@GrowingDownUnder]

@@paulrhodesquinn no...

[@veronical3135]

Had a good laugh at the tasting reaction. Spicy mustard recipe is what I was looking for.👍

[@eliasluis6035]

Very good, 👍 👍 👌 👏

[@theunknownatheist3815]

I will try this next! I made your mayonnaise recipe, and it was magnifique! 😂

[@harrybhappy]

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

[@malabarjunctionNoida]

Very useful video. It is always interesting to know the traditional and authentic cooking method. Thank you ❤️

[@Onearmedstudent]

super explication et merci pour la recette !

[@SB-fk2dz]

Dijon mustard is my favorite,thank you for sharing

[@heidifromoz215]

Would it be possible to use a stick blender instead of a mortar and pestle?

[@willagranoff]

Very interesting... could you add some creme fraiche to this to counteract the bitterness?

[@mattboblit2412]

The seed pods on my mustard plants are starting to turn brown, I hope to try this recipe soon. Thanks!

[@arturasnx7575]

Tip: dont oveload your mortar - do smashing in several baches..

[@arturasnx7575]

Coffe grinders are made for dry substances. Dry mustard seeds - mabe, but soked ones will most likelly will kill it...

[@sandyseema]

Turned out amazing plus I added half a tea spoon of wasabi powder to the final paste

[@deekue]

I feel like I've tasted this mustard before, would that be Dijon Vu?

[@robertweinmann9408]

That deserves a reply. Well done, sir.

[@hzlkelly]

😂😂😂😂

[@carbon8ng]

Hahaha touche'

[@whatsaguygottado2669]

:-)

[@SydneyBristow0788]

Arret-toi! 😁😅😄😄😅😄 My horrible attempt at French.

[@has25252]

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!

[@benyeung4684]

What if I break down the mustard seeds into powder with using a coffee grinder (and don't soak the seeds in water beforehand) and mix the powder with white wine and white wine vinegar? Can I achieve similar results? In this case, I guess could even omit the filtering step and the flavor will be more intense/preserved better?

[@kittyl7333]

Love your channel ❤ you put into a lot of work into your videos, from the scripts, filming, and video editing. Great job

[@usadaily135]

Compost

[@pplattee]

Thankyou this has been so helpful💞

[@jbkhan1135]

This is one of my favorite KZbin channels by far! Excellent videos!

[@HoneyBadger1184]

Can you get similair result if we use a blender?

[@Lawman212]

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.

[@yisusconlentes1733]

Just suscibed! Excelent content, congrats!

[@BriHealthyTV]

This was so fun to watch! Thanks!! 💖

[@texanhoneybadger]

can you use a food processor to grind the seeds?

[@jenniferleeclaffey3570]

Great video, I am curious about the shelf life of this? How long will it last and keep when refrigerated ?

[@sergey.m.]

3 months.

[@KaavyaGalanki]

Hi chef... thank you very much. That's so simple and easy. I was actually confused with a whole lot of recipes with onions n garlic. But your video with the history and authentic recipe broke all that confusion. Can you tell me with what I can substitute the white wine and white wine vinegar? We don't use wine and vinegar much in our cooking. Thank you!!!

[@KaavyaGalanki]

@Capitan NerevarThank you for writing back to me chef!! And no, I'm not a Muslim..but I come from the south of India where wine is not something I saw in the household items or the kitchen....and for vinegar being an industrial product, i don't use it.... So any suggestions on what to substitute wine n vinegar with?!

[@SaurabhGupta-dw3oi]

A good one would try it. In India, we do have mustard as our staple food, and an array of recipes. I would definitely try this recipe.

[@SaurabhGupta-dw3oi]

I tried with some variations, and it turned out to be as shown in the video.😀

[@Grib73]

Frustrated french food lover troll here, simple and legit, good recipe. Greetings from the Val d'Oise !

[@adrianaflores4588]

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!!! ;)))

[@michelehogue5790]

Thank you for sharing this with us!!!

[@rajeshnayak3633]

Thank you for the history of the mustard

[@marcoscampos1110]

great Stephan, merci !

[@Chasantnik]

That’s great Stephane. Many thanks.

[@sandraalex3613]

Can i grind them in food processor? And can i replace the wine with vineger? And the sugar with honey?

[@soupfork2105]

I made your Boeuf Bourgignon yesterday and it was epic!

[@krishna__2007]

You are using marble mortar and pestle. But in India we use raw stone, it's unpolished and abrasive so it's so much easier to break the mustard down. I'm sure going to try this.

[@brigidlaffey7343]

It looked like granate to me. I have several and they are rough. But maybe I just assumed it was…

[@alfaiaz778]

How long can we store this in the refrigerator? Would be a big help if I could get that answer!

[@panagea2007]

Can you soak the seeds in white wine instead of water?

[@CloningIsTooGoodForSheep]

Alternatively make your mix using mustard flour, water, vinegar, salt and if you like a little honey or sugar. Works great especially if you give it time for the flavours to mix.

[@muktatolani9963]

Will it give the same taste if made in a mixer grinder?

[@dcr00k]

This appears to be the simplest purest recipe I can find. My mortar and pestle kinda sucks, but I have the ingredients. I wonder if it would be ok to use a spice grinder with the mustard seeds dry or a mini food processor after they soaked.

[@FrenchCookingAcademy]

You can but a food processor warms up the mustard seeds and makes more of an emulsion then actually grinding and extracting the content of the seeds.

[@sO_RoNerY]

What about the alcohol contend in white wine? Should we cook it out first?

[@adamczak_]

Toast the seeds before hydrating or cook the hydrated seeds before griding and the heat will pour out

[@seamus6387]

I've made mustard more than once, the bitter taste is only in fresh mustard. The stronger the seeds, the more it needs to set for it to go away. Usually I let it set on a dark cabinet for at least a day or two a room temp. As long as you've added nothing sweet to the mustard this doesn't hurt a thing. Once it tastes like you want it you can keep it in the fridge to keep that flavor.

[@brigidlaffey7343]

Same here

[@erich214]

After putting the prepared mustard through the sieve, are there other uses for the remaining material?

[@mogbaba]

Thank you, Is it okay to use electric grinder?

[@ddgyt50]

Have you made it with champagne or other sparkling wine?

[@sissyfafa8453]

Thank you soooo much for the recipe , I Will try it buy i can ask you please if with White seeds has the same result😍😍😍

[@RonaldJMacDonald]

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.

[@garrygordon597]

To make an "American" yellow, boil water, remove from heat, and add thr mustard seed. Once it cools to room temp, drain and grind, then basically add some vinegar to taste and consistancy. It is milder due to the heating process.

[@markventrillo2582]

You make cooking fun!

[@9Godslayer]

Could you provide a link for black mustard seeds of you have it?

[@adatchahopp1379]

how to preserve it for months van we make sterilisation or vinagar alone preserve mustard?