The Classic Dijon Mustard

Video Description

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 The gourmet Gambit web site; https://www.thegourmetgambit.com Watch more Recipes here: https://www.youtube.com/channel/UC3XP5oOvl0f24EfXu4JcyBg Facebook: https://www.facebook.com/GourmetGambit/ YOUTUBE MUSIC LIBRARY: Going Going Gone: The 126ers End of Summer: The 126ers Runaways: Silent Partners