Recipe for Dijon Mustard?

[tarosuma]

I noticed that the dijon I use has not much more than mustard and vinegar in it but also has preservative.  Does anybody make their own in the TMX?
Would love to make some without the preservative.
thanks
Susan

[Gazzan02]

Hi Tarosuma,
I am not sure about Dijon too much but surfed this location.
http://www.cdkitchen.com/recipes/recs/509/Homemade_Dijon_Mustard8923.shtml
It has all sorts of things in it.
Regards,
Gaz

[Frozzie]

Hi Tarosuma

I had a look in the french thx books, on the french forum and generally googled any recipes for dijon mustard and didnt find anything except descriptions on the process and some recipes that dont really represent dijon mustard but a homemade form of mustard...basically Dijon mustard is a strong mustard made mainly from brown mustard seeds, white vinegar and verjus (green grape juice), salt and citric acid.  Saying that there is some kind of fermentation process required from 48 to 72 hours...i think the fact that it is so readily available and natural here that people dont bother to make it. Sorry I couldnt help    I will see my consultant thursday night and ask her if she knows of a recipe..im sure i saw one somewhere ...tbc

[tarosuma]

Thank you!   

[cookie1]

Welcome Gazzan02.

[henrikc]

I noticed that the dijon I use has not much more than mustard and vinegar in it but also has preservative.  Does anybody make their own in the TMX?
Would love to make some without the preservative.
thanks
Susan

I have the same desire to try make mustard, and have read on the subject and found a good link for inspiration...practical tests not initiated yet.

Firstly, the Dijon method involves a dry grind or milling of black and yellow mustard seeds, the more black seeds, the stronger the result.
The mustard flour is then mixed with water and vinegar, matures for two days, and is milled again, typically the mill is a stone mill.
Heating must be avoided to conserve the strong taste. Perhaps grinding the seeds in the TMX with ice would be good?

Please be inspired by the homepage linked below:


http://honest-food.net/2010/10/18/how-to-make-mustard/

Best rgds
Henrik

[Frozzie]

henrikc im definately no expert on mustard making but alot of the french recipes/sites state the most common mustard seed used for dijon and not other mustards is actually brown mustard seeds, milled then soaked in either vinegar or verjus and that yes cold liquid needs to be used as it is a strong mustard...also must be stored in a dark cool place and as mentioned a few other ingredients are added.....the yellow and black mustard seeds are used for wholegrain mustard or moutarde à l'ancienne..

would be good to hear how you go with your experiements

[stef]

I have tried to make mustard with the thermomix using mustard seeds, and this is the problem.

If you heat mustard seeds they go somehow bitter and lose a lot of the heat.

This is what i tried since then.. It is a great recipe to make grainy mustard but you can not make it in an instant, it needs some time to rest and to develop. You use mustard seeds and soak them in a mix of vinegar and water. The water makes them want to sprout and the vinegar slows the process down.

This is how i go:
250 grams dark mustard seeds
250 grams yellow mustard seeds
250 mll water
250 mll of white vinegar
100 mll of white wine vinegar
About 2 teaspoons of salt

Put all of e ingredients in a glas jar and shake.. Let it rest for several days and shake now and then.

The grains will swallow and soak up the liquid. If tondry add some more water or vinegar - yhe mire vinegar the stronger the mustard will be.
After a week (better after a few weeks) put everything in the thermomix and blend to the wanted consistency...
Beware this whill not give you a smooth dyon, but a grainy mustard. If you like more seeds then blend for a shorter time, if you want a smoother mustard then blend for a longer time at high speed.

If you want a more dyon style mustard, you can stard with ground mustard powder .. Let the mixture rest for two,days and blend. Add water and/or vinegar untill the right consistency is reached. Be aware that you may have to add liquid kater, because even the powder keeps swelling and absorbing liquid as you go.. You can keep the mustard for months, but it will not last that long for sure.
Enjoy and keep us posted

[henrikc]

Hi Stef,
Thank you for sharing!

I happened to make an experiment the other day, and also read a little more on the internet.

In my practical test, i milled 100 g yellow mustard seeds dry to a fine flour at speed 10.
Then added a mixture of vinegar, molasses and water to obtain a decent consistency and balance acid and sweetness...tasted the mix..woufffff...
Could be used as rocket fuel!
It was very very strong. After a week it has become much more balanced in the taste, and a raw seed flavour has disappeared, but it is still very strong. Texture is not creamy as twice milled Dijon...but not coarse either.

On the internet i found a reference to mix the ground seeds with sugar and vinegar/water to a thin slurry, then boil the mixture to right consistency.

This now makes sense to me, as my mix is too hot, so a reduction through heat treatment  will normalise the strength.....

Certainly room for improvement!


Kind rgds
Henrik

[stef]

Heating the stuff removes most of the heat but also most of the flavor i think.. Personally i do not like sugar in mustard. Here in belgium and france it is not done. Also i have the impression that heating the mustard seeds causes a more bitter flavor.  Tried both ways and my advice is not to heat it. Well i have to admitt i love a hot mustard.

If you do want to warm it, just put All ingredients into the bowl, set at 90 degrees, speed 2 for 10 minutes. You willl see the seeds have absorbed mist of the liquid. Add some more liquid to it and go for another 10 minutes and then blend to your prefered consistenccy.

Note that this one gains on heat when mixed with mayo.

[ThermomixBlogger]

Hello!

Fun to stumble on this thread as I've been doing Dijon mustard experiments for the past week or so. 

I used three types of mustard seed, plus a young "green" Portuguese wine (as there was no verjus to be had the day I made it) plus apple cider vinegar and water. The result was amazingly good. Texture and color just like certain variety of Dijon (and I am a long time devotee of true Dijon,  so my expectations were high.) I have portioned it out and am testing the aging/fermentation/timing aspect. Also, I want to run a few more experiments before posting about the recipe on the blog because even though the texture and flavour were close to perfect, the "method" was not. What I mean by this is that I wasn't happy with the process and the way TMX handled it. I think we can do better so will be starting a fresh trial in about a week.

My son who was raised on good Dijon did a taste test with me a couple of days ago and said "wow -- that mustard is just calling out for a Weisswurst sausage!" (Mmmm.... I think that's a pretty good testimonial