John Myers
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Mustard – Dijon Mustard Homemade
The perfect mustard – dijon mustard homemade recipe with a picture and simple step-by-step instructions.
- 200 g Brown mustard flour, not de-oiled
- 200 ml White vinegar
- 100 ml White wine dry
- 2 tbsp Honey liquid
- 2 tbsp Sea-Salt
- 2 tbsp Olio di Oliva – tasteless olive oil
Story:
- In the 13th century, the French city of Dijon received a monopoly on mustard production. According to the European Codex for Mustard, Dijon mustard must be made from brown mustard seeds. According to an old tradition, the mustard seeds are not de-oiled, which gives the mustard its particularly full flavor.
Preparation:
- Mix the mustard flour with the remaining ingredients. Then mix with the hand blender to a pulpy consistency.
- To promote fermentation, leave the mustard open for six to seven hours, stirring frequently.
- Fill the prepared twist-off jars and leave them closed for at least 3 weeks.
Annotation:
- One of the best-known varieties of Dijon mustard is tarragon mustard.
- You can get the matching mustard flour in the pharmacy.
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