Cookware: liter jar with a lid, a small cup, a deep container, a tablespoon and a teaspoon, a measuring cup, a blender, a large terry towel.
Ingredients
| Name | amount |
| Yellow mustard seeds | 100 g |
| Brown mustard seeds | 100 g |
| Granulated sugar | 1 tbsp. l |
| Sea salt | ½ tbsp l |
| Vegetable oil | 2 tbsp. l |
| Table vinegar, 9% concentration | 3 tbsp. l |
| Water (boiling water) | 400 ml |
Step cooking
- In a deep container, mix 100 g of yellow and brown mustard seeds.
- Pour about half of the mustard mixture into a small cup, and grind the remaining mixture of seeds with a blender. Mix ground and whole mustard seeds. Pour the dry mixture into a liter jar.
Important! A glass jar for Dijon mustard must be taken with a "margin", since mustard seeds swell strongly during cooking. - The contents of the can pour 400 ml of boiling water. Stir the mustard seed mixture, close the jar tightly with a lid.
- Wrap a jar of mustard with a terry towel or insulate in any other available way.
- After 3-4 hours, in a jar with a steamed and swollen mixture of mustard seeds, start 1 tbsp. l granulated sugar (without slide), ½ tbsp. l sea salt and 3 tbsp. l table 9% vinegar.
- There, pour 2 tbsp. l refined vegetable oil and mix well.
With this preparation Dijon mustard is immediately ready for use, and it can be served. Hot seasoning is perfectly stored in the refrigerator for about a month. Cook simply and with pleasure. The technique of cooking mustard in the demo video.
Video recipe
The plot proposed for viewing demonstrates the simplest preparation of Didzhon mustard from whole and crushed mustard seeds. Beautiful, aromatic, moderately spicy seasoning to the taste of many of us. It shows how to make it at home.
Loading...