Mustard or mustard sauce is a well known condiment. Be it cold cuts or hotdogs, sandwitches or croquettes. The Dijon town in burgundy region of france is known for its mustard. Dijon style mustard is an icon. Jean Naigeon, who decided to use vinegar instead of verjuice (juice of unripe grapes). Indeed, whilst the original Burgundy condiment made out with verjuice was acidic. The authentic recipe contains mustard, blackpepper,salt white wine and white vinegar. The standard recipe was gaurded by the order of mustard and vinegar makers. From 1996 this recipe was gaurded under the fellowship of djon mustard.
Dijon was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI, the first king of france, it became popular in 1856. Since July 15 2009 Dijon mustard is no longer manufactured and packaged in the town of Dijon, but in the neighbouring town of Chevigny-Saint-Sauveur, and 80% of mustard seeds used in the manufacture of contemporary Dijon mustard come from Canada.
Hence, A 1937 decree ruled that “Dijon mustard” can be used as generic designation and has no link to a specific terrior. However “moutarde de Bourgogne” has a PGI and its seeds have to be produced in Bourgogne or Burgundy.
Dijon mustard
Equipment
- blender
Ingredients
- 255 gram yellow mustard seeds
- 250 gram black mustard seeds
- 5-6 tsp salt
- 150 ml white vinegar
- 40-45 ml wine white preffered
- 10-15 gram black peppercorn
Instructions
- Soak all the mustard seeds in boiling water enough to cover the seeds.
- Leave it for 12 hours.
- Blend the seed with rest of the igridients into a semi course paste.
- Add water as per required.
- Check for salt.
- Strain and bottle it.
- Put it in the fridge and consume it after 2-3 days
Notes
- Authentic recipe calls for white wine. you can use red wine instead make sure it doesnt affect the color of the product.
- Skip the alchohol if its meant for kids.
- The end product should be pale yellow.
- The above recipe will produce 1.2 litres of mustard.
