Hmmm. I am surprised that it was bitter after that long. Mine is a bit bitter at first but that goes away after sitting, that’s why I never serve it freshly made. Maybe cutting back on the acids and sub the volume with water. Or maybe a pinch of sugar. I will make it again to see, maybe I inadvertently did something away from the recipe or made a modification and did not reflect it in the recipe posted. Thank you very much for your feedback and I will get back to you.
Hello, sorry for the delayed response. For Dijon mustard I prefer a dry white wine. Chardonnay or Sauvignon Blanc. I do make some mustard’s with port wine and sometimes champagne. I do make one with Hershey’s chocolate porter from Yuengling. Period. I did not realize that I failed to mention the salt. Thank you very much for pointing that out. I will add it at the end after the cooking is done.
Hello Chef. Followed your recipe. Mine looks a little thin after grinding for 15 minutes. Should I just add a few more seeds, let it soak overnight and grind again or should I cook it down? Or something else?
@@janew5351 Hello, I am so sorry... I missed that section of the video and in the recipe. Yes. Process jars for 10 minutes. I will make the addition to the recipe. Thank you for your question!!!!!
didn't know mustard was so easy to make thanks chef im gonna try this out i will let you know how it goes
I look forward to hearing how it goes. Once you make your own, you will never buy it again! It is spicier than regular Dijon.
Hi! I followed the exact same recipe. It tasted a lot bitter opening after 1 week. How to fix bitterness?
Hmmm. I am surprised that it was bitter after that long. Mine is a bit bitter at first but that goes away after sitting, that’s why I never serve it freshly made. Maybe cutting back on the acids and sub the volume with water. Or maybe a pinch of sugar. I will make it again to see, maybe I inadvertently did something away from the recipe or made a modification and did not reflect it in the recipe posted. Thank you very much for your feedback and I will get back to you.
Thanks chef!
How do you select the best quality wine for this and was that salt added at the start ?
Hello, sorry for the delayed response. For Dijon mustard I prefer a dry white wine. Chardonnay or Sauvignon Blanc. I do make some mustard’s with port wine and sometimes champagne. I do make one with Hershey’s chocolate porter from Yuengling. Period. I did not realize that I failed to mention the salt. Thank you very much for pointing that out. I will add it at the end after the cooking is done.
Hello Chef. Followed your recipe. Mine looks a little thin after grinding for 15 minutes. Should I just add a few more seeds, let it soak overnight and grind again or should I cook it down? Or something else?
Hello, thank you for the question. I would just cook it longer.
Another trick to thicken is to add ground mustard (mustard powder)
So you did not water bath can this?
@@janew5351 Hello, I am so sorry... I missed that section of the video and in the recipe. Yes. Process jars for 10 minutes. I will make the addition to the recipe. Thank you for your question!!!!!