Mustard is not a Provençal specialty, but it is used in certain regional recipes, as this condiment was and is still popular in France and used nationwide in all French cuisines.
I’m showing you in this video how to realise an authentic traditional Dijon recipe. It’s very, very easy to make, you will see. No skills required to obtain a beautiful product that can keep for months in the fridge.
I’m going to also show you how to realise a Provence style flavoured mustard specialty, packed with Provence savours that you will be able to use for vinaigrettes for your salads or just as a condiment to accompany some of your favourite dishes.
INGREDIENTS
100g of brown mustard seeds (I used yellow mustard seeds, as they are less strong in flavour)
9 Tbs of white dry wine
7 Tsp of white wine vinegar
1 Tbs of salt
8 large deseeded black olives
1 Tbs of dry rosemary
2 Tbs of olive oil
UTENSILS
A bullet type blender
A set of measuring spoons
A table spoon
2 glass jars of around 200g countenance each
A chopping board
A kitchen knife
A mortar or an electric blender for spices
Let the mustard sit in the fridge for 3 to 4 days for flavours to combine and develop.if the mustard turns out too think, you can add a bit of water to liquify it. It will keep in the fridge for few months. You can add a layer of oil to prevent surface oxidation.