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This is Why Chefs are Obsessed with Making Homemade Mustard

submitted by Aard Vark

(oritteropo)
7 years 6 months ago

ZAGAT
, mustard

Now I really want to go and make my own (small!) batch of seeded mustard. I have all the ingredients in my cupboard, too.

YouTube description:

Mustard has been around for ages, but today's chefs and artisanal food producers are still finding ways to tweak this unique taste. Zagat visited two mustard makers - Brooklyn's Anarchy in a Jar and Virginia's restaurant in Manhattan's East Village - to find out what makes this ancient seed a modern menu staple.

2 Comments

bareboards2

says...

I ate at a high end restaurant in a small village in France. Food was delicious -- and the small teaspoon of mustard that came on the side is the thing I remember the most.