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Substituting Dijon mustard with brown mustard seeds
I love Dijon mustard - the real deal that sets your neck on fire and makes your hair rise with that delicious horseradishy aroma. I love adding it to stews just after cooking is done for that fresh punch, etc. Sadly, i have since a few years moved to a different part of the world, where i just cant get hold of that good quality Dijon mustard anymore at a reasonable price. I'm keen to find some good recipes for mustard as a condiment, but i'm also wondering how i could use brown mustard seeds to achieve similar results in dishes.
Could i grind up some brown seeds on demand and add it to the stew to then temper it for a few minutes? Or would i be better off popping whole seeds in oil at the start like in Indian cuisine? Or perhaps soaking seeds then grinding them to a paste and add at the end? submitted by /u/steffeeh
