We were fortunate enough to be filming on the last day of Tour De France near the Champs-Élysées. The crowed was pumped up and they were all eating these foot long beauties all over the place. We did some filming but we couldn’t stand the aroma coming form the stands! So, we ordered these hotdogs on a toasted buns and topped it liberally with their mayo and mustard, sautéed mushrooms, sautéed onions, and bacon bits! It was fantastic!
The key is the mustard and the mayo combo! Burgundy is quite simply an exceptional place for mustard, located in a wine-producing region, there could not be a better place to provide the wine and vinegar needed for mustard-making. This bourgeoise region with its brilliant, sumptuous royal court was not lacking in consumers of meat and as a consequence of this, mustard was eaten at every meal. The land was rich in potash, very favorable for cultivating the mustard plant.
Dijon already had a firm reputation under the reign of Saint-Louis, and it was Dijon mustard that was brought to the table of the Queen of France. In 1634, the manufacturing process for Dijon mustard was regulated with the first official statutes of the corporation of vinegar and mustard-makers of Dijon.
4 hot dogs
2 sticks of French baguettes
1/2 cup of mayonnaise (you can make your own and we’ll cover it on another post)
2 tablespoons of mustard (Dijon if possible)
1 cup of chopped onions
2 tablespoons of olive oil or butter
1/2 cup of chopped white mushrooms
1/2 cup of bacon bits (4 strips of peppered bacon)
Fry the bacon strips in a sauté pan. I usually don’t use oil to do this! After they become dark brown color, remove them from the pan and place them on a paper towel. This will soak the unwanted grease and makes the bacon crispier. When they are cooled off cut them into small pieces.
Use a hot dog cooker ( or steam, boil, grill or fry) the hot dogs till they are cooked (depending on the temperature used 10-15 minutes.) While the hot dog is cooking, cut the French baguettes in halves and either use a metal stick of the hot dog cooker to poke a hole in it and if possible heat it or cut the halves in the middle and toast them lightly in an oven. Make sure they are lightly toast it!
Heat a sauté pan and when the oil is hot sauté the onions and mushrooms for about 5-10 minutes till browned. Mix the mayo and mustard well.
Then, place the hot dogs in the lightly toasted French baguettes. Top it with some of the mayo & mustard sauce, sautéed onions & mushrooms, and bacon bits.
If you use the hot dog machine’s metallic stick, you pour your mayo and mustard in the hole made in the baguettes and then place the hot dogs in them.