Dijon Mustard for Michael

My husband likes mustard so I am always on the lookout for interesting mustard for him. Especially hot mustards. I found this recipe on the internet and changed it a bit adding half yellow and half brown mustards together to temper the spiciness. My husband picked out the wine for the first mix. It’s turned out tasty and gets hotter with time.

I’ll have to try adding horseradish to it next time I make a batch. Maybe that will be spicy enough for Michael.

Dijon Mustard

Print Recipe Pin Recipe

Ingredients

  

• 8 tablespoons 80 grams whole brown mustard seeds
• 7 ounces distilled white vinegar divided
• 4 ounces white wine
• 1 tablespoon granulated sugar
• 1½ tablespoons salt

Instructions

 

INSTRUCTIONS

• Soak and refrigerate mustard seeds:
• In a small plastic container or glass bowl (do not use metal), soak the mustard seeds in 5 1/2 ounces of the distilled white vinegar.
• Cover and set in the refrigerator for 12-24 hours. Soaking allows the mustard seeds to soften and plump up, which will make them break down easier during the blending process.
• Strain the mustard seeds:
• Using a sieve, strain the mustard seeds, and discard any vinegar. The liquid will be too bitter to use.
• Blend the mustard seeds:
• Place the strained mustard seeds in a blender. Add the remaining 1 1/2 ounces of distilled white vinegar, white wine, sugar, and salt into the blender as well. Blend at a low setting for 20 seconds, then slowly increase to a high setting and blend for 15 seconds.
• Scrape down the sides of the blender. The consistency of the mustard will have thickened slightly.
• Blend at low setting for 15 seconds, slowly increasing to a high setting and blend for 20 to 30 seconds. The consistency will be similar to a thick cake batter.
• If you prefer a smoother texture, blend for another 20 to 30 seconds at a medium to high setting.
• Chilling and storing the mustard:
• Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours. The mustard is quite bitter immediately after blending and needs time for the bitterness to diminish. It will keep for up to 6 months in the refrigerator.

SWAPS & SUBSTITUTIONS

• Use a peppery red wine, like a Syrah or Grenache, instead of white wine.
• Replace the distilled white vinegar with apple cider vinegar. The bitterness will be subtle with a soft pungency.

HOW TO STORE HOMEMADE DIJON MUSTARD

• For a stronger flavor let the Dijon mustard sit at room temperature for two hours before use. When you’re ready store the mustard in the refrigerator in glass or plastic. It will keep for up to six months.

Notes

Prep Time 15 mins | Soaking and Chilling Time 48 hrs | Total Time 48 hrs 15 mins
Servings 14 servings | Yield 1 2/3 cups mustard