RECIPE — Is This Dijon Mustard Recipe Worth Your Time?
First we eat, then we do everything else. — M.F.K. Fisher
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Alright, let’s get down to business and create a Dijon mustard that will blow your taste buds away.
Ingredients:
- 8 tablespoons (80g) whole brown mustard seeds
- 7 ounces distilled white vinegar, divided
- 4 ounces white wine
- 1 tablespoon granulated sugar
- 1 1/2 tablespoons (12g) kosher salt, preferably Diamond Crystal
Method:
- Soak and refrigerate mustard seeds:
- In a small plastic container or glass bowl, 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, making them easier to break down during the blending process.
- Strain the mustard seeds:
- After soaking, use a sieve to 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 a low setting for 15 seconds, then slowly increase 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. 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.
Serving:
- For a stronger flavor, let the Dijon mustard sit at room temperature for two hours before use. Then, slather it on your favorite sandwich, grilled burger, hot dog, or use it to elevate your potato salad.
So, there you have it — a homemade Dijon mustard with the perfect balance of pungency, sweetness, and acidity. It’s time to step up your condiment game and say goodbye to the store-bought stuff. Now, get cooking and let’s taste the difference!
Wine Pairing
Listen, if you’re going to put in the effort to make your own Dijon mustard, you better pair it with a wine that can stand up to its bold flavors. I’d recommend a Chablis or a Chardonnay to complement the pungent, tangy notes of the mustard and bring out its depth of flavor. Look for a producer like William Fèvre for a top-notch Chablis or a classic like Rombauer Vineyards for a rich, buttery Chardonnay. Now, let’s see if your homemade Dijon mustard can stand up to the challenge!
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Bon Appétit
If you’re bold enough to tackle making your own Dijon mustard and have the patience to let those mustard seeds work their magic, then kudos to you. Whether you’ve successfully crafted a smooth, pungent Dijon or ended up with a bland, lumpy mess, there’s always more culinary chaos to dive into. If you fancy elevating your mustard game and exploring the world of homemade condiments, then hit that subscribe button for a journey through the realm of tangy delights. And if you’ve unlocked the secret to the perfect Dijon mustard, feel free to grace us with your mustard mastery in the comments. Or, if you’d rather keep your mustard triumph to yourself, go ahead and revel in the satisfaction of creating your very own Dijon mustard, knowing that your creation is a cut above the store-bought stuff.
