Dijon Mustard¶
 Yields |
 Total Time |
|---|---|
| 1 cup | 2 to 3 days (resting time) |
Ingredients¶
½ cup (120 ml) dry white wine
½ cup (120 ml) white wine vinegar
1 small shallot, minced
1 garlic clove, smashed
¼ cup (40 g) brown mustard seeds- ¼ cup (40 g) yellow mustard seeds
- 1 tsp (6 g) table salt
- 1 Tbsp (21 g) honey or sugar
Cookware¶
- small saucepan
- fine-mesh sieve
- glass bowl or jar
- blender or food processor
Instructions¶
Step 1¶
Combine the white wine, vinegar, shallot, and garlic in a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes to infuse and reduce slightly.
Step 2¶
Strain the liquid through a fine-mesh sieve into a glass bowl or jar; discard the solids.
Step 3¶
Add the brown mustard seeds, yellow mustard seeds, salt, and honey to the warm liquid. Cover and let sit at room temperature for 24 to 48 hours until the seeds soften.
Step 4¶
Pour the mixture into a blender or food processor. Blend on high for smooth mustard, or pulse for grainy mustard. Adjust consistency with water or wine if needed.
Step 5¶
Transfer to a glass jar and refrigerate. Let sit for at least 2 to 3 days before using to allow the flavors to mellow and balance.
Step 6¶
Store in the refrigerator for up to 2 months.
Source