Making Dijon mustard from scratch is surprisingly easy. Native to Dijon France this mustard is known for its bold spicy tangy flavor that’s fantastic on sandwiches and as a popular ingredient in a variety of recipes. And while it may taste similar to horseradish they’re completely different.
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Dijon Mustard Recipe – How to Make Dijon Mustard
The main ingredients of Dijon mustard are brown mustard seeds and white wine. Dijon mustard recipes also typically use verjuice (the juice of unripe grapes) but vinegar is now a common substitute in commercial and homemade versions. Once you learn how easy and inexpensive it is to make at home you may never want to buy a jar of Dijon mustard from the store again.
This Dijon mustard recipe is a great introduction to homemade mustard. It only requires six ingredients but you’ll need to be patient as it takes three days to make. You’ll start by soaking brown and yellow mustard seeds in white wine and vinegar; a little powdered sugar is added to tame the tangy flavor of the mustard seeds. It’s important to use a glass bowl or other nonreactive utensil for this step as the acid in the wine and vinegar can react with certain types of metals and produce an “off” flavor. For the wine choose a good quality dry white wine such as Chablis sauvignon blanc or chardonnay.
After 48 hours you can blend the mustard to your preference. Keep it a little chunky or as smooth as you like; it’s fantastic either way. Then all you need to do is put it in the fridge for 24 hours to stabilize and develop the flavors. It will keep for a few months and you’ll find plenty of uses for your Dijon mustard.
