Unleash the Flavor: Homemade Dijon Mustard Recipe
The Secret to Authentic Taste
Dijon mustard’s distinctive flavor stems from the addition of white wine to the mustard-seed soaking liquid. While Maurice Grey and Auguste Poupon popularized this French condiment, creating your own is surprisingly straightforward. The result is a rustic, grainy mustard perfect for elevating potato salads and bratwurst.
A Brief Waiting Game
Before you can savor your homemade mustard, the seeds need a 2-day soaking period. Additionally, be aware that the allyl isothiocyanate oil in mustard seeds, responsible for pungency and heat, gradually dissipates over time. This means the longer the finished mustard sits in the refrigerator, the milder it will become.
Recipe Essentials
Yield: Approximately 1 cup
Difficulty: Easy
Total Time: 15 minutes + 2 days soaking time
Gather Your Ingredients
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup white wine vinegar
- 1/4 cup brown mustard seeds (about 1 1/2 ounces)
- 1/4 cup yellow mustard seeds (about 1 1/2 ounces)
- 1/2 teaspoon kosher salt
Step-by-Step Instructions
Soaking the Seeds
Combine all ingredients in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
Blending to Perfection
Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. Note that a completely smooth consistency is not achievable.
Storage and Enjoyment
Transfer the mustard to a small, nonreactive container with a tight-fitting lid, cover, and refrigerate for up to 3 months.
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