DIJON MUSTARD

Tips for Making Dijon Mustard at Home

1. Gather Your Ingredients

  • Mustard Seeds: Use a mix of yellow and brown seeds for a balanced flavour.

  • Vinegar: White wine vinegar is traditional, but you can experiment with other types for unique flavours like apple cider vinegar.

  • White Wine: Any will do here, just make sure to go cheap.

  • Salt: A pinch enhances the overall taste.

2. Soak the Mustard Seeds

Start by soaking the mustard seeds in vinegar and water for at least overnight, but preferably 24 hours. This allows the seeds to soften and help release their natural oils, giving your mustard a delightful kick.

3. Blend to Your Liking

After soaking, drain the seeds and place them in a blender or food processor. Blend until you reach your desired consistency—smooth for a classic Dijon or leave it a little grainy for texture.

4. Adjust the Flavour

Don’t be shy. Taste your mustard as you blend, adjusting the vinegar, water, and salt as needed. You can add honey for sweetness or spices like garlic or turmeric for an extra burst of flavour.

5. Let it Mature

Once you’ve got the flavour just right, transfer your mustard into a clean jar. Let it sit in the fridge for at least 24 hours before using. This maturation process helps develop and deepen the flavours.

6. Storage

Homemade Dijon mustard can be stored in the fridge for up to 6 months, but is best from the 1 month to 3 month mark. Make sure to keep it sealed tightly and give it a good stir before each use.

DIJON MUSTARD

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DIJON MUSTARD 〰️

100gm yellow mustard seeds*

150ml white wine

150ml white wine vinegar

8gm salt

*here you can use a combination of yellow, brown and black, just be aware the darker the seed, the spicier in heat it is, so I like to make sure the majority of the seeds are yellow.

Place mustard seeds, white wine and white wine vinegar into a bowl and cover and let sit out at room temperature for 24 hours. Once thickened at room temperature, place into a food processor along with the salt and blitz until as smooth. Pour mixture through a sieve and using the back of spoon, push the mustard through until all you are left with is crushed seeds.

Place mustard in a sterilised jar and screw lid on. Pop into the fridge and allow minimum one day in the fridge for the mustard to let the mustard develop. The flavour will improve over time, so I like to give it a few days before I start using it.

Dijon mustard will last in the fridge for up to 6 months if properly stored. Check for any noticeably unpleasant smells of mould if it’s gone off, but the amount of vinegar and salt used will help keep this stable for a fair while. Give it a stirr each time you go to use it.