Homemade Dijon Mustard

Here is something to try if you have some time on your hands and you want to experiment. It is really easy to make Dijon mustard it just takes time:

Equipment:

2 quart saucepan

Large bowl

Fine mesh sieve/strainer

Plastic wrap

Spatula

Food processor or stick blender

Jar (mason or clamp lid)

Ingredients:

1/3 cup white wine vinegar or apple cider vinegar

1/3 cup dry white wine (I like Sauvignon Blanc)

1 chopped shallot or 1/2 onion chopped

6 Tablespoons mustard seeds (yellow, brown or a combination)

3/4 teaspoon of salt

1/4 teaspoon of white pepper

sugar (optional)

Steps:

Combine white wine, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through strainer into a large bowl. Use the onions and garlic in an omelette or vinaigrette.

Add mustard seeds to liquid. Cover bowl with plastic wrap and soak seeds for at least 24 hours.

Strain liquid and reserve. Puree mustard seeds, with salt and pepper, to desired consistency using a food processor or stick blender. Add reserved soaking liquid until it is the texture you want. Taste and adjust seasoning. Add a little sugar if too strong.

If you want smooth mustard pass pureed mustard through strainer.

Spoon into very clean jar and seal. Refrigerate to allow flavors to blend for at least 1 week, if you can.

NOTE: If you want hotter mustard substitute water for white wine.

Serving variations: stir in pureed fresh fruit (applesauce, grapes, plums, peaches, cherries) or dried fruit before using. If you use dried fruit, soak it first.

bon appetit