Dijon-Style Mustard RecipeThis mustard recipe is made with whole brown and yellow mustard seeds along with white wine and wine vinegar. It's basically a variation on the classic Dijon mustard, and it's blended so that it has a slight crunchy texture.
Note on the prep times shown below: You'll need to soak the mustard seeds for 48 hours before starting the prep, and the finished mustard needs to refrigerate for another 24 hours to stabilize. But the actual prep time is more like 30 seconds.
Prep Time: 48 hours
Refrigeration time: 24 hours
Total Time: 72 hours
- 4 Tbsp brown mustard seeds
- 4 Tbsp yellow mustard seeds
- ½ cup dry white wine (such as a good quality Chablis, Sauvignon Blanc or Chardonnay)
- ½ cup white wine vinegar or sherry wine vinegar
- ½ tsp Kosher salt
- Combine the mustard seeds, wine and vinegar in a glass bowl. It's important to use glass because the acid in the wine and vinegar can react with certain kinds of metal and produce an off taste. Cover with plastic wrap and let sit at room temperature for two days.
- Now transfer the contents to a blender, along with the salt, and blend until you achieve the desired consistency. About 30 seconds should be about right.
- Next, transfer back to a glass jar with a tight fitting lid and refrigerate for another 24 hours before using.