The recipe for traditional Dijon mustard necessarily includes brown or black mustard seeds and white wine, often other spices are added to the seasoning, but they are not necessary. Ready Dijon mustard is creamy, pale yellow.
Pick your recipe
Simple Dijon Mustard Recipe
The preparation of Dijon mustard will not take you more than a minute, but you will have to wait about a day for the soaked seeds to swell and cool the finished product for at least 12 hours before you can eat it. Keep this in mind when preparing to serve roast, kebab or fish with this homemade fragrant seasoning. For one cup of Dijon mustard you will need:
- 4 tablespoons of brown mustard seeds;
- 4 tablespoons of yellow mustard seeds;
- ½ cup dry white wine;
- ½ cup white wine vinegar;
- ½ teaspoon of finely ground salt.
Initially, Dijon mustard was made with "sour juice" - juice squeezed from unripe grapes, apples or other unripe green sour fruits or sorrel, lemon, sour.
Mix mustard seeds with wine and vinegar. It is important to do this in glassware so that the acid in wine and vinegar does not react with metals or plastic. Cover the mixture with food-grade plastic wrap and leave at room temperature for a period of 24 to 48 hours.
Put the contents of the vessel in the blender bowl, salt and mix until the desired consistency is obtained. Transfer to a sterilized glass jar, cover and put in the refrigerator. Mustard can be served after 12 hours, and it will be stored under a sealed lid for at least several months. Some housewives, planning to keep mustard for a long time, pour olive oil on top of it.