Finding the right balance of four simple ingredients, paired with a little time, is all that's needed to make an excellent whole grain Dijon mustard at home.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Whole Grain Dijon Mustard
About This Recipe
|Yield:||makes about 1 cup|
|Active time:||10 minutes|
|Total time:||4 days|
|This recipe appears in:||Sauced: Whole Grain Dijon Mustard|
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1/2 cup dry white wine
- 1/2 cup white wine vinegar
- 1/2 teaspoon Kosher salt
- 1 teaspoon light brown sugar (optional)
Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
Transfer mustard seeds and liquid to jar of a blender. Add in salt and sugar, if using, and puree until mustard paste forms, but whole seeds still remain. Transfer to an airtight container and let rest in refrigerator for 2 days before use.