Why This Recipe Works
- Soaking whole mustard seeds for 2 days before blending mellows their heat and allows them to soften—an essential step for any mustard that is not ground to a fine, uniform paste.
- Partially blending the mustard yields a thick, paste like condiment studded with whole mustard seeds that pop in your mouth.
- An additional 2-day rest in the refrigerator mellows the mustard even further, eliminating overly bitter notes.
My earliest mustard attempts were always foiled by a bitterness that was hard to get rid of. Since then, I've been learning the balance and time needed to make great mustards, which are often so easy to put together and have a much better flavor than bottled, that I'm turning more and more to homemade. This whole grain Dijon is a great example.
It starts with a 50/50 combo of yellow and brown mustard seeds—yellow are more mild, while the brown yield a sharper flavor—that are soaked in a mixture of a dry white wine (a defining characteristic of Dijon mustard) and vinegar. As the seeds swell in the liquid, their pungent qualities start to dissipate, helping ensure a smoother mustard flavor as opposed to the intense heat that happens when simply mixing mustard powder with water.
After two days, the mustard is ready to be given a whirl in the blender—where I like to add just a little brown sugar to temper the heat even further—until a paste starts to form, but plenty of whole seeds remain to create a great texture.
In a final step, the mustard rests for another couple days in fridge, which mellows the bitterness that can plague homemade mustards right after they're ground together.
With the right balance of ingredients, some time, and very little effort, I was rewarded with a whole grain Dijon that had the exact mild bite and tang, paired with a bright mustard flavor that I find easily goes with so much—my favorite being a crusty baguette with charcuterie and cheese, where the texture and flavor of the mustard gets to shine against the simple and delicious pairings.
Whole Grain Dijon Mustard Recipe
A handful of simple ingredients and a little patience is all that's needed to make an excellent whole grain Dijon mustard at home.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|