Homemade Dijon Mustard
Homemade Dijon-Style Mustard
- Blender
- 8 tablespoons 80 g whole brown mustard seeds
- 7 ounces distilled white vinegar (divided)
- 4 ounces white wine
- 1 tablespoon granulated sugar
- 1½ tablespoons 12 g kosher salt (preferably Diamond Crystal)
- Soak the Mustard Seeds
- In a glass or non-reactive bowl, combine mustard seeds, 4 ounces of the vinegar, and all of the white wine.
- Cover and let soak at room temperature for 24–48 hours.
- (Longer soak = smoother, less bitter mustard.)
- Blend
- Transfer soaked seeds and liquid to a blender or food processor.
- Add the remaining 3 ounces of vinegar, sugar, and salt.
- Blend until smooth or slightly grainy, depending on preference.
- Rest & Mature
- Transfer mustard to a clean jar.
- Let it rest in the refrigerator for 48 hours before using to mellow the sharpness.
