Pardon me, but do your have any Grey Poupon?
There. I aged myself by quoting a commercial from the 1900s. You too, if you remember it.
Dijon Mustard is one of the most versatile condiments. It can be used as a spread, a sauce, or a binder in a vinaigrette. Here is a delectable recipe to make your own homemade Dijon mustard. You can make it hot and spicy or sweet and tangy, whatever floats your boat. It’s pretty easy, and makes an excellent gift.
First, a disclaimer. I am not the biggest mustard fan. Maybe this stems from being a vegetarian, but I don’t even think to grab a bottle and spread it on a sandwich. I use it almost everyday to make vinaigrettes, though. One day, I checked the label and realized that I was going to all the trouble to make my own salad dressing, but the mustard was adding all sorts of processed gunk to my homemade vinaigrette. There had to be a better way.
There is; make your own.
- 2 T yellow mustard seeds
- 1½ c brown mustard seeds
- 1 T dry mustard powder
- ½ cup white wine vinegar
- ½ cup white wine
- 2 cloves of garlic, roughly chopped
- 1 t honey
- 4 peppercorns
- ½ t sea salt
- Heat the vinegar, wine, garlic, and peppercorns in a small saucepan over a medium flame. Once hot, stir in honey and salt. Heat for 3-5 minutes to infuse the flavors.
- Place the mustard seeds and powder in a small glass or ceramic bowl. Pour the wine mixture through a strainer and into the bowl and stir. Now choose your own adventure. If you want a hot mustard, let the mixture sit for 5 minutes, then process it in a small food processor, a spice grinder or with a mortar and pestle. If you want a milder flavor, cover it and allow it to rest for a day in the refrigerator before processing. (I choose to wait.) Store in a jar in the refrigerator for up to a month. Enjoy!
The Bottom Line
Who knew it was so easy to make mustard?
You can experiment adding different flavors to the wine mixture (dill, shallots, peppers, fruit puree…) to make it your own. I like mixing mine with honey to make a dip for french fries. It’s very tasty and it’s fun to experiment adding and reducing the heat until you get it just right. In fact, I enjoy it so much that I add a teaspoon to sauces for an extra flavor punch. It’s amazing.
As far as cost is concerned, this can be pricey because mustard powder and seeds are expensive. You won’t save or lose money making your own. The real reason to do this is for the culinary adventure and to avoid eating unnecessary corn syrup, potato powder and who knows what else they add.
Can I add one more corny joke without losing you?
It was Colonel Mustard in the library with the wrench.
OK, that’s enough of my 80s childhood seeping into the food section. Try the recipe. It’s really good and can make a great present too.
Sarah, I’m so sorry. I just realized that this recipe was transposed incorrectly when I transferred files. I have adjusted the amounts and do apologize for the mistake. The key is to use equal parts white wine and white wine vinegar.
Hello,
When you process it and there is not enough liquid, what do you add?
Thanks,
Sarah