|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|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.|
Making Dijon-style mustard from scratch is surprisingly simple. Originating from Dijon, France, this style of mustard is known for its bold, tangy, sharp flavor that is fantastic on sandwiches, and it's a popular ingredient in a variety of food recipes.
The key ingredients of any Dijon mustard are brown mustard seeds and white wine. It typically uses verjuice (a juice made of unripe grapes), but today, vinegar is a common substitute in commercial and homemade versions. Once you learn how easy and inexpensive it is to make at home, you might not want to buy a jar of Dijon at the store again.
This Dijon mustard recipe is a great introduction to homemade mustard. It requires just six ingredients, though you'll need to be patient because it takes three days before it's ready to eat. You'll start by soaking brown and yellow mustard seeds in white wine and vinegar; a little confectioners' sugar is added to tame the spicy taste of the mustard seeds. It's important to use a glass bowl for this step because the acid in the wine and vinegar can react with certain kinds of metal and produce an "off" taste. For the wine, choose a good-quality dry white wine, such as Chablis, sauvignon blanc, or chardonnay.
After 48 hours, you can blend the mustard to your preference. Keep it a little chunky or make it as smooth as you like; it's fantastic either way. Then, you'll simply have to refrigerate it for 24 hours to stabilize and let the flavor develop. It keeps for a couple of months, and you'll find plenty of uses for your Dijon mustard.
4 tablespoons brown mustard seeds
4 tablespoons yellow mustard seeds
1/2 cup dry white wine
1/2 cup white wine vinegar
2 tablespoons confectioners' sugar
1/2 teaspoon kosher salt
Gather the ingredients.
Combine the mustard seeds, white wine, white wine vinegar, and confectioners' sugar in a glass bowl.
Cover with plastic wrap and let sit at room temperature for two days.
Transfer the contents to a blender, along with the salt, and blend until you achieve the desired consistency—30 seconds should be about right.
Transfer back to a glass jar with a tight-fitting lid and refrigerate for another 24 hours before using. The mustard will keep in the fridge for a couple of months as long as it's tightly covered.
- Try this mustard with sherry wine vinegar instead of white wine vinegar for a subtle but unique flavor.