How to Make Dijon mustard at home
Mustard is an old spice that has been around since the 13th century. Dijon is a town in Burgundy where mustard is made. There are dozens of different of types of mustard. The recipes are guarded by the Order of Mustard and Vinegar Makers. In 1996 purists created The Fellowship of Dijon Mustard to protect original recipes so they do not get lost in time.
- 100 grams / 3.5 oz black mustard seeds.
- 50 ml / 1.5 fluid oz (or perhaps a little more) dry white wine
- 30 ml / 1 fluid oz (or perhaps a little more) white wine vinegar
- A few tablespoons of water for making the mustard
- Water for soaking the seeds
- Salt to taste
- Pinch of sugar
Note: The mustard seeds have to be soaked in water for at least 2 hours (some people like to add some vinegar to the water, but that is up to you to try).
COOKWARE and UTENSILS (affiliate links)
- Soak seeds in water for at least 2 hours
- Drain the seeds through a sieve and place in the mortar and grind with the pestle. The grinding process will take some time with the object of extracting the yellow mustard from the husks.
- When the yellow begins to appear (after about 10 minutes) the liquids can start to be incorporated by first adding the wine. Continue grinding.
- The vinegar and salt can then be added, but the grinding needs to continue until the mixture becomes fine, although some people may prefer a coarser mustard.
- Once the desired consistency is reached, the mustard should be tasted for the purpose of adjusting the flavours. (it will be hot, and if you wish the mustard to be milder, it has been said that the vinegar should be added at an early stage.) the second alternative is to use yellow mustard seeds that are milder.
- Adding sugar will break down bitterness, and more vinegar and/or wine will reduce the heat.
- The mixture is then passed through a sieve, using the back of a metal or wooden spoon. It may be necessary to pass it through twice to obtain the desirable smoothness.
- Store the mustard in a jar and refrigerate for a few days to allow to mature (this will also reduce the ‘heat’ of the mustard).