Homemade Traditional Dijon Mustard

Mustard is my favorite condiment and I love so many of the different varieties. From the sweet mustards of Bavaria, to Ballpark screaming yellow mustard to my much loved honey mustard dipping sauce. But this, this my friends is the Holy Grail of all mustards; direct from France is the infamous Dijon Mustard! History notes that Dijon Mustard hails from the city of Dijon in the Burgundy region of France. In order to be “Dijon” mustard it must include mustard seeds, dry white wine, white wine vinegar and salt. Nothing else need apply. In doing research for this blog I found recipes that included shallots, onions, garlic, sugar, pepper and even allspice. All of that may make a lovely mustard but it is not Dijon Mustard! So today we are making the traditional Dijon Mustard just as it was developed in France. Dijon Mustard when purchased in store can be rather pricey, which is a word that tells me I can do better, much better! So here, for the cost of mustard seeds which was about 25 cents and 10 cents worth of white wine and white wine vinegar, is a rather perfect (I think) Dijon Mustard. It is about medium sharp, and you can adjust the heat level by using more brown mustard seeds and fewer yellow mustard seeds. Sparky and I both think this combination works very well. In order for the flavors to meld and lose their bitterness, I advise waiting 3 days before using the mustard. That was today for us and it was delicious spread on a cracker topped with a slice of homemade venison summer sausage. Tonight I smeared it on chicken thighs then dipped them in seasoned Panko Bread crumbs before cooking. Fabulous! Those are Sparky’s hands helping me with the photo. So easy to make. The soaking time is the longest part.

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Homemade Traditional Dijon Mustard

Dijon Mustard can be so sharp it will knock your socks off! It can also be medium sharp or even mild in flavor. It all depends on the mustard seeds you choose to use. Black mustard seeds are killers. Brown mustard seeds are a more medium sharp and yellow seeds are the mildest. I chose to make a medium sharp mustard and we were really happy with how it turned out. Mind you, I had never made Dijon Mustard before, so it was a guesstimate on my part but we think my guess was good. Neither too hot nor too mild, but feel free to adjust the seeds to your likening.

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 12 hours hrs 15 minutes mins

Servings 6 ounces

Ingredients

  

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• 3 Tbsp yellow mustard seeds
• 3 Tbsp brown mustard seeds
• 1/3 cup white wine vinegar
• 1/3 cup dry white wine
• 3/4 tsp salt

Instructions

 

• Combine all the ingredients in a small nonmetallic bowl. Cover with plastic wrap and refrigerate at least 12 hours and up to 24 hours to soften the seeds.
  
• Spoon into a food processor and process until thick and chunky. I used my immersion blender and it worked great.
  
• If you like a more rustic mustard with lots of seeds, then you are done. I like a smoother product so I took it another step.
  
• Spoon the mustard mixture into a sieve. Using the back of a heavy spoon, push the mustard through the sieve. This removes most of the seed hulls.
  
• Spoon into a clean glass jar and place in the fridge for a couple of days to meld the flavors. Oh my goodness, is this ever delicious! We taste tested it by putting a little bit on a cracker and topping it with a thin slice of summer sausage.
  
• There are so many uses for Dijon mustard. I coated chicken thighs with the mustard, then pressed seasoned Panko bread crumbs into the mustard. Skin side down, I browned the chicken on the stove top, then finished baking it in the oven. Delicious!
  
• Thanks for stopping by today my friends. This past week has brought some terrible weather patterns across the country with sub zero temps and massive power outages. I hope and pray you and yours all are safe and secure. And with that, our journeys continue. Hugs and much love from me, Karen,TJG

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