Making Dijon-Style Mustard
Soak yellow and brown mustard seeds in a mixture of white wine and white wine vinegar for at least 24 hours, then grind them into a thick, sharp paste. This process uses the acidity to temper the natural heat of the seeds, resulting in a pungent condiment that softens and mellows over the first week in the jar.
Patience is your primary ingredient.
The seeds must be fully hydrated before you blend them, or you will end up with a gritty texture rather than a smooth, emulsified spread.
- glass mason jar
- immersion blender or high-speed food processor
- fine-mesh sieve
What goes in.
- 1/2 cupyellow mustard seeds
- 1/2 cupbrown mustard seeds
- 1 cupdry white wine
- 1/2 cupwhite wine vinegar
- 1 tspkosher salt
The Soak
The mustard seeds need to absorb all the liquid to break down their enzymes. If the liquid isn't completely absorbed by the time you blend, the mustard will be thin and lack the signature sharp bite.
The method.
Combine the seeds and liquids
Add the yellow and brown seeds, white wine, vinegar, and salt to the glass jar. Seal it tight and leave it on your counter, out of direct sunlight, for 24 hours.
Assess the hydration
Check the jar. The seeds should have absorbed nearly all the liquid, swelling to three times their original size. If there is excess liquid, strain it off but reserve it.
Blend to texture
Pour the mixture into your processor. Pulse steadily. If it feels too stiff to move, add a tablespoon of your reserved liquid at a time until you reach a thick, ribbon-like consistency.
Strain for smoothness
For a refined finish, press the mixture through a fine-mesh sieve using the back of a spoon to remove the stubborn seed skins.
Cure
Transfer to a clean jar and refrigerate. The mustard will be aggressively hot immediately after blending; wait at least 3 days for the heat to stabilize.
When it doesn't go to plan.
Always use a dry white wine you would actually drink; the quality of the wine dictates the finish.
If you prefer a coarser, rustic texture, skip the straining step and blend for a shorter duration.
Store in the refrigerator to maintain the potency of the mustard oils.
The ones that keep coming up.
Why use both yellow and brown seeds?
Yellow seeds provide the base and texture, while brown seeds carry the pungent, volatile oils that give the mustard its characteristic sting.
How long will this last?
Kept in a sealed jar in the refrigerator, it maintains quality for up to three months.
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