Can You Cut The Mustard?
One of my favorite additions to almost anything is mustard. This homemade Dijon Style Whole Grain Mustard will become your house “signature” mustard! Easy to make and fun to conjure up creative variations too. Mustard is easily preserved for storing or gift-giving too.
I have always loved mustard. My very first ball-park dogs (Dodger Dogs!) were mustard and onions. That’s really all I’ve ever needed on my perfect “dog”.
My mustardy love just blossomed from there. Now, I love to peruse the gourmet isles in pursuit of the best mustard I can find. Well, if you really love mustard as I do, why not make your own at home? Sure, this is one of those things you can buy, but I love trying to make things myself and serving friends and family. The taste is great and it’s so easy too. I love to say, “I made that mustard myself”.
Mustard is one of those things I had never really stopped to consider how it’s made, let alone thought to make it myself. Obviously, there are a lot of folks making really creative mustards because you see them everywhere. Really tasty mustard makes so many recipes even better. I also love to use it with appetizers and especially love it served as a featured addition to a charcuterie.
The mustard will need to rest in the jar for about 4 weeks to mellow out and enhance the flavors. This is a great base to start making variations of flavored mustard. Add onions, herbs, spices, honey and find your signature mustard style Plus, it’s so easy to preserve. See my notes below and you’re on your way to mustard mania!
About Dijon Mustard
Dijon mustard (Moutarde de Dijon) is traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the epicenter of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. First used in 1336 for the table of King Philip VI, it became popular in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes.
The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water, and salt designed to imitate the original verjuice.
Making Your Own Dijon Mustard Variations
I love classic Dijon Mustard, but why stop there? Why not have all your favorite varieties at the ready? I made onion dijon, raspberry honey-dijon, honey dijon and they are all incredible. My favorite, the sweet taste of the onion dijon. Just every so thinly slice a few onions and let them cook very slowly with just a pinch of salt, 1 tablespoon of dark brown sugar, and a little butter, about 1 tablespoon It should take a few hours to caramelize your onions. Add a little more brown sugar to taste, then mix with your mustard.
Preserve for later or enjoy refrigerated for about 1 month. This mustard is so good, you’ll want to eat it with a spoon! But, great on burgers, chicken, you name it. Whatever you like with mustard.
For honey mustard, you can taste as you go. I put quite a bit of honey, about 20% to mustard for my variations.
How To Make Dijon Style Whole Grain Mustard
Into a wide non-reactive bowl (stainless steel or ceramic), add 1/4 cup each of brown and yellow mustard seeds. Add 1/2 cup of white wine vinegar and 1/2 cup of dry white wine, such as Sauvignon Blanc, Pinot Grigio, or even Chardonnay. Next, add 1/2 teaspoon salt and 1/2 teaspoon turmeric powder. Turmeric is optional but will add to the rich golden color with little change to the flavor. For a little sweetness, add 1-2 tablespoons of brown sugar. That amount of sugar will not really be noticed as sweet, but tone down the bite a bit. Mix well and cover tightly with plastic wrap.
Let the dish sit out for 24 to 36 hours to soften the seeds as they soak up all the wine and vinegar.
After two days, add the mixture to the bowl of your food processor. Process for about 30 seconds to breakdown the seeds, but not too much to over puree. The brown seeds are harder than the yellow and will take longer to break down. Keeping the seeds from completely breaking will add to the texture of the whole grain mustard.
Into a sterilized glass canning jar, add the ingredients and secure the lid. This mustard will keep refrigerated for up to 3 months refrigerated, once opened or refrigerated without canning.
Ready to try your mustard out? Here’s a link to one of my favorite recipes featuring a most delicious mustard: https://wp.me/p9KEfL-1KS
Canning (Preserving) Your Homemade Dijon Style Whole Grain Mustard
Sterilize canning jars. If you double this recipe, you would need 4 4 ounce canning jars, and lids. Boil the water in the canner, according the instructions. Simmer the processed mustard until warm and fill the jars, leaving 1/4 inch head room. Remove any air bubbles and wipe the tops of the jars removing any mustard from around the top of the jars. Simmer the lids in water, then top the jars. Secure with the bands until just tightened, but not too tight.
Put the jars into the boiling water canner and let process, covered for 10 minutes. Turn the heat off and let the jars sit covered, 5 more minutes. Remove the jars and let them sit undisturbed until cool.
Preserved mustard will keep 12 months before opening. Be sure to refrigerate after opening or if the seal is broken.
Serve mustard with charcuterie, as an ingredient in recipes, on sandwiches, or any way you like to enjoy mustard! What better than whole grain mustard with homemade pretzels? Here’s my recipe, these pretzels should be illegal they’re so good! https://wp.me/p9KEfL-1hK
Enjoy!
Mustard - Homemade Dijon Style Whole Grain Mustard
Notes
Canning (Preserving) Instructions
Sterilize canning jars. If you double this recipe, you would need 4, 4 ounce canning jars, with lids and bands.
Boil the water in the canner, according the instructions or your canner.
Simmer the processed mustard until warm and fill the jars, leaving 1/4 inch head room. Remove any air bubbles and wipe the tops of the jars removing any mustard from around the top of the jars.
Simmer the lids in water, then top the jars.
Secure with the bands until just tightened, but not too tight.
Put the jars into the boiling water canner and let process, covered for 10 minutes.
Turn the heat off and let the jars sit covered, 5 more minutes.
Remove the jars and let them sit undisturbed until cool.
Preserved mustard will keep 12 months before opening. Be sure to refrigerate after opening or if the seal is broken.
Ingredients
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup white wine vinegar
- 1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio, etc)
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
Optional (for sweeter mustard)
- 1 to 2 tablespoons light brown sugar
Instructions
- Into a wide non-reactive bowl (stainless steel or ceramic) , add 1/4 cup each of brown and yellow mustard seeds.
- Add 1/2 cup of white wine vinegar and 1/2 cup of dry white wine, such as Sauvignon Blanc, Pinot Grigio or Chardonnay.
- Next add 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.
- Note: Turmeric is optional, but will add to the rich golden color with little change to the flavor. Mix well and cover tightly with plastic wrap.
Option: For a slightly sweeter mustard Flavor,
- add 1 to 2 tablespoon light brown sugar
- Let the dish sit out for 24 to 36 hours to soften the seeds
- After two days, add the mixture to the bowl of your food processor.
- Process for about 30 seconds to breakdown the seeds, but not too much to over puree.
- The brown seeds are harder than the yellow and will take longer to break down.
- Keeping the seeds from completely breaking will add to the texture of the whole grain mustard.
- Into a sterilized glass canning jar, add the ingredients and secure the lid.
- This mustard will keep refrigerated for up to 3 months.
See notes for canning instructions
Karen Harris https://www.bittersaltysoursweet.com
