Dijon Mustard

Ingredients:

½ cup yellow mustard seeds
½ cup white wine
3 tablespoons of honey
3 tablespoons of apple cider vinegar
¼ teaspoon of salt

Directions:

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🥣 Step 1: Soaking & First Rest

1. Combine Seeds and Liquid: Pour the mustard seeds into a large measuring cup or jar. Add just enough liquid to fully cover the seeds—no more. You can always add a bit extra later.

2. The First Rest: This is the first of two resting periods. Cover the container and let the mustard rest for 2 to 3 days at room temperature (do not leave it out longer than a few days, as it's not refrigerated).

   • Flavor Tip: A shorter rest (e.g., 1 day) results in a more assertive, pungent flavor, while a longer rest yields a milder, more mellow flavor.

3. Maintain Liquid Level: The seeds will absorb liquid daily. Check them and add a little more liquid as needed to keep the seeds just barely covered.

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🌪️ Step 2: Blending and Customizing Texture

After the initial few days of soaking, the mustard is ready to blend.

Choose Your Blending Method

• Immersion Blender: This is the easiest option and gives you the most control over the final texture.

• High-Power Blender: This also works, but blending happens very quickly. Keep a close eye on it if you want to retain some whole seeds.

Choose Your Texture

This is where you customize your mustard. Blend to your preference:

Texture Goal	Blending Approach	Result
Smooth (Ballpark)	Blend completely until very smooth.	A classic, consistent texture.
Whole Grain	Omit blending entirely.	A rustic, chunky texture (less ideal for dipping).
Coherent Spread	Blend partially (50–75%) to break down some seeds.	A spreadable mustard with visible whole grains (my personal favorite).

🚫 Important Note: Resist the temptation to taste the mustard right now! It is often quite bitter at this stage.

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🕰️ Step 3: Final Aging and Flavor Tweaks

1. Transfer and Refrigerate: Transfer the blended mustard into glass jars, cap them tightly, and place them in the back of the refrigerator.

2. The Second Rest (Maturing): Forgetting about the mustard is part of the recipe! The mustard needs several weeks to mellow and mature. A longer aging period is fine.

3. Tasting and Adjusting: After the second aging period (several weeks), the mustard is ready to taste and tweak.

   • If it tastes bitter: Add a dash of maple syrup or honey.

   • If it tastes bland: Add a pinch of salt and/or a splash of apple cider vinegar.

   • Mix thoroughly after any additions.

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🧊 A Critical Note on Storage

This homemade mustard is NOT safe for storage outside the fridge. This recipe does not include the proper sanitization and canning steps required for pantry storage.

• It can last for months in the refrigerator (especially a vinegar-based recipe).

• NEVER store it outside the fridge. If you gift it, please inform the recipient!

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