The recipe for traditional Dijon mustard necessarily includes brown or black mustard seeds and white wine, often other spices are added to the seasoning, but they are not required. Ready-made Dijon mustard is creamy, pale yellow in color.
Simple Dijon Mustard Recipe
Cooking Dijon mustard will not take you more than a minute, but you will have to wait about a day for the soaked seeds to swell and cool the finished product for at least 12 hours before you can eat it. Keep this in mind when serving your roast, kebab or fish with this homemade flavoring. For one cup of Dijon mustard, you will need:
- 4 tablespoons of brown mustard seeds;
- 4 tablespoons of yellow mustard seeds;
- ½ glass of dry white wine;
- ½ cup white wine vinegar;
- ½ teaspoon of finely ground salt.
Initially, Dijon mustard was made with "sour juice" - juice squeezed from unripe grapes, apples or other unripe green sour fruits or sorrel, lemon, sour.
Mix mustard seeds with wine and vinegar. It is important to do this in glass containers so that the acid in wine and vinegar does not react with metals or plastic. Cover the mixture with plastic wrap and leave at room temperature for 24 to 48 hours.
Put the contents of the jar into a blender bowl, salt and mix until the desired consistency is obtained. Transfer to a sterilized glass jar, cover and refrigerate. Mustard can be served after 12 hours, and it will be stored under an airtight lid for at least several months. Some housewives, planning to store mustard for a long time, pour olive oil on top of it.
Dijon mustard with honey
For a honeyed, fruity Dijon mustard, you need:
1 cup yellow or brown mustard seeds
- 1 and ½ glasses of dry white wine;
- 1 cup of filtered water;
- ½ cup white wine vinegar;
- ¼ cups of dry mustard;
- 1 teaspoon of salt;
- 1 teaspoon of honey.
Sauces and salad dressings are made with Dijon mustard, meat and fish are baked, served with cold appetizers and hot dishes, and sometimes put in soup.
Soak mustard seeds in vinegar and white wine for at least 24 hours. Shake the vessel in which the seeds will swell. Place the swollen seeds in a blender, add salt and grind into a smooth, homogeneous mixture. Transfer it to a small saucepan, where pre-pour filtered water, mustard powder and bring the mixture to a boil, cook, stirring occasionally, over medium heat until the seasoning is reduced by a third. When the mustard is thick enough, add honey. Mix well, refrigerate and distribute in clean, sterilized jars. Let the mustard sit for 12 hours and you can use it.
