Dijon Mustard

I made my own mustard! How cool is that? Eric was seriously impressed, and I was seriously proud of myself. But really, it’s not hard at all. Now we eat it on our sandwich every day – so good! And none of those nasty preservatives. Hit up the bulk bins, fill up with mustard seeds and mustard powder, and make some yourself!

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Dijon Mustard
adapted from Food.com

2 cups dry white wine
1/2 large onion, chopped
2 garlic cloves, minced
1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
2 tablespoons mustard powder
3 tablespoons honey
2 teaspoons salt
1/4 cup apple cider vinegar

Start by simmering the onions and garlic in the white wine. Simmer for approximately 5 minutes, then strain out the solids, reserving the liquid. Discard the solids.

Combine the wine with the mustard seeds, mustard powder, honey, and salt. Heat slowly and stir continuously for another five minutes. Pour into a bowl and let sit in the refrigerator for two weeks.

At the end of the two weeks, add the vinegar. The mixture will seem runny at this point, still. Blend the whole mixture using an immersion blender, which will thicken the mustard. Taste, and adjust salt and vinegar as necessary.

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Trackbacks

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  2. […] suppose I have been on this make-everything-at-home hobby for a few years now. I’ve made mustard and crème fraiche from scratch, so it was only a matter of time before we at the Schneiderbach […]

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