Dijon mustard is a staple in many pantries, particularly in France where it is a part of several dishes. So you can only imagine the panic that ensued when there was a National shortage due to climate change affecting the growth of mustard seeds! While matters seem to have been resolved, we suggest you try your hand at making your own Dijon mustard just in case another tragic shortage occurs.
Ingredients:
- 4 tablespoons black mustard seeds
- 4 tablespoons yellow mustard seeds
- ¼ cup dry white wine
- ½ cup white wine vinegar
- ¼ cup water, as needed
Instructions:
- Add the mustard seeds, white wine, and vinegar into a container and stir. Cover with clingfilm and allow to sit for 24 hours. This will make a fairly spicy mustard—if you want it milder, swap out some of the black seeds for yellow.
- The next day, add the mixture to a food processor and blend. Add water as you go, depending on how thick you want the mustard to be.
- Once thick, transfer the mustard to a jar and add salt to taste.
- Allow the mustard to sit in the fridge for 1-2 days to allow the flavors to develop.
- If the mustard begins to separate, give it a good stir. Consume within 4 weeks.
