📝 About This Recipe
Tracing its lineage back to the 14th century in the heart of Burgundy, France, this authentic Dijon mustard captures the sophisticated balance of sharp heat and acidic elegance. Unlike common yellow mustards, this recipe utilizes the traditional 'verjuice' profile—traditionally the juice of unripe grapes—reimagined here with a crisp dry white wine and vinegar base. The result is a creamy, pungent condiment that evolves in complexity as it ages, offering a culinary bridge between rustic tradition and modern gourmet flair.
🥗 Ingredients
The Seeds
- 1/2 cup Brown Mustard Seeds (for intense heat and authentic color)
- 1/4 cup Yellow Mustard Seeds (to balance the texture and bitterness)
The Infusion Liquid
- 1 cup Dry White Wine (preferably Chablis or a crisp Chardonnay)
- 1/2 cup White Wine Vinegar (high quality with 5-6% acidity)
- 1 small Shallot (minced very finely)
- 1 Garlic Clove (smashed)
Seasonings and Stabilizers
- 1 teaspoon Sea Salt (fine grain)
- 1 teaspoon Honey (to mellow the sharp acidity)
- 2-4 tablespoons Cold Water (to adjust consistency)
- 1/4 teaspoon Turmeric (optional, for a subtle golden hue)
- 1 pinch Cinnamon (the secret 'old world' aromatic touch)
👨🍳 Instructions
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1
In a small saucepan over medium heat, combine the white wine, white wine vinegar, minced shallot, and smashed garlic clove.
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2
Bring the liquid to a gentle simmer. Reduce the heat to low and let it cook for about 5-8 minutes until the liquid has reduced by about one-quarter and the aromatics have infused their flavor.
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3
Remove the saucepan from the heat and pour the liquid through a fine-mesh strainer into a glass bowl, discarding the solids (shallot and garlic). Let the liquid cool to room temperature.
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4
Place the brown and yellow mustard seeds into a clean glass jar. Pour the cooled infusion liquid over the seeds, ensuring they are completely submerged.
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5
Cover the jar with a lid or plastic wrap and let it sit at room temperature for at least 24 hours, or up to 48 hours. The seeds will absorb the liquid and swell significantly.
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6
Transfer the soaked seeds and any remaining liquid into a high-speed blender or food processor.
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7
Add the sea salt, honey, turmeric, and the pinch of cinnamon to the blender.
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8
Pulse the mixture initially to break down the seeds, then blend on high for 1-2 minutes. For a traditional 'Grey Poupon' style, blend until very smooth; for a rustic 'Moutarde de Meaux' style, leave it slightly coarse.
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9
If the mustard is too thick to blend properly, add cold water one tablespoon at a time until the desired creamy consistency is reached.
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10
Taste the mustard. Note: It will likely taste incredibly bitter and harsh at this stage—this is normal! The flavors need time to mellow.
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11
Transfer the mustard into sterilized glass jars. Press a piece of plastic wrap directly onto the surface of the mustard before sealing the lid to prevent oxidation (darkening).
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12
Place the jars in the refrigerator and allow the mustard to age for at least 2 to 5 days before using. This resting period is crucial for the chemical reaction that removes the bitter 'bite' and develops the signature Dijon heat.
💡 Chef's Tips
Always use glass or ceramic bowls; the acid in the mustard can react with metal and create a metallic off-flavor. If the mustard is too spicy for your palate after aging, whisk in a little more honey or a teaspoon of vegetable oil to coat the tongue. Never use boiling liquid to soak your seeds, as high heat deactivates the enzymes responsible for the mustard's characteristic heat. Ensure your mustard seeds are fresh; old seeds lose their potency and can result in a dull, flat-tasting condiment. For a smoother texture, pass the finished puree through a fine-mesh tamis or sieve to remove all remaining seed hulls.
🍽️ Serving Suggestions
Whisk into a classic French vinaigrette with extra virgin olive oil and lemon for a bright salad dressing. Slather generously over a crusty baguette with slices of salty jambon de Paris and Gruyère cheese. Use as a base for a honey-mustard glaze on roasted rack of lamb or pan-seared salmon. Serve alongside a charcuterie board featuring cornichons, pickled onions, and sharp aged cheddar. Fold a tablespoon into a warm Béchamel sauce to create a sophisticated 'Mornay' variation for vegetables.