📝 About This Recipe
Tracing its lineage back to the 14th century in the Burgundy region of France, this authentic Dijon mustard replaces traditional vinegar with 'verjuice' or a crisp white wine for a sophisticated, pungent profile. This recipe balances the fiery heat of brown mustard seeds with the mellow complexity of shallots and honey, creating a spread that is worlds away from store-bought varieties. Its silky texture and sharp, nose-tingling finish make it an indispensable condiment for the discerning pantry.
🥗 Ingredients
The Mustard Base
- 1/2 cups Brown mustard seeds (for intense heat and spice)
- 1/4 cups Yellow mustard seeds (to balance flavor and texture)
- 2 tablespoons Dry mustard powder (Colman's style for added kick)
The Infusion Liquid
- 1 cup Dry white wine (preferably Chablis or Sauvignon Blanc)
- 1/2 cup White wine vinegar (high quality, 6% acidity)
- 1 large Shallot (minced very finely)
- 1 Garlic clove (smashed)
- 4-5 Whole peppercorns (black or white)
Seasoning & Finish
- 1 1/2 teaspoons Fine sea salt
- 1 tablespoon Honey (to cut the bitterness)
- 2-3 tablespoons Cold water (as needed for consistency)
👨🍳 Instructions
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1
In a small saucepan, combine the white wine, white wine vinegar, minced shallot, smashed garlic clove, and peppercorns.
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2
Bring the liquid to a gentle simmer over medium heat. Let it reduce by about one-quarter, which should take roughly 8-10 minutes. This concentrates the aromatics.
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3
Remove the saucepan from the heat and let the liquid cool completely to room temperature. This is crucial; hot liquid can turn mustard seeds bitter.
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4
Strain the cooled liquid through a fine-mesh sieve into a glass bowl or jar, discarding the solids (shallots, garlic, and peppercorns).
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5
Add the brown mustard seeds, yellow mustard seeds, and dry mustard powder to the strained liquid. Stir well to ensure all seeds are submerged.
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6
Cover the jar with plastic wrap or a lid and let it sit at room temperature for at least 24 to 48 hours. The seeds will absorb the liquid and soften significantly.
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7
Transfer the soaked seed mixture into a high-speed blender or food processor. Add the sea salt and honey.
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8
Blend on high for 2-4 minutes. For an authentic Dijon, you want a very smooth, creamy consistency. If the mixture is too thick, add cold water one tablespoon at a time.
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9
Taste the mustard. Note that it will taste quite bitter and aggressively sharp at this stage—this is normal for fresh mustard.
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10
Transfer the mustard to a clean glass jar. Press a piece of plastic wrap directly onto the surface of the mustard to prevent oxidation, then seal with a lid.
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11
Refrigerate the mustard for at least 2-3 days before using. This 'mellowing' period allows the heat to stabilize and the flavors to harmonize.
💡 Chef's Tips
Use only glass or ceramic bowls; the acid in the mustard can react with metal and create a metallic off-flavor. If you prefer a 'grainy' mustard, pulse the blender briefly rather than running it on high. For a spicier kick, use more brown seeds; for a milder flavor, increase the ratio of yellow seeds. Never use boiling liquid to soak your seeds, as high temperatures deactivate the enzymes that create the characteristic heat. The bitterness will naturally fade after a few days in the fridge, so be patient before your first tasting.
🍽️ Serving Suggestions
Whisk into a classic vinaigrette with extra virgin olive oil and lemon for a bright salad dressing. Slather generously onto a warm croque monsieur or a crusty baguette with jambon de Paris. Serve as a sharp accompaniment to a charcuterie board featuring cornichons and aged Gruyère. Use as a marinade for roasted chicken or pork loin to create a beautiful, savory crust. Mix a spoonful into pan juices after searing steak to create a quick, creamy mustard pan sauce.