📝 About This Recipe
Originating from the cathedral city of Meaux in France, this legendary condiment is celebrated for its rustic, pebbly texture and sophisticated vinegary punch. Unlike smooth dijon, this 'Pommade' style mustard balances the fiery heat of brown mustard seeds with the mellow sweetness of yellow seeds and a touch of honey. It is a timeless pantry staple that elevates everything from a simple crusty baguette to a grand roast beef with its crunchy pop and complex aromatic profile.
🥗 Ingredients
The Mustard Base
- 1/2 cup Brown mustard seeds (provides the characteristic heat)
- 1/2 cup Yellow mustard seeds (milder and adds bulk)
- 2 tablespoons Dry mustard powder (acts as a binder and intensifies flavor)
The Macerating Liquid
- 3/4 cup Verjus or dry white wine (Chardonnay or Sauvignon Blanc works best)
- 1/2 cup Raw apple cider vinegar (high quality with 'the mother' preferred)
- 1/4 cup Cold filtered water
Aromatics and Seasoning
- 1.5 teaspoons Fine sea salt (adjust to taste)
- 1 tablespoon Honey or light agave nectar (to balance the acidity)
- 1/8 teaspoon Ground allspice (a subtle secret for depth)
- 1 pinch Ground cinnamon (traditional in Meaux-style recipes)
- 1/4 teaspoon Garlic powder (optional, for a savory backbone)
👨🍳 Instructions
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1
Begin by selecting high-quality, fresh mustard seeds; older seeds can result in a bitter or dull condiment.
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2
In a non-reactive glass or ceramic bowl, combine the brown mustard seeds, yellow mustard seeds, and mustard powder.
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3
Pour the white wine (or verjus), apple cider vinegar, and filtered water over the seeds. Stir well to ensure every seed is submerged.
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4
Cover the bowl tightly with plastic wrap or a lid and let it sit at room temperature for at least 48 hours. The seeds will absorb the liquid and swell significantly.
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5
After 48 hours, check the seeds. They should be plump and most of the liquid should be absorbed. If it looks too dry, add a tablespoon of water.
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6
Transfer the mixture to a food processor or a large mortar and pestle.
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7
Add the sea salt, honey, allspice, cinnamon, and garlic powder to the mixture.
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8
Pulse the food processor in short bursts. The goal is a 'Moutarde à l'Ancienne' texture—roughly 1/3 of the seeds should be crushed to create a creamy paste, while 2/3 remain whole and crunchy.
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9
Taste the mustard. Note that it will be very pungent and slightly bitter at this stage; this is normal and will mellow with aging.
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10
Transfer the mustard into sterilized glass jars, leaving about half an inch of headspace at the top.
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11
Tap the jars firmly on the counter to remove any air bubbles which can cause spoilage.
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12
Seal the jars and place them in the refrigerator. Let the mustard age for at least 2 weeks before using. This 'mellowing' period is essential for the flavors to harmonize.
💡 Chef's Tips
Always use cold liquids; hot liquids can deactivate the enzymes that provide the mustard's heat. If you prefer a spicier mustard, increase the ratio of brown seeds to yellow seeds. Avoid using metal bowls or utensils during the soaking process as the vinegar can react with the metal and impart a metallic taste. If the mustard is too thick after aging, stir in a teaspoon of wine or water until the desired consistency is reached. Sterilize your jars in boiling water for 10 minutes to ensure your mustard stays fresh for up to 6 months in the fridge.
🍽️ Serving Suggestions
Serve alongside a traditional Charcuterie board with cornichons and cured meats. Whisk into a classic French vinaigrette with shallots and walnut oil for a robust salad dressing. Slather generously over a pork tenderloin before roasting to create a flavorful, textured crust. Pair with a sharp aged Gruyère cheese and a crisp glass of Chablis or dry cider. Fold into a warm potato salad with fresh parsley and crispy bacon bits.