📝 About This Recipe
Hailing from the historic wine regions of Southwest France, Bordeaux Mustard is a sophisticated, dark-hued condiment defined by its use of unfermented grape juice (must) or rich red wine. Unlike its sharp Dijon cousin, this variety offers a mellow, sweet-savory profile with deep notes of cloves and cinnamon. It is the ultimate expression of French terroir, transforming a simple mustard seed into a velvety, purple-tinted masterpiece.
🥗 Ingredients
The Mustard Base
- 1/2 cup Brown mustard seeds (for a bold, spicy kick)
- 1/4 cup Yellow mustard seeds (for milder flavor and better texture)
- 2 tablespoons Mustard powder (to help emulsify and thicken)
The Liquid Infusion
- 1 cup Dry Red Wine (Bordeaux or Merlot) (high quality for better depth)
- 1/2 cup Red wine vinegar (6% acidity is ideal)
- 1/4 cup Verjus (or unsweetened grape juice) (traditional for authentic Bordeaux style)
Aromatics and Sweeteners
- 3 tablespoons Brown sugar (packed)
- 1.5 teaspoons Sea salt (fine grain)
- 1/4 teaspoon Ground cloves (the signature Bordeaux spice)
- 1/4 teaspoon Ground cinnamon (adds warmth)
- 1/8 teaspoon Allspice (ground)
- 1 tablespoon Honey (for a glossy finish)
- 2-3 tablespoons Cold water (as needed for consistency)
👨🍳 Instructions
-
1
In a non-reactive glass bowl or jar, combine the brown mustard seeds, yellow mustard seeds, red wine, and red wine vinegar.
-
2
Stir the mixture thoroughly, cover tightly with plastic wrap or a lid, and let it sit at room temperature for at least 24 hours (up to 48 hours). This softens the seeds and allows the enzymes to activate.
-
3
After the soaking period, you will notice the seeds have plumped up and absorbed most of the liquid. Transfer the entire mixture into a high-speed blender or food processor.
-
4
Add the mustard powder, verjus (or grape juice), brown sugar, sea salt, cloves, cinnamon, and allspice to the blender.
-
5
Pulse the mixture until you reach your desired consistency. For a traditional Bordeaux style, aim for a slightly coarse, rustic texture rather than a perfectly smooth paste.
-
6
If the mixture appears too thick or dry, add cold water one tablespoon at a time while blending until it reaches a spreadable consistency.
-
7
Transfer the blended mustard into a small heavy-bottomed saucepan over very low heat.
-
8
Whisk in the honey and gently warm the mustard for about 5-8 minutes. Do not let it boil; we are simply looking to dissolve the sugars and mellow the raw bite of the mustard seeds.
-
9
Remove from heat and let the mustard cool completely in the pan. The flavors will continue to meld as it cools.
-
10
Once cooled, spoon the mustard into sterilized glass jars. The color should be a beautiful, deep reddish-purple.
-
11
Wipe the rims of the jars and seal tightly. Store in the refrigerator for at least 3 days before using; fresh mustard is often unpleasantly bitter and needs time to 'cure'.
💡 Chef's Tips
Always use non-reactive bowls (glass or ceramic) as mustard reacts with metal and can develop a metallic taste. If the mustard is too spicy for your palate, increase the brown sugar or honey slightly during the warming phase. For a smoother 'Moutarde de Bordeaux', pass the blended mixture through a fine-mesh sieve to remove the seed husks. Never boil the mustard, as high heat can destroy the volatile oils that give mustard its characteristic flavor and heat. The mustard will thicken significantly as it chills in the fridge; stir in a teaspoon of wine if it becomes too stiff.
🍽️ Serving Suggestions
Serve alongside a classic Charcuterie board featuring pâté, cornichons, and aged Comté cheese. Use it as a glaze for roasted pork tenderloin or a rack of lamb during the last 15 minutes of cooking. Whisk into a vinaigrette with walnut oil and shallots for a robust winter salad dressing. Spread generously on a crusty baguette with slices of leftover roast beef. Pair with a glass of the same Bordeaux wine used in the recipe to highlight the grape notes.