Home Made Dijon Mustard
Dijon Mustard recipe is one of the simplest condiments that you can make in the comfort of your kitchen. This recipe of the Dijon Mustard is one of my favourite condiments that I use in cooking very often and my family loves it too.
Ever since I have left the US and France, I have found it hard to get Dijon Mustard at stores in India, this is when it struck to me to make it at home. All I had to do was phone a friend in France and ask her for a recipe to make it.
It was as simple as that. The dijon mustard once made, can be used instantly, but it does taste much better when it marinates for about 2 days. The longer you marinate the better zing and zang it gets.
Culinary Uses of Dijon Mustard
Originally from Dijon, France, Dijon mustard is a condiment made from mustard seeds, white wine and seasonings. Dijon mustard is the secret ingredient in making vinaigrettes as it acts as an emulsifier (helps keep the oil and vinegar from separating)
Dijon Mustard can be used as a dressing for salads, sauce for sandwiches, flavoring pastas, raita's, vegetables like potatoes and more. The list is large and has a wide room for experimentation. Do let me know if you have had any interesting recipes on the use of Dijon Mustard
- 1/2 cup mustard seeds (1/4 cup brown and 1/4 cup yellow)
- 1/2 cup dry white wine (like Sauvignon Blanc or Chardonnay)
- 1/4 cup of white wine vinegar
- 1 tablespoon honey
- 1 teaspoon salt
Directions for Home Made Dijon Mustard
In the first process, it is important to marinate the mustard seeds in the wine and vinegar for at least 2 days. It is also important to make sure you marinate it in a non reactive material like glass or ceramic stone. If you marinate it in a metal container it will reach with the metal to produce a rancid taste.
I like to use a glass bottle to marinate my mustard seeds, wine and vinegar. Add the mustard seeds, the wine and vinegar into the glass bottle, cover it and let it rest for 2 days in room temperature away from heat.
After two days of marination, using a blender or a stone motor and pestle grind the mustards with the wine and vinegar until you get a coarsely smooth mixture and the Dijon Mustard is ready to use after 1 day.
You get approximately 1 cup of Dijon Mustard using this recipe. You can now store the Dijon Mustard in a glass jar with a tight fitting lid and refrigerate it for 3 months.
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