Dijon has been a mustard making centre since the Middle Ages. Traditionally it is made exclusively of brown mustard seeds soaked in verjus, the acidic juice of unripened grapes. For the sake of availability, I’ve used white wine, but if you have access to verjus, then all the better! I also use a 50/50 mix of black and yellow seeds, because that’s what I like, but also feel free to use your choice of seeds. The black or brown seeds have more mustard punch and the yellow seeds are milder. There is plenty of wiggle room to fit your taste, when it comes to mustard making, so play around. I also like to add a bit of dried mustard powder and onion powder to mine because I like the extra kick and the aroma, but they are completely optional.
Make It! Dijon Style Mustard
- coffee mill or mortar and pestle
- 1/4 cup brown or black mustard seeds
- 1/4 cup yellow mustard seeds
- 2 tbsps dry mustard powder (optional)
- 2 tsps sea salt
- 1 tsp onion powder (optional)
- 2 tsps white granulated sugar
- 1/2 cup white wine
- 3 tbsp white wine vinegar
- Place seeds in a coffee mill or mortar and pestle and grind to desired texture. You can choose to just crack the seeds or you can grind them into dust, depending on your preference.
- Place ground seeds into a bowl (for hotter mustard) or a saucepan (for mild mustard). Add mustard powder, salt, sugar, and onion powder.
- Pour in white wine and let stand to soak for 10 minutes, to form a paste. For mild mustard, place saucepan on medium low heat and stir for 10 minutes until heated through. Heating the seeds lowers the intensity of the mustard's heat.
- Mix in vinegar and add water a little at a time to adjust the consistency of the paste, if desired.
- Put your mustard in a jar. Use after 24 hours, when the mustard's flavour has developed. Freshly made mustard will be bitter. This resting time lets that bitterness subside. After 24 hours, you can taste your mustard and adjust the flavour by adding salt, sugar or vinegar, if you like.