Dijon Mustard from Sara Moulton
Master the art of homemade condiments with Sara Moulton's Dijon Mustard recipe, a vibrant blend of bold flavors and simple techniques. This DIY Dijon mustard combines yellow mustard seeds soaked in dry white wine and white wine vinegar, creating a deep, tangy base. Infused with the aromatic notes of fresh shallot, garlic, and a hint of turmeric for color, this mustard boasts a perfectly balanced sweetness and spice. Ready in just minutes of active prep time but requiring a short resting period for the flavors to harmonize, this recipe is worth the wait. Whether slathered on sandwiches, paired with charcuterie, or whisked into salad dressings, this homemade Dijon mustard is a culinary staple that puts store-bought versions to shame. Ideal for food enthusiasts and condiment connoisseurs, it offers a simple yet gourmet touch to elevate your pantry essentials.
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Recipe Information
Ingredients
- 6 tablespoons Yellow mustard seeds
- 1 cup Dry white wine
- 0.5 cup White wine vinegar
- 1 small Shallot
- 1 clove Garlic
- 1 teaspoon Sugar
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground turmeric
- 0.25 cup Water
Instructions
Combine the yellow mustard seeds, dry white wine, and white wine vinegar in a medium-sized bowl or jar. Cover and let the mixture sit at room temperature for 24-48 hours to allow the seeds to soften and absorb the liquid.
In a small saucepan, combine the finely chopped shallot, minced garlic, sugar, kosher salt, and ground turmeric with 1/4 cup water. Heat over medium-low heat, stirring occasionally, until fragrant and slightly reduced, about 5 minutes. Remove from heat and let cool to room temperature.
Transfer the mustard seed mixture and the cooled shallot-garlic mixture to a blender or food processor. Blend until the mixture reaches your desired mustard consistency. For a smoother mustard, blend longer; for a coarser texture, pulse the mixture instead.
Taste the mustard and adjust the seasoning with additional salt or sugar if necessary. If the mustard is too thick, add a little more water, 1 tablespoon at a time, until you reach your preferred consistency.
Transfer the mustard to an airtight container or jar. Let it sit in the refrigerator for at least 24 hours before using to allow the flavors to meld and mellow.
Store the mustard in the refrigerator for up to 1 month. Stir before using if it separates over time.
Nutrition Facts
Calories |
46 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
