Difference between revisions of "Dijon Mustard"
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Silversunset (talk | contribs) (Created page with "__NOTOC__ ==Ingredients== * 1/2 cup brown mustard seeds * 1/2 cup yellow mustard seeds * 1/2 cup dry white wine * 2/3 cup white wine vinegar * 1 1/2 tsp salt * 1/2 tsp white p...") |
Silversunset (talk | contribs) (→Notes) |
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==Notes== | ==Notes== | ||
| + | * Brown mustard seeds are spicier, you can adjust the ratio of seeds to fit your desired spiciness level | ||
* Can be used right away but letting it mellow in the fridge for a few days will improve the flavor | * Can be used right away but letting it mellow in the fridge for a few days will improve the flavor | ||
* Keep refrigerated, stores for a couple months. | * Keep refrigerated, stores for a couple months. | ||
Revision as of 20:56, 2 May 2026
Ingredients
- 1/2 cup brown mustard seeds
- 1/2 cup yellow mustard seeds
- 1/2 cup dry white wine
- 2/3 cup white wine vinegar
- 1 1/2 tsp salt
- 1/2 tsp white pepper
- 1-2 tsp brown sugar (optional)
Directions
- Add mustard seeds, salt, and pepper to a bowl
- Add wine and vinegar and mix
- Cover with plastic wrap and refrigerate at least 8 hours (Overnight is ideal) - the seeds will about double in size
- Blend mustard to desired consistency
- Taste, and add brown sugar if too bitter
Notes
- Brown mustard seeds are spicier, you can adjust the ratio of seeds to fit your desired spiciness level
- Can be used right away but letting it mellow in the fridge for a few days will improve the flavor
- Keep refrigerated, stores for a couple months.