Luckily, I'm not totally alone in my love for the condiment. My stepbrother is a particular fan of Dijon-style, which unfortunately only comes in tiny bottles and jars (which he empties onto one sandwich or burger). Since I was searching for something to include in his holiday basket this past Christmas, I decided to make him a jar. After all, I knew it was a fairly basic mixture of mustard seeds and vinegar for the most part. I found a pretty good looking recipe on Chow and made a couple additions to suit our needs and tastes. The best thing about homemade Dijon is that it only gets better with age - it tasted decent right after I blended it up, but after a week or two in the fridge it was amazing. Not bad for a few cents' worth of spices, some vinegar and the last of a bottle of wine!
Shared with Wellness Weekend
Makes 1 cup 2 tbsp, 18 (1 tbsp) servings
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
⅔ cup dry white wine
½ cup white wine vinegar
¼ cup mustard powder
½ tsp Kosher salt
1 tsp honey (vegans, use agave nectar or maple syrup)
- Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
- Transfer mustard seeds and liquid to jar of a blender.
- Add mustard powder, salt and honey.
- Puree until a coarse paste forms, but whole seeds still remain.
- Transfer to an airtight container and let rest in refrigerator for at least 2 days before use.
Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 31.8 mg
Total Carbs: 2.5 g
Dietary Fiber: 0.7 g
Protein: 1.9 g