Dijon Mustard

Freshly prepared Dijon mustard offers a far more superior flavour compared to commercial alternatives and is much easier than you'd think to create. This recipe outlines the process for creating high-quality Dijon mustard efficiently, using only a few simple steps.

Prep time

10 min

Yield

200 grams

Cook time

24 hrs

THE FACTS
Better fermenting at room temp

Alter the heat by reducing brown seeds

Lasts for 2 weeks in fridge

Can last up to 4 to 6 months*

INGREDIENTS

3 tbsp 15g brown mustard seeds

4 tbsp yellow mustard seeds

1/3 cup 75g white vinegar

1/4 cup 55g water or dry white wine

2 tbsp 30g shallot

1/2 onion 100g brown onion

1/2 tsp salt

1/2 tsp white pepper

1/4 tsp all spice

1 tsp brown sugar

Simplified Recipe Card

Whilst Dijon mustard was 1st created in Dijon, unlike Champagne, Dijon mustard can be authentically created in your very own kitchen.

You can follow the directions below or follow along with the...

Just a Sliver Tutorial

3 min

Dice shallot and brown onion.
In a large saucepan pour the white vinegar and white wine and have the heat set to medium low.
Add the diced onions.
Add the all spice, salt and white pepper, mix the contents of the pan until it simmers and keep on the simmer for 5 minutes.
Strain the liquid from the onions and set aside to cool slightly.
Add the yellow and the brown mustard seeds to the cooled onion water.
Store in the fridge for 48 hours or on the bench top or 24 hours.
Add fermented mustard seeds to a blender or food processor and blitz on high for up to 5 minutes
After 5 minutes scrape down the sides on the processor to ensure the contents are fully combined.
After 20 minutes you should have a spreadable mustard, however you can continue to blend until you have the consistency you desire.