Dijon Mustard
peppery, no nasties condiment
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
Cook Time
Serves
200g
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
Whilst Dijon mustard was 1st created in Dijon, unlike Champagne, Dijon mustard can be authentically created in your very own kitchen.
3 min
METHOD
1. Dice shallot and brown onion.
2. In a large saucepan pour the white vinegar and white wine and have the heat set to medium low.
3. Add the diced onions.
4. 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.
5. Strain the liquid from the onions and set aside to cool slightly.
6. Add the yellow and the brown mustard seeds to the cooled onion water.
7. Store in the fridge for 48 hours or on the bench top or 24 hours.
8. Add fermented mustard seeds to a blender or food processor and blitz on high for up to 5 minutesFood
9. After 5 minutes scrape down the sides on the processor to ensure the contents are fully combined.
10. After 20 minutes you should have a spreadable mustard, however you can continue to blend until you have the consistency you desire.
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