Ingredients:

  • ½ cup (100 g) Yellow Mustard Seeds (whole)
  • ½ cup (100 g) Brown Mustard Seeds (whole)
  • 1 cup (240 ml) Dry White Wine (e.g., Chardonnay or Sauvignon Blanc)
  • ½ cup (120 ml) Filtered Water
  • 1 medium (50 g) Shallot, finely diced
  • 2 cloves (10 g) Garlic, minced
  • 1 Tbsp (15 g) Kosher Salt
  • ½ tsp (2.5 g) Turmeric (optional, for color)
  • ½ cup (120 ml) High-Quality White Wine Vinegar
  • 1 Tbsp (15 ml) Honey or Maple Syrup (optional, to balance acidity)

Instructions:

  1. Combine the Seeds and Liquid: In an airtight container, combine the yellow and brown mustard seeds, white wine, and water. Stir well.
  2. Soak: Cover and allow the mixture to soak at room temperature for a minimum of 12 hours, or up to 24 hours, until the seeds are plump and have absorbed most of the liquid.
  3. Combine Aromatics: Transfer the entire soaked mixture (seeds and liquid), diced shallots, minced garlic, salt, and turmeric (if using) into a non-reactive saucepan.
  4. Gentle Heat: Place the saucepan over medium-low heat. Bring the mixture just to a simmer. Crucially, do not allow it to boil vigorously, as high heat quickly dissipates the pungency of the mustard seeds.
  5. Simmer and Thicken: Reduce the heat to low and cook gently, stirring frequently, for 25–30 minutes until the mixture thickens considerably and takes on a paste-like consistency.
  6. Cool Slightly: Remove the pot from the heat and allow the mustard base to cool for 10–15 minutes before blending.
  7. Blend: Transfer the warm mixture into a high-speed blender. Blend until the desired creamy smooth consistency is achieved. If too stiff, add a tablespoon of water or wine vinegar to loosen it.
  8. Add Acidity: Pour in the white wine vinegar and honey or maple syrup (if using). Blend for another 30 seconds to fully incorporate the finishing agents.
  9. Taste and Adjust: Taste the homemade Dijon mustard. Adjust salt or sweetness as needed. Transfer the finished mustard into sterilized jars, seal tightly, and refrigerate immediately.
  10. Maturation: Allow the mustard to rest in the refrigerator for a minimum of 48 hours before serving. This allows the flavors to fully marry and the initial volatile heat to stabilize into a smooth tang.