Dijon Style Mustard with Black Mustard Seeds

 

A few years ago, I thought it would be fun to learn how to make mustard.  I saw all kinds of recipes.  Some recipes used dry mustard powder.  A lot of recipes use turmeric powder for color.  Some recipes were cooked.  The variations seemed endless. 

Then I found this recipe.  It is a basic recipe with few ingredients and is doable in most household kitchens.  The only special equipment needed is an immersion blender. 

A standard blender will also work but the immersion blender is easier.  With the immersion blender clean up is easier and you lose less product due to fewer nooks and crannies.

I use this recipe to make a Dijon Style mustard.  This batch of mustard used only black mustard seed.  This gives the finish product an aroma that is similar to that of a Chinese style mustard. 

The aroma is worse than its bite in this case.  Still, it is very tasty and is my favorite variation on the theme so far.

The process of making this mustard starts with measuring a half cup of mustard seeds.  

 

The seeds go into a non-reactive container.  (A non-reactive container is one that will not react with an acid like vinegar).  Then, three fourths of a cup of cider vinegar and a third of a cup of water are added to the seeds.

 The mustard seeds soak in the cider vinegar and water for two days at room temperature.  This allows them to hydrate and soften.  

You can see in this photo vs the previous photo, most of the mustard seeds are sunken and no longer floating.  This indicates that they are hydrated.

After two days, the mustard seed, cider vinegar and water mixture is puréed to the desired state of smoothness.  I like mine slightly coarse.  Thin the purée to desired thickness with either water or white wine.  I use white wine to achieve something close to a Dijon style mustard flavor.  

The printed recipe I have states this mustard “keeps for a month chilled.”  I have used this mustard up to 3 months after it was made.  In the refrigerator it may dry out slightly, if this happens, add small amounts to water or white wine to achieve desired consistency. 

The batch of mustard shown has a ph value of 3.99.  This makes it a high acid food.  High acid foods are not favorable for harmful pathogenic growth.  Still, err on the side of caution and keep the mustard in the refrigerator.

#LifeLongLearning #LIfeLongTeaching #FamilyFood #Mustard

Mustard

Yield: 1 ½ c

 ½ c yellow mustard seeds

¾ c cider vinegar

1/3 c water

1 ¼ t sugar

1 ½ tsp salt

Soak mustard seeds in vinegar and water at room temperature for 2 days (if the seeds are not submerged, add just enough water to cover).

Puree the mustard seed mixture with the sugar and salt, using an immersion blender, until the desired texture (smooth or coarse) is achieved.

Thin to desired consistency with additional water.

Keeps chilled for 1 month.

Notes:

Add 1 – 2 T white wine when pureeing or in place of the water to thin to consistency for a Dijon style mustard.

Alter the texture by varying how you much you puree the mixture; very coarse or smooth or in between and by not using all the soaking liquid 

This works with black mustard seed too.  Gives hints of Chinese mustard.

I hope you enjoyed this post.  As always, your comments or questions are welcome.

Until next time,

Bon Appetit Y'all

Leslie Bartosh