This spicy tangy Dijon-style mustard is a new staple in our house. The only downside, is that there’s no instant gratification. This one will make you wait 48 hours but its worth the wait! Its also a great introductory condiment with lots of room for error and experimentation with little downside. There’s almost nothing you could do to this mustard that would mess it up!
Ingredients
- 80g Mustard Seed
- 7oz White Vinegar (divided)
- 1T Sugar
- 1.5T Kosher Salt
- 4oz Sauvignon Blanc Wine
Steps
- In a glass mason jar, soak 80g mustard seeds in 5.5oz white vinegar overnight.
- Strain and rinse the hydrated mustard seeds.
- In a blender cup, combine the remaining ingredients and blend until desired consistency. (Salt, sugar, wine, and 1.5oz white vinegar.)
- Don’t taste the mustard! Instead, store it in the fridge overnight.
Why can’t I eat it??
The finished product will be overwhelmingly bitter and you’ll find it inedible. Don’t Be Discouraged! The mustard and wine and vinegar are full of volatile compounds that are going to dissolve or off-gas over the next 24 hours. Heat can help with this process if you’d like to warm it in a pan. (This can also be done before blending.)
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