Homemade Dijon Mustard

Start with a mustard seed base – then add flavor combinations as desired for specialty mustards.
seeds wine vinegar

Mustard Base – soak mustard seeds for about 24 to 48 hours before working with them.

3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds (the brown seeds give it a spicy ‘bite’ – similar to horseradish)
1/3 cup drinking-quality white wine (I used a Riesling for this recipe)
1/3 cup white wine vinegar

Add brown sugar or honey (to taste) to cut the bite.

blending

Put all of the mustard seeds and liquid in a food processor with very sharp blades. It will take a while to break up the seeds – but the the smell as it goes along is wonderful! As the seeds are broken up in the blending process, the liquid is absorbed and the mixture begins to thicken.

blended


Flavor combinations in this batch; Rosemary / Thyme, Caraway, Tangerine / Habanero

mustard varieties

Organic Mustard Seed Supplies: http://www.starwest-botanicals.com/_search.php?page=1&q=mustard+seeds
Reference YouTube Video

A fun packaging idea – spray paint jar tops with chalk paint – then use oiled based markers to label them.  Click here to view my Pintrest Craft Idea Board for a visual http://pinterest.com/lisaredfern17/craft-ideas/

 

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