Dijon Mustard

🥘 Ingredients

• brown mustard seeds
  4 tbsp
• dry white wine
  1/2 c
• garlic clove
  1
• honey
  1 Tbsp
• shallot
  1 small
• table salt
  1 tsp
• white wine vinegar
  1/2 c
• yellow mustard seeds
  4 tbsp

1. 1

   Combine the dry white wine , white wine vinegar , minced shallot , and smashed garlic clove in a small saucepan.

   dry white wine: 1/2 c, white wine vinegar: 1/2 c, shallot: 1 small, garlic clove: 1
2. 2

   Bring the mixture to a simmer over medium heat and let it cook for 10 to ⏱️ 15 minutes . This reduces the liquid slightly and infuses it with the aromatics.
3. 3

   Strain the liquid through a fine-mesh sieve into a glass bowl or jar to remove the shallot and garlic pieces.
4. 4

   Add the brown mustard seeds (40 g), yellow mustard seeds (40 g), table salt , and honey (21 g) (or sugar) to the warm liquid.

   brown mustard seeds: 4 tbsp, yellow mustard seeds: 4 tbsp, table salt: 1 tsp, honey: 1 Tbsp
5. 5

   Cover the container and let it sit at room temperature for 24 to ⏱️ 48 hours . The seeds will absorb the liquid and soften.
6. 6

   Pour the soaked seeds and any remaining liquid into a blender or food processor.
7. 7

   For smooth mustard, blend on high until creamy. For grainy mustard, pulse a few times until you reach your desired texture. If it's too thick, add a teaspoon of water or wine at a time until it reaches the right consistency.
8. 8

   Transfer the mustard to a glass jar and refrigerate. Let it sit for at least 2 to ⏱️ 3 days (up to a week) before using; the flavors will mellow and become much more balanced over time.
9. 9

   Homemade mustard will keep in the refrigerator for up to 2%months.