Dijon-Style White Wine Mustard
This mustard is packed with Dijon-style flavor. It's coarsely ground for lots of texture, since I just love the occasional pop of a spicy, whole mustard seed. A combination of yellow and brown seeds gives it a well-rounded flavor and moderate spice.
Servings: 1 cup
Ingredients
- 1/2 cup 4 ounces Champagne vinegar
- 1/4 cup 1.5 ounces yellow mustard seeds
- 1/4 cup 1.5 ounces brown mustard seeds
- 1/4 cup 2 ounces Chenin Blanc or other dry white wine
- 3/4 teaspoon kosher salt
Instructions
- In a wide-mouth, half-pint or one-quart Mason jar, combine the vinegar, mustard seeds, and white wine. Cover loosely and leave to soak at room temperature for at least four hours, or up to two days.
- Add the kosher salt to the soaked mustard seeds, then use an immersion blender to process the mixture to your liking, about one minute for a coarsely-ground mustard.
- Taste the mustard. If it is to your liking, store in the refrigerator. If you prefer a mellower mustard, let it age at room temperature for a day or two, until you are satisfied with the flavor, then store in the refrigerator for up to one year.