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
- 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
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.