Imported from Instagram

Homemade Dijon Mustard

Name: Homemade Dijon Mustard
Prep time: 10 min
Total time: 72 min
Yield: 12 servings
Cuisine: French
Ingredients: 60 g Mustard seeds; 70 ml White wine vinegar; 70 ml Cold water for soaking (Up to 70 ml; use as needed for soaking.); 45 ml Cold water for blending (Use gradually as needed; source gives a range of 30–60 ml and says you may not need all of it.); 3 g Salt; Turmeric (A tiny pinch, optional.)

Recipe by ✨Properly Mel ✨ @properlymel · Instagram

Imported by turtle68au on SeeMeCook

A simple homemade mustard made by soaking mustard seeds in white wine vinegar, then blending them into a smooth or slightly grainy condiment. Refrigerating it for a few days helps develop its flavor.

12 servings72 minFrench

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Ingredients

60 g Mustard seeds
70 ml White wine vinegar
70 ml Cold water for soaking (Up to 70 ml; use as needed for soaking.)
45 ml Cold water for blending (Use gradually as needed; source gives a range of 30–60 ml and says you may not need all of it.)
3 g Salt
Turmeric (A tiny pinch, optional.)

Steps

1
Put the mustard seeds, up to 70 ml cold water, and white wine vinegar in a clean, sterilized glass jar. Cover and refrigerate for 24 hours.
2
Transfer the soaked mixture to a blender. Add the salt and, if using, a tiny pinch of turmeric. Blend until smooth or slightly grainy.
3
Gradually add cold water for blending, up to the stated 30–60 ml as needed, until the mustard reaches your preferred consistency. You may not need all of it.
4
Transfer the mustard to a clean, airtight jar and refrigerate for 2–3 days to develop the flavor.

Notes

Keeps refrigerated for about 1–2 months. The source gives a blending-water range of 30–60 ml; the listed quantity is its midpoint, not a fixed required amount.