Making your own mustard can be a fun and satisfying culinary project, and you can customize the flavors to your liking. This recipe is easy to make with simple ingredients. It does take hours to soak, so this is a great substitute but not a last-minute fix.
11tablespoonsdistilled white vinegar, divided½ cup + 3 tablespoons
½cupmustard seedsbrown, yellow or a combination
2tablespoonsdry white wine
1tablespoongranulated sugar
2teaspoonskosher salt
Instructions
In a medium glass bowl, combine ½ cup vinegar, ¼ cup water and the mustard seeds. Cover with plastic wrap and let sit at room temperature for at least 4 hours and up to 48 hours.
Strain the mustard seeds through a fine mesh strainer. Discard the liquid.
Add the mustard seeds to a blender with the remaining 3 tablespoons vinegar and the wine. Blend until smooth, then scrape down the sides. Add the sugar and the salt. Continue blending until very smooth. Season to taste with additional salt and sugar.
Place the fine mesh strainer over a glass measuring cup or a small glass bowl. Add the blended mustard mixture to the strainer. Press down firmly on the mustard to separate any remaining skins from the mustard. Discard the skins.
Cool the Dijon mustard slightly. Transfer it to a sterilized jar or an airtight container and refrigerate. Refrigerate the mustard for a few days before serving and the flavor will deepen.
Store the mustard for up to 6 months.
Notes
The longer you soak the seeds, the easier they are to blend.
Transfer the mustard to a sterilized jar or airtight container and refrigerate until ready to use.
If you prefer a milder mustard, you can use all yellow mustard seeds instead of a combination of yellow and brown. More brown seeds will increase the spiciness. You can also adjust the ratio of seeds to liquid to create a thicker or thinner mustard, depending on your preference.