After much research I found a recipe for homemade German mustard and just had to tweak it for my version of a Dijon mustard. Dijon is the mustard most often used in gourmet recipes and making it at home will save money and guarantee quality plus you’ll always know what is in it. Making your own condiments just couldn’t be easier when you start with a tried and true recipe. There’s lots of room to adapt this recipe to your particular tastes, so play around with it and make it your own. You might like to try tarragon vinegar or regular granulated white sugar, maybe some onion juice or garlic powder. I like to use this mustard in my homemade mayonnaise for some real zip.
- 1/4 cup white wine (optional)
- 1 Tbsp yellow mustard seeds (optional)
- 1/4 cup apple-cider vinegar (or vinegar of your choice)
- 1/2 cup water (filtered or un-chlorinated water)
- 6 Tbsp mustard powder of your choice
- 1 tsp salt
- 1 tsp raw sugar (or light brown sugar)
- 1 tsp Wondra Flour (or all-purpose flour)
- Soak mustard seeds in white wine over night. Strain and add seeds to a small sauce pan.
- Add the remaining ingredients to the sauce pan and whisk thoroughly to eliminate lumps and make it smooth.
- Over medium heat, stir with a wooden spoon and cook until it begins to bubble. Lower heat and continue to cook until it thickens and starts to mound on the spoon.
- Remove from heat and spoon into a clean jar. It will thicken more as it cools. Cover with a lid and refrigerate. It will keep for months.
- If it doesn’t seem to be thickening after 3 or 4 minutes of cooking, add 1 Tbsp more of powdered mustard and whisk vigorously to combine.
- Add Homemade Dijon Mustard to your list of gourmet gift items.