Ingredients:

  • 1/2 cup (120 g) Whole Brown Mustard Seeds
  • 1/4 cup (60 g) Whole Yellow Mustard Seeds
  • 1 cup (240 ml) Dry White Wine (e.g., Chablis or Sauvignon Blanc)
  • 1/4 cup (60 ml) White Wine Vinegar
  • 1 medium Shallot, finely diced
  • 1 large Garlic Clove, smashed but kept whole
  • 1 teaspoon Fine Sea Salt
  • 1 tablespoon Honey or Maple Syrup (optional, for balance)
  • 1 small Bay Leaf
  • 1/4 teaspoon Turmeric Powder (optional, for color)

Instructions:

  1. Combine Seeds and Liquid: In a medium, non-reactive bowl or jar, combine the brown and yellow mustard seeds, white wine, and white wine vinegar. Stir well.
  2. Add Aromatics: Add the diced shallot, smashed garlic clove, bay leaf, and salt to the mixture.
  3. Soak: Cover tightly and allow the mixture to soak at cool room temperature for a minimum of 12 hours, and ideally up to 24 hours. The seeds should have absorbed most of the liquid and become significantly softened.
  4. Simmer the Mixture: Transfer the entire contents of the soaking jar (seeds, wine, aromatics, and liquid) into a non-reactive saucepan.
  5. Gentle Cook: Bring the mixture slowly to a low simmer over medium-low heat. Reduce the heat and cook gently for 15–20 minutes, stirring frequently, until the shallots are very tender and the liquid has slightly reduced and thickened.
  6. Cool and Remove: Remove the pan from the heat. Discard the bay leaf and the whole garlic clove. Allow the mixture to cool down for at least 30 minutes before blending.
  7. Transfer to Blender: Transfer the cooled mustard mixture into the high-powered blender or food processor.
  8. Initial Blend and Adjust Consistency: Pulse gently until the mixture begins to break down. Blend continuously for 2–3 minutes for smooth Dijon, or 30–60 seconds for whole-grain style. Adjust consistency by adding cold water or white wine vinegar, if needed.
  9. Add Sweetener: Stir in the honey (or maple syrup) and turmeric (if using). Taste and adjust salt or vinegar if needed.
  10. Jar and Store: Transfer the freshly blended mustard into a thoroughly sterilised jar and seal tightly.
  11. Maturation: Place the jar in the refrigerator immediately. The mustard will taste sharp and volatile; allow the jar to mature for a minimum of 48 hours (2 days) before serving. This waiting period is critical for the proper Dijon flavor to develop.