Ingredients:
- ½ cup Yellow Mustard Seeds
- ¼ cup Brown Mustard Seeds
- 1 cup Dry White Wine
- ½ cup White Wine Vinegar
- ¼ cup filtered Water
- 1 small Shallot, roughly chopped
- 1 large Garlic clove, smashed
- 1 ½ tsp Kosher Salt (flaky)
- 1 Tbsp Honey or Maple Syrup (optional)
- ½ tsp ground Turmeric
- Reserved Soaking Liquid, as needed
Instructions:
- Combine Soaking Agents: In a non-reactive bowl or jar, combine the yellow mustard seeds, brown mustard seeds, dry white wine, white wine vinegar, and water. Stir well.
- Infuse and Soften: Cover the mixture and let it rest at cool room temperature for a minimum of 12 hours, ideally 24 hours. The seeds must absorb the liquid and soften significantly.
- Prepare the Aromatics: Pour the soaked seeds and liquid into a non-reactive saucepan. Add the roughly chopped shallot and smashed garlic clove.
- Bring to Simmer: Bring the mixture slowly to a gentle simmer over medium-low heat. Do not boil vigorously. Reduce the heat immediately to the lowest setting.
- Cook Until Tender: Cover and let the mixture simmer gently for 50–60 minutes, stirring occasionally. The seeds should be easily mashed between your fingers, and the liquid will have reduced slightly.
- Cool Slightly: Remove the saucepan from the heat. Let the mustard cool for 15 minutes before blending.
- Blend the Base: Transfer the slightly cooled mustard mixture (including the shallots and garlic) to a high-speed blender. Add the salt, turmeric, and honey or maple syrup.
- Achieve Smoothness: Begin blending on low speed, gradually increasing to high. Blend for 2–3 minutes, stopping to scrape down the sides frequently, until the mustard is completely smooth and creamy.
- Adjust Consistency: If the mustard is too thick, add a teaspoon or two of the reserved soaking liquid (or plain water) until the desired consistency is reached (thick but pourable). For an ultra-smooth finish, strain the mustard through a fine-mesh sieve.
- Store and Mature: Transfer the finished Dijon Mustard into a sterilized jar. Seal and refrigerate. Allow at least 48 hours for the intense, sharp flavors to mellow and harmonize before serving.