HOMEMADE FRENCH WHOLE GRAIN MUSTARD (about 1 cup)
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“Dijon mustard gets its characteristic flavor from white wine that’s added to the mustard-seed soaking liquid. Maurine Grey and Auguste Poupin brought Dijon to the masses, but making your own mustard is just as easy as buying it at the store.”
½ cup dry white wine
½ cup white wine vinegar
¼ cup brown mustard seeds (about 1-1/2 ounces)
¼ cup yellow mustard seeds (about 1-1/2 ounces)
½ teaspoon kosher salt
- Place all of the ingredients in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let it sit at room temperature for 2 days.
- Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.) Transfer the mustard to a small, nonreactive container with a tight fitting lid, cover, and refrigerate for up to 3 months.
from Lisa Laverty, chow.com
