As promised: my Dijon mustard recipe! Not really a recipe so much as a list of ingredients and general set of instructions, which is more like how I cook anyway: tasting and making adjustments as I go.

What you'll need:
:discoursechef: yellow and black mustard seeds, around 100g total
:discoursechef: 125mL white vinegar
:discoursechef: 50mL white wine vinegar (can be just more white vinegar, or something like cider vinegar)
:discoursechef: dry white wine (pinot grigio is commonly recommended; I use whatever I have on hand)
:discoursechef: water
:discoursechef: salt
:discoursechef: some sort of sweetener (sugar, honey, agave)
:discoursechef: any flavourings or spices you might want to try (see details)

The first step is to soak your mix of seeds in a mixture of 2 parts vinegar to 1 part water. For the seed mix: the black seeds are the spicy ones, so add more if you want more zip. I started off with 2:1 yellow to black and got a good result. You can make a basic yellow mustard by omitting black seeds entirely.

Soak the seeds in a glass bowl with enough liquid to cover them and account for some expansion as the seeds absorb the liquid. Cover and let sit at least four hours - longer is better up to about 48 hours. I do overnight.

(continued) #preserving #homesteading #mustard #recipes #dijon #CondimentsOfMastodon