Best Tips On How To Make Dijon Mustard From Yellow Mustard Seeds
Are you craving for Dijon mustard but all you have are yellow mustard seeds? Then end your worries as I show you how to make Dijon mustard from yellow mustard seeds and some other ingredients.
Despite the effort, you can save costs on making your own Dijon mustard than buying it on stores.
Dijon mustard can be used on burgers, wraps, and even french fries. This recipe that I’m going to share is inspired by Chef John. To get you started, prepare the ingredients listed and follow the steps below.
What You’ll Need
Brown Mustard Seeds
Actually, this type of mustard seed has a dark yellow in color and not really brown. Due to its acrid taste, it is often used to create Dijon mustard. You need about one cup of brown mustard seeds for this recipe.
You’ll be needing about two cups of white wine to soak your yellow and brown mustard seeds. What I use is Sauvignon Blanc which has a very crisp finish.
Aside from white wine, you can be daring and try other wines or spirits.
Sake is a Japanese rice wine known for its relatively mild flavor characteristics. This fermented wine will give a malted flavor undertone to the mustard. If you like something sweet, try the Amazake.
Another possible substitute for white wine is soju, which is a distilled drink constituting of water and ethanol. Like sake, soju is made of rice.
Now, you can find some flavored soju, like watermelon and melon. When mixed with the mustard seeds, it imparts a deeper malted flavor.
White Wine Vinegar
To give a tangy flavor to the mustard, you need about 1/2 cup of white wine vinegar. As compared to regular vinegar, white wine vinegar is less acidic and more aromatic. What I use is the Italian white wine vinegar from Alma Aceti which gives a very delicate flavor.
To prepare you mustard seeds for soaking, you need to season them with a teaspoon of salt and a tablespoon of garlic powder. You can use any salt, like Kosher, sea salt, and iodized salt. For garlic powder, granulated is preferred.
Equipment And Utensils
A medium saucepan is greatly needed for simmering your white wine mixture. After the soaked mustard seeds are blended, you need to cook it again.
The whisk will come in handy when mixing the ingredients together. At the later part of the process, you need to constantly mix the mixture until it gives you the right smooth consistency that you want.
To strain your simmered white wine mixture straight into the bowl, you need a reliable mesh strainer. What should remain on the strainer will be the solid ingredients, like chopped onion and minced garlic.
A spatula comes in handy in mixing the Dijon mustard mixture thoroughly while scraping the bottom. Make sure that the spatula is heat-resistant so it can endure high heat.
The bowl will serve as the container for your mustard seeds while they’re soaking in the white wine mixture. A glass bowl is preferable so you can see the condition of your mustard seeds while sitting for about two days.
To cover your mustard seeds well while soaking for about two days, you need to cover the bowl with a plastic wrap. The plastic wrap will as a protective shield against insects and foreign objects. If your bowl has an airtight lid, then use it instead of a plastic wrap.
Immersion Hand Blender
To puree the mustard seeds properly, you need a good immersion hand blender. What I use is the Cuisinart Smart Stick CSB-75BC (75BC) which boasts a powerful 200-watt motor. I prefer this over regular blenders because you can do the pureeing directly on the bowl.
Jars With Lids
To serve as containers for your finished Dijon mustard, you need several glass jars with lids. Alternatively, you can use any container as long as it has a tight-fitting lid.
1. Make The Liquid To Soak Your Mustard Seeds
In a saucepan, add the chopped onions, minced garlic, white wine, white wine vinegar and some water. On high heat, bring the mixture to a boil. Once it starts to boil, reduce the heat to medium-low and let it simmer for 15 minutes. Once done, let it cool at room temperature.
To get a good view of this step, you can watch the demonstration here.
2. Strain The Liquid
In a glass bowl, position the strainer on top. Pour the white wine mixture into the strainer. As the liquid flows straight to the bowl, the onions and garlic are left in the strainer. Press as much liquid as you can by using your spatula.
3. Add The Mustard And Seasonings
In the bowl of strained liquid, add the yellow and brown mustard seeds. Season it with salt and garlic powder. With a whisk, mix the ingredients thoroughly.
After all the ingredients are thoroughly mixed, wrap the bowl with a plastic wrap. Place it in a safe place where it can’t be knocked over. Let the mustard seeds sit for about two days. What you should expect are swelled up mustard seeds and a thicker consistency.
4. Puree The Mustard Seeds
After two days, you can remove the plastic wrap and puree it to your desired level of smoothness. With an immersion hand blender, puree the mustard seeds directly in the bowl. If you find the texture too thick, add a bit of water to make the blending easier.
5. Cook The Pureed Mustard
In a saucepan, transfer the pureed mustard and add some water. Whisk it to make the consistency smooth. On medium-high heat, bring the puree to a simmer. At this point, you can use a spatula to stir to scrape along the bottom.
Once the mixture starts to bubble, bring back the heat to medium and cook for 10 minutes while stirring. After that, you can turn it off and give a final vigorous whisk.
6. Jar The Cooked Dijon Mustard
With a spoon, transfer the Dijon mustard into the jars. Make sure that move the spoon around to remove any air bubbles. You don’t want to trap the air bubbles inside the jar because it can lead to discoloration and worse, off-flavors.
Once you place the lids and securely, tap the center of the lid to create a vacuum. Before you put the jars into the fridge, let it cool. Let the jars sit to develop the flavors for about a week.
Tips From The Experts
1. Use Nonreactive Cookware
Since we’ll be using some ingredients with acidic components, David Lebovitz recommends using nonreactive cookware and utensils, like glass, stainless steel, and ceramic.
The materials that you need to avoid are aluminum, copper, and iron because they can impart a metallic flavor into your food.
2. Avoid Over Boiling
Scratching Canvas discourages the boiling of liquid for soaking the mustard seeds too much because it may cause a bitter taste. Not more than 15 minutes is ideal. Similarly, the mustard paste shouldn’t be boiled for a long time because it can turn bitter.
Make You Own Dijon Mustard Today!
Did you have fun running through the steps on how to make Dijon mustard from yellow mustard seeds?
Thanks for this recipe, I can already make my own Dijon mustard to save time and cost in going to supermarkets. Remember to use nonreactive cookware and boil on specified time duration only.
If you’re tried making a homemade Dijon mustard, let us know your experiences below. Don’t hesitate to share this wonderful article with your friends, if you find this informative.