Whole Grain Dijon Mustard

Author: Thora Toft April 8, 2017

Whole grain Dijon mustard is a popular condiment with an old world taste and feel. Make your own at home to add a natural and delicious treat to your meals. This recipe tastes awesome and is so easy to make.

Whole grain dijon mustard in a wooden bowl — Image by: Mwaters1120

Prep time: 20 minutes + 2 days Makes: 1 1/2 cups1 1/2 cups Difficulty: Easy

• Gluten free • Dairy free • Egg free • Grain free • Soy free •

There are a variety of different ways to prepare mustard. Try out some different variations and types, and find the ones that you like the best. If you prefer more of a bitter taste, then find a recipe that is boiled, such as the Dijon Mustard recipe. If you prefer a sweet mustard, then use a recipe that does not involve cooking or boiling, such as this one, or try the Yellow Mustard recipe.

Use all organic ingredients, ensure any dried spices are labeled certified gluten free, and ensure any packaged items, including the wine, vinegar and seeds are labeled gluten free.

Ingredients:

•	1/4 cup Brown mustard seeds
•	1/4 cup Yellow mustard seeds
•	1/2 cup Dry white wine
•	1/2 cup White wine vinegar (gluten free)
•	1/2 teaspoon Sea salt
•	1 teaspoon Honey, raw and unfiltered (optional)

Directions:

Combine all the ingredients in a small bowl and stir well to mix. Cover tightly with plastic wrap or a well fitting lid. Let stand at room temperature for 2 days.
Note that this "curing" time is necessary before you can properly blend and use the mustard. The ingredients must interact to pull out all the unique Dijon flavors.
Transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. It is not possible for this mustard to reach a smooth consistency.
Transfer the mustard to a small glass jar with a tight fitting lid. Cover and refrigerate for up to 2 months. The flavors will continue to "cure" a bit over time.
It is recommended to put the mustard in the refrigerator for about 2 days before eating, to help blend all the flavors. The oil in mustard seeds, allyl isothiocyanate, is what gives the pungency and heat. It tends to dissipate over time. The longer it's in the refrigerator, the milder it becomes.

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