Whole Grain Dijon Mustard
April 8, 2017Categories: Condiments - Sauces
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.
Prep time: 20 minutes + 2 days Makes: 1 1/2 cups1 1/2 cups Difficulty: Easy
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.
Gluten free • Dairy free • Egg free • Vegan option
Use all organic ingredients.
Shopping Tips - what to look for to get the best gluten free, real ingredients for this recipe:
You want to buy 100% certified organic spices, with no additional additives, labeled gluten free, and labeled to state that no anti-caking agents or additives have been used.
100% organic certified products will contain no GM substances, and will not be irradiated. Without anti-caking agents, they can stick together. This is easily solved by stirring with a clean tool prior to using, if it has clumped together.
Note that when it says only Organic, it can contain small amounts of synthetic and GM substances (up to 5%). Many chemicals used in spices are not required to be labeled, thus you want 100% Certified Organic, and statements noting no additional additives used.
Spices should be used up within about 6 months. Any older and they can spoil, and will lose any benefits, and the flavor will fade.
To read more about spices and anti-caking agents, check out these 2 articles on our site:
Check out these other 2 articles on buying good spices and what the term Organic means:
Look around for a gluten free, organic, additive free white wine.
Ask your local liquor store for your options, or do some online searching. Liquor makers are not required to fully disclose the ingredients used in their products. However, there are more and more companies recently that are open about what's in their products.
Note that there are some ingredients in liquors that will cause stomach upset and worsen many gut related issues, that are not directly related to the liquor. Because we think that many of the affects of a night of drinking are directly from the alcohol itself, we mistake some of the symptoms caused by some of the other ingredients.
If you want to have liquor, learn about and find the best quality, most natural, least adulterated and gluten free products you can find.
Check out these 2 articles on wine in particular, and liquor in general:
You will need to shop around, and read the labels to find one that doesn't have unnecessary additives. This is made with white wine. Ideally you want to find one with only distilled fruit or fruit wine vinegar, water, fruit, fruit mash or fruit juice. If there are other ingredients, keep looking.
You can find some that are labeled gluten free. Legally, most vinegar is gluten free, as the whole protein is partially broken down. However, in practice, many people still react to vinegar. Malt vinegar is not gluten free, as it's prepared differently, and still contains the whole gluten protein.
Buy varieties that are naturally gluten free, such as apple cider, or cane sugar vinegar. To be sure, contact the manufacturer and inquire about how it's made.
Some people will react to Sulfites, which occur both naturally in wine making, and are added during the wine making process. If you are avoiding sulfites, you can also find some labeled sulfite free.
For additional reading on vinegar and sulfite, check out these 2 articles:
You want to find unrefined salt, with no additives. It should say unrefined on the label. If it is refined, it will simply say salt. Refined salt does not need to list the chemicals used in the refining process, but the word "refined" will tell you that something was used (and most are toxic).
Look for unrefined sea salt, Himalayan salt, or various gourmet hand crafted salt.
Good sea salt should be unrefined, and will not be pure white.
There is also Himalayan salt that many consider a healthy source of salt. It is generally unrefined. There is some debate as to the quality, and the exact makeup of the other minerals found in it. If you find a source of it you like, then go ahead and use it. It's largest benefit is that it does not have added chemicals, and has a wide range of other minerals. If you want the other minerals, then this is a good option.
There are a number of different gourmet salts that are hand crafted via evaporation that are nice quality. With some investigating, you can find very clean, uncontaminated sources.
For additional reading on salt, check out this article on our site:
You want to find raw, unfiltered honey. It has many nutritional benefits over pasteurized and filtered honey.
The best place to buy it is directly from the bee farmers, either at their farm or at a farmer’s market. Sometimes smaller health food stores may carry it. There's limited regulations on the word raw, so often store bought raw honey won't actually be raw. You can hunt for a farmer who is located next to organic land or wild land, and it will be the least contaminated.
Raw unfiltered honey will not be crystal clear. It should be crystal like, and have small or tiny "floaties." These floaties are bee pollen, honeycomb bits, propolis, and even broken bee wing fragments. Some farmers will have some light filtering, which will be simply a course sieve. This will remove the wings, but leave in the smaller bits of pollen and propolis.
Over time, raw honey will solidify. You don't want it filtered, or heated, or treated, which completely removes any benefits of honey.
For additional reading on raw and unfiltered honey, check out these 3 articles:
1/4 cup • Brown mustard seeds 1/4 cup • Yellow mustard seeds 1/2 cup • Dry white wine 1/2 cup • White wine vinegar (* see Shopping Tips above) 1/2 teaspoon • Sea salt 1 teaspoon • Honey, raw and unfiltered (optional)
- 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.
The free 10 Step Guide is packed full of tips, tricks, recipes and regular Member only tips to get you started on the road to healthy gluten free living.