Instead of New Year’s resolutions like, “lose weight,” or
“learn French,” I decided to knock a few items off the video recipe bucket list,
and “making Dijon mustard” was first on the agenda. I’m not sure if I’ve ever kept
a New Year’s resolution before, so this is a new and strange experience. It’s
also great on hot dogs.
By the way, Sean says you can start to taste the final
flavor profile after three days, but I recommended a week in the video, just to
play it safe. It really does take some time for the rawness to wear off, and
that familiar mustard flavor to emerge.
In hindsight, I should have used a real blender to grind the
soaked seeds. I opted for the hand-held for a better shot, but I don’t think I
extracted as much flavor as I could have. I really enjoyed the texture, but I
think I will try another batch in the blender, and go for something smoother,
and even stronger.
As with all condiments, you can and should adjust this to your
taste. This style of Dijon doesn’t contain any sweetener, but a little sugar or
honey are common additions these days. You can also adjust the acidity, and I
did add a little more than called for, since I tend to like things on the
mustard to seal the sterilized jars. This is not a product that will spoil
easily, but for any kind of long-term storage, you’ll want to can in a hot water
bath (see instructions here).
So, if you were looking for a totally doable, and completely
edible New Year’s resolution, then this might be for you. Thank you to Mr.
Timberlake for sharing his recipe, and I hope you give it a try soon. Enjoy!
1 1/2 cups white wine
2/3 cup white wine vinegar (original recipe calls for 1/2
1 cup water, plus more as needed
1 yellow onion, chopped
2 garlic cloves, minced
1 cup yellow mustard seeds
1/4 cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt