Ingredients:

  • ½ cup (120 g) Yellow Mustard Seeds
  • ½ cup (120 g) Brown Mustard Seeds
  • 1 cup (240 ml) Dry White Wine (e.g., Sauvignon Blanc)
  • 2 medium Shallots, finely chopped
  • 2 Garlic Cloves, smashed
  • 1 Bay Leaf, whole dry
  • 2 sprigs Fresh Thyme
  • ½ cup (120 ml) White Wine Vinegar
  • 1 ½ tsp (8 g) Fine Sea Salt
  • ¼ tsp (1 g) Turmeric (optional, for color)
  • 1 tsp (5 ml) Honey or Maple Syrup (optional)

Instructions:

  1. Combine the Seeds: In your airtight container, combine both the yellow and brown mustard seeds.
  2. Prepare the Wine Infusion: In a non-reactive saucepan, combine the dry white wine, chopped shallots, smashed garlic, bay leaf, and thyme sprigs.
  3. Simmer Gently: Bring the wine mixture just up to a gentle simmer over medium-low heat. Cook for 5 minutes to infuse the liquid, then remove from heat.
  4. Strain and Cool: Strain the warm wine mixture through a fine sieve directly over the mustard seeds in the airtight container. Discard the aromatics.
  5. Soak: Stir the seeds to ensure they are fully submerged. Cover and allow to soak at cool room temperature for a mandatory 24 to 48 hours. The seeds will swell significantly.
  6. Transfer to Pan: Transfer the soaked seeds (and any remaining liquid) to the clean non-reactive saucepan.
  7. Add Finishing Liquids: Stir in the white wine vinegar, sea salt, and turmeric (if using).
  8. Cook Down: Bring the mixture to a slow, controlled simmer over medium-low heat. Cook for 15-20 minutes, stirring occasionally, until the mixture thickens slightly and the seeds are easily crushable.
  9. Cool: Remove the saucepan from the heat and allow the mixture to cool completely for at least 60 minutes before blending.
  10. Initial Blend: Transfer the cooled mustard mixture to a high-powered blender or food processor. Begin blending on low speed, slowly increasing the speed until the mixture starts to break down.
  11. Achieve Texture: Blend for 2–5 minutes, scraping down the sides. For a smooth Dijon, continue blending until almost silky. If needed, add 1 tablespoon of water or vinegar at a time until the desired consistency is reached.
  12. Taste and Adjust: Taste the finished mustard and add the optional honey/maple syrup now if you want to temper the heat, or adjust salt/vinegar for balance.
  13. Jar and Rest: Spoon the finished Dijon Mustard into sterilised jars and seal tightly. Do not taste immediately.
  14. Maturation: Refrigerate the mustard for a minimum of 3 days (ideally 7 days) before serving. This crucial maturation process mellows the heat and bitterness.