Nothing tastes better than Dijon mustard made at home, adjusting it to exactly what you like. It will always impress your guests as well which is a bonus. The steps are extremely simple, and even a recipe you can remember for years to come.
INGREDIENTS
- 3 tbsp yellow mustard seed
- 3 tbsp black mustard seed
- 1/4 tsp ground mustard
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp white pepper
- 4 tbsp apple cider vinegar
- 2 tbsp white vinegar
DIRECTIONS
- Lightly crush/break up the mustard seeds using a spice grinder or blender.
- There should still be chunks of mustard seeds.
- Add in the other dry ingredients and mix.
- Add in the vinegar. Dry white wine can be used in place of up to half the total vinegar.
- Cover the bowl with plastic wrap and leave at room temperature for 24 - 48 hours for the mustard seeds to absorb the liquid and the flavours to combine.
- You can at this point either leave the mustard as is, or blend into a smoother consistency.
- Spoon into jars and put into the fridge.
