France went into a bit of a meltdown earlier this year due to a shortage of Dijon mustard. Sacré bleu! The condiment is a staple at many a dinner table as it pairs well with all proteins and forms the base of several sauces and vinaigrettes. The good news is that it’s rather simple to make your own.
- 4 tablespoons black mustard seeds
- 4 tablespoons yellow mustard seeds
- ¼ cup dry white wine
- ½ cup white wine vinegar
- ¼ cup water, as needed
- Add the mustard seeds, white wine, and vinegar into a container and stir. Cover with clingfilm and allow to sit for 24 hours. This will make a fairly spicy mustard—if you want it milder, swap out some of the black seeds for yellow.
- The next day, add the mixture to a food processor and blend. Add water as you go, depending on how thick you want the mustard to be.
- Once thick, transfer the mustard to a jar and add salt to taste.
- Allow the mustard to sit in the fridge for 1-2 days to allow the flavors to develop.
- If the mustard begins to separate, give it a good stir. Consume within 4 weeks.