Dijon Mustard
By America's Test KitchenPublished on June 17, 2020
Time
30 minutes, plus 8 hours resting
Yield
Makes about 1 cup
Ingredients
1⅓ cups water ¾ cup white wine vinegar ½ cup yellow mustard seeds 3 tablespoons dry powdered mustard 4 teaspoons onion powder 1 tablespoon table salt ¾ teaspoon garlic powder ¼ teaspoon ground cinnamon ⅛ teaspoon ground turmeric 1⅓ cups dry white wine
Before You Begin
Different brands of mustard powder have different flavors; we had good luck using Colman’s mustard powder. The mustard must stand for at least 5 days before using.
Instructions
- Combine water, vinegar, mustard seeds, dry mustard, onion powder, salt, garlic powder, cinnamon, and turmeric in bowl. Cover with plastic wrap and let sit at room temperature for at least 8 hours or up to 24 hours.
- Bring wine to simmer in small saucepan over medium-high heat and cook until reduced to 2/3 cup, 10 to 15 minutes.
- Process reduced wine and mustard seed mixture in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed. Transfer mixture to now-empty saucepan and cook over medium-low heat, stirring often, until mixture has thickened slightly, 5 to 8 minutes. Strain mustard through fine-mesh strainer set over bowl, pressing firmly on solids with ladle to extract as much mustard as possible; discard solids. Let mustard cool slightly, then transfer to airtight container and refrigerate until flavors mature, at least 5 days or up to 6 months. (Mustard’s flavor will deepen over time.)
Time
30 minutes, plus 8 hours restingYield
Makes about 1 cupIngredients
1⅓ cups water
¾ cup white wine vinegar
½ cup yellow mustard seeds
3 tablespoons dry powdered mustard
4 teaspoons onion powder
1 tablespoon table salt
¾ teaspoon garlic powder
¼ teaspoon ground cinnamon
⅛ teaspoon ground turmeric
1⅓ cups dry white wine
Ingredients
1⅓ cups water
¾ cup white wine vinegar
½ cup yellow mustard seeds
3 tablespoons dry powdered mustard
4 teaspoons onion powder
1 tablespoon table salt
¾ teaspoon garlic powder
¼ teaspoon ground cinnamon
⅛ teaspoon ground turmeric
1⅓ cups dry white wine
Ingredients
1⅓ cups water
¾ cup white wine vinegar
½ cup yellow mustard seeds
3 tablespoons dry powdered mustard
4 teaspoons onion powder
1 tablespoon table salt
¾ teaspoon garlic powder
¼ teaspoon ground cinnamon
⅛ teaspoon ground turmeric
1⅓ cups dry white wine
Why This Recipe Works
Passing the mustard through a fine-mesh strainer produced a smooth, velvety texture, and the aging time helped to develop a more balanced flavor.
Before You Begin
Different brands of mustard powder have different flavors; we had good luck using Colman’s mustard powder. The mustard must stand for at least 5 days before using.
Instructions
- Combine water, vinegar, mustard seeds, dry mustard, onion powder, salt, garlic powder, cinnamon, and turmeric in bowl. Cover with plastic wrap and let sit at room temperature for at least 8 hours or up to 24 hours.
- Bring wine to simmer in small saucepan over medium-high heat and cook until reduced to 2/3 cup, 10 to 15 minutes.
- Process reduced wine and mustard seed mixture in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed. Transfer mixture to now-empty saucepan and cook over medium-low heat, stirring often, until mixture has thickened slightly, 5 to 8 minutes. Strain mustard through fine-mesh strainer set over bowl, pressing firmly on solids with ladle to extract as much mustard as possible; discard solids. Let mustard cool slightly, then transfer to airtight container and refrigerate until flavors mature, at least 5 days or up to 6 months. (Mustard’s flavor will deepen over time.)
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