The Best Homemade Grainy Dijon Mustard! And how to use it.
Mar 12, 2020, Updated Jul 09, 2023
The best homemade mustard! Mine has a rustic, grainy texture that adds a pleasant pop of flavor to many recipes.
Delicious homemade mustard takes minutes to make, and cures in a few days. No unwanted preservatives – and yields a big batch for oh-so-many recipes!
It’s fun and quite simple to make your own full flavored and zesty Grainy Mustard! I make my own because it’s quite easy, and I use mustard quite a lot in my cooking.
Yet a big reason to make it homemade:
Most major manufacturers add “natural flavoring” and “citric acid” to their mustards. These are unwanted chemicals, even though they do sound harmless, right?
My mustard is made with mustard seeds, white wine, apple cider vinegar, sea salt and pure cane sugar. No natural flavoring, fruit pectin, lactic acid, tartaric acid or natural flavoring… ALL chemical preservatives!
Mustard isn’t tangy, bitter, or hot until the ground seeds are mixed with a liquid. Mustard seeds are ground just enough to make a paste—as the name suggests, the seeds are basically whole.
See Recipes I LOVE with my Homemade Grainy Mustard:
You will not believe how delicious these croutons are! Mostly, I use a neutral oil when making croutons – here I’m using butter (just 1 1/2 tablespoons for 2 cups of croutons.) Other ingredients: Grainy Dijon Mustard, Grated Garlic, Salt & Pepper. YUM! Crispy and Flavorful.
This Radicchio Salad has nice sweet & bitter elements. Add Frisée lettuce, Watermelon Radish, Shaved Heirloom Carrots, Crispy Croutons with Grainy Mustard and Garlic and Karen’s Grainy Mustard Vinaigrette with Shallots and Garlic. A flavor sensation!
This vinaigrette is my daily salad dressing staple! Easily whisk ingredients together and store in the refrigerator.
A quick & tasty meal finished in minutes ~ stir together a Mustard, Herb, Garlic & Mayo Sauce, coat the fish and simply broil… genius!!
Some Mustard Seed facts: Mustard isn’t tangy, bitter, or hot until the ground seeds are mixed with a liquid. Mustard seeds are ground just enough to make a paste—for a “grainy” variety, as the name suggests, the seeds are basically whole.
Grainy mustard’s flavor is similar to that of Dijon with a coarse texture. If whole grain mustard is too coarse and Dijon is too smooth, look no further than stone-ground mustard. Will add some texture to your recipes. Brown mustard seeds have an enhanced flavor and produce a more pronounced spicy mustard taste than yellow seeds.
Mustard grows well in temperate regions. Major producers of mustard seeds include India, Pakistan, Canada, Nepal, Hungary, Great Britain and the United States. Mustard seeds are a rich source of oil and protein.
Karen Approved variety if you purchase: (approved by me ingredients) Whole Foods Market Dijon Mustard – Coarse Ground ingredients: Water, Mustard Seed, Distilled White Vinegar, Salt / Product of France and Non GMO.
Enjoy your stash of homemade grainy dijon mustard! Karen
The Best Homemade Grainy Dijon Mustard! And how to use it.
Ingredients
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 2 tablespoons dry white wine
- 2 tablespoons apple cider vinegar, I use organic, such as Bragg
- 1/2 teaspoon sea salt
- 1/2 teaspoon pure cane sugar
Instructions
- Overview: Soak seeds in wine and vinegar; shake, set aside two days. Use a blender and pulse to a nice consistency with lots of whole seeds. Store in a glass container in the fridge - give it 3 days to mellow - and enjoy!
- Place mustard seeds, white wine, and apple cider vinegar in a 2 cup sterile glass jar with a tight lid. Give a shake and place in a dark place at room temperature for two days to soak.
- Strain the mixture SAVING the Liquid. Add the mixture to the carafe of a blender (can use small food processor) with FOUR tablespoons of the reserved liquid and 2 tablespoons of Filtered Water. Add in sea salt and pure cane sugar, and pulse to a puree - so that approximately half of the seeds are blended into a paste, and half are still whole.
- Add to a sterile 2 cup glass container (I use a Ball canning jar.)Refrigerate to mellow the mustard. Ready to use in three days! Will mellow a bit with time. This mustard is a bit spicy and assertive - a little in goes a long way!
Tips:
- Great in so many recipes - and make again / great for gift giving.Add to Vinaigrettes, Indian curries, pickling brines, sandwich topping, marinades, sauces, dips and more!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
