Real Recipes From Real Home Cooks ®

condiment essentials: french style dijon mustard

a recipe by
Andy Anderson !
Wichita, KS

This is my third posting for mustard. The first one was an excellent mild yellow mustard. The second one came from the fiery depths of Hades. In fact, it was so hot, that when I tried some, it set my hair, and the curtains on fire. However, it is an excellent mustard to use in the flavoring of soups and stews… A little goes a long way. This one is more in the tradition of a nice French style Dijon. Creamy smooth with a bit of heat. So, you ready… Let’s get into the kitchen.

serves Several
cook time 30 Min
method Stove Top

Ingredients For condiment essentials: french style dijon mustard

  • 1/2 c
    yellow mustard seeds

  • 1 c
    dry white wine
  • 1/4 c
    filtered water

  • 1 c
    dry white wine
  • 1/2 c
    filtered water
  • 1/2 md
    yellow onion, chopped

  • 2 clove
    garlic, chopped
  • 1 tsp
    sugar, granulated variety
  • 1 tsp
    salt, kosher variety, or to taste

How To Make condiment essentials: french style dijon mustard

  • 1
  • 2
    This mustard gets better with age… If you can leave it in the fridge for a week, it will develop rich flavors. Patience is a virtue.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Add the mustard seeds, filtered water, and wine to a non-reactive container (mason jar), seal, and allow to sit on your counter for 24 hours… 24 hours gives you a deeper mustard flavor. The photo shows how they look after a 24-hour soak.
  • 5
    Dump the mustard seeds into a fine mesh strainer, and discard any remaining liquid.
  • 6
  • 7
    Add the wine and water to a sauce pan over medium heat. When it begins to simmer, add the remaining ingredients.
  • 8
    Slowly simmer, until the ingredients are infused into the liquid, about 20 minutes.
  • 9
    Remove from the heat, and allow to cool down for about 30 minutes.
  • 10
    Strain the liquid through a fine mesh strainer and discard the solids.
  • 11
    Add the mustard seeds to the bowl of a food processor.
  • 12
    Add one or two tablespoons of the flavoring liquid to the blender, and blend.
  • 13
    Continue adding flavoring liquid, a tablespoon or so at a time, until you achieve the desired consistency.
  • 14
    Chef’s Note: You will probably have more flavoring liquid that needed… better too much, than not enough.
  • 15
  • So yummy
    Use as you would any good Dijon mustard. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.