Spicy Dijon Mustard
One of our favorite food bloggers, Tracy Koslicki, founder of Served from Scratch, created this easy to make at home spicy Dijon Mustard recipe. Instead of using a food processor, we coarsely ground yellow and brown mustard seeds using a FinaMill PRO Plus pod releasing all its zesty flavor!
- 2 Tbsp. brown mustard seeds (PRO Plus pod)
- 4 Tbsp. yellow mustard seeds (PRO Plus pod)
- 1/3 cup white vinegar or apple cider vinegar will work, too
- 1/4 cup dry white wine or water
- 1 Tbsp. minced shallot or white or yellow onion
- 3/4 tsp. Himalayan salt (PRO Plus pod)
- 1/4 tsp. black pepper (PRO Plus pod)
- pinch allspice
- 1/2 - 1 tsp. brown sugar (optional)
1. Add all dry ingredients together and mix: mustard seeds, salt, black pepper, allspice. Add shallot / onion and mix. Add white wine vinegar and mix. Add white wine and mix. Cover with plastic wrap and refrigerate for at least 8 hours.
2. Add mix to blender or food processor. Blend until thickness and chunkiness desired. Taste and add brown sugar if too bitter for your taste.
3. Store in a small mason jar in refrigerator for up to 2 weeks to 2 months. See notes.
You can omit the wine for water to remove any alcohol content for children or pregnancy.
*This recipe makes spicy Dijon mustard. To adjust the heat, reduce the amount of brown mustard seeds. If too bitter, add 1/2-1 teaspoon of brown sugar.
While this mustard can last for up to a couple of months, you do want to check it for spoilage. Once it starts to dry up, darken, or begin to separate, then you should not consume.
Created by "Served From Scratch" - Tracy Koslicki - tag this IG on social.