Whole Grain Dijon Mustard (Strong)
¼ cup black mustard seeds
¼ cup yellow mustard seeds
½ cup of white wine
1/3 cup white wine vinegar
½ tablespoon of salt
1 tablespoon of brown sugar or maple syrup
Place all the ingredients in a bowl, stir and cover the bowl with a cling film. Allow resting for 1 to 2 days at room temperature. Mustard seeds will absorb part of the liquid.
After resting, add the mix to a blender or food processor. Partially blend or until you reach the desired thickness. Add salt and pepper to taste.
Store in small jars and refrigerate.
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The chemistry behind Dijon mustard:
The heat of mustard seeds is dormant until the seeds are mixed with a liquid. In the manufacture of Dijon mustard, this chemical reaction is precipitated by the original soaking in vinegar and water. Vinegar, however, has a second effect: It cools the heat of the mustard even as it releases it. Therefore, when the strained, softened seeds are mixed with the second batch of vinegar, the longer the vinegar and mustard stand before bottling, the less heat there will be in the final product.
If you like strong mustards, replace part of the vinegar for water 😉