What is Dijon Mustard and How to Make It
Dijon mustard is one of the most versatile condiments in the kitchen. You can dress salads with it or marinate your lamb and beef cuts with it. Seasoned chefs also use it to glaze their dishes. There can be a hundred and one uses of the French mustard in the culinary world. Most people think that the best Dijon mustard is the one from your store shelf. This is not true. You can make your own Dijon mustard and we’ll teach you how.
What is Dijon Mustard?
Dijon mustard is a condiment that many people use in many of their recipes. From snacks to meals to desserts, this condiment can add a ‘kick’ to the flavors of the dish. There are many types of mustard-based condiments. However, nothing comes close to the flavor profile of Dijon mustard.
The original Dijon mustard originated in 13th century France. Dijon established itself as the original source of the condiment. It was King Philip VI who was first served this condiment in 1336. About 5 centuries later, the Dijon mustard rose in popularity because of a change in one of the main ingredients of the recipe. Jean Naigeon replaced vinegar with verjuice when he made the ‘new’ type of mustard. Verjuice is the juice extracted from unripe grapes.
One has to understand that Dijon mustard is a protected product. Only those that come from Dijon and its surrounding areas have the right to be called Dijon mustard. It is like Italy’s Parmigiano-Reggiano or France’s wine, Champagne. Any mustard produced outside Dijon had to be labeled as Dijon-style mustard.
Unfortunately, this condiment has become so commonplace that there is no more distinction between an original Dijon mustard and a Dijon-style mustard. Today, people consider any mustard recipe that uses the same ingredients as the original Dijon mustard.
The traditional Dijon mustard recipe calls for the following ingredients:
- Brown mustard seeds
- White wine
- Modified food starch
- Egg yolks
Dijon mustard is an excellent marinade or as a glaze on meats. It can also be an important ingredient in the making of sauces. If you mix it with mayonnaise, you will get a Dijonnaise. Most folks use Dijonnaise as a spread for their sandwiches. It is best for sandwiches that use either turkey or roast beef. Pastrami or corned beef sandwiches are also best served with Dijon mustard.
It is important to store Dijon mustard in the refrigerator. If left unopened, it can last 2 to 3 years. Once opened, the condiment can still be good for one year.
How to Make Dijon Mustard
Let us now take a look at how you can make a traditional French mustard right in your own kitchen. We shall look at two ways you can make Dijon mustard. One employs the traditional method of using whole grains of mustard seeds. The other one uses dry mustard. It is perfect for those who do not have access to whole mustard seeds.
This recipe calls for both whole brown and yellow mustard seeds. It gives you that distinct color of mustard that you crave for. If you want it more yellowish, then you can adjust the proportion of yellow to brown mustard seeds. Instead of using 4 tablespoons each, you can use 6 tablespoons of yellow and 2 tablespoons of brown.
- ½ cup of dry white wine, like Chablis, Chardonnay, or Sauvignon Blanc
- ½ cup of white wine vinegar (a good alternative is sherry wine vinegar)
- 4 tablespoons of brown mustard seeds
- ½ teaspoon of Kosher salt
- 4 tablespoons of yellow mustard seeds
- 2 tablespoons of icing sugar
- Combine all the ingredients, except salt, in a glass bowl. Do not use metal-based bowls as the acids in the ingredients can interact with metal. This can lead to an off-taste French mustard.
- Get a plastic wrap or any other tight-fitting lid and cover the bowl. Let the mixture sit for about two days at room temperature.
- On the third day, pour the mixture in a blender. Add the salt. Blend for about 30 seconds or until you have achieved the desired consistency of the condiment.
- Pour the blend in a sterilized glass jar. Cover it with an airtight lid. Put in the refrigerator for 24 hours.
- Enjoy your Dijon-style mustard.
Dry Mustard Recipe
There are individuals who may not have access to whole mustard seeds. It is also possible that they don’t have a blender to use at home. In this recipe, you will be using dry mustard. It is a mustard in powdered form. They also call it the English mustard. You can get this from your grocery store. The addition of Tabasco hot sauce will help provide the condiment the ‘heat’ that powdered mustard may lack.
- 2 cups of dry white wine
- 4 ounces of dry mustard
- 1 cup of yellow onion, finely chopped
- 2 tablespoons of honey
- 2 cloves of garlic, minced well
- 2 teaspoons of salt
- 1 tablespoon of vegetable oil
- 4 drops of Tabasco hot sauce
- Get a small pot and pour the white wine, onion, and garlic. Bring to a boil. Once boiling, lower the heat and simmer the ingredients for 5 minutes. Do not cover the pot.
- Turn off the stove and pour the contents of the pot through a sieve and into a glass bowl. This will remove large bits of garlic and onion. Set aside to cool.
- Get a small saucepan. Put the mustard into the pan. Pour the wine mixture into the dry mustard and begin stirring. Mix well. Once the texture is already smooth, you can add the honey, oil, salt, and Tabasco sauce. Mix very well.
- Heat the pan in the lowest possible setting. Keep stirring to prevent the formation of clumps. Continue stirring until you achieve a thick consistency.
- Pour the condiment in a glass jar. Refrigerate for 48 hours before using.
Dijon mustard is a very popular condiment in sandwiches. It is also excellent in many dishes. One can buy them ready-to-use from the grocery. Making them yourself is a lot more fun and more fulfilling, however.