Homemade "Dijon" Mustard

Dijon style mustard is one of my favorites. My Dad used to make sandwiches with a peppered ham, tomatoes and cucumber slices. He would add a little "Jane's Crazy Mixed-up Salt" and some hot Dijon style mustard. Those were very good sandwiches, especially when the cukes and tomatoes came from our garden! I found a recipe in my new favorite reference book "Paul Kirk's Championship Barbeque Sauces" for a Dijon style mustard. As usual, I put my own spin on it and the mustard came out amazing! Here is what I did:


INGREDIENTS

    1/4 c. Whole Mustard Seeds
    1 Tbs. Dry Mustard Powder
    1/3 c. cold water
    1/3 c. champagne (or white wine) vinegar
    1 Tbs. Agave Necter
    2 tsp. sugar
    1 tsp. kosher salt
    1/2 tsp. white pepper
    1/4 tsp. ground allspice

DIRECTIONS

Grind the mustard seeds in a spice grinder or mortar and pestle until they are a fine powder. Place in a small non-reactive bowl and add the dry mustard and water. Mix well and allow to sit at room temperature for 1-3 hours.

Add the mustard mix to a small food processor and then add all of the remaining ingredients and process until a smooth mixture is produced. You will need to scrape the sides of the processor a few times and the mix will be fairly thin at this point. Pour out into a non-reactive bowl and allow to sit at room temperature for 12 hours or more. It will have thickened up a bit as it sits, but if it is still a little thin, whisk in a little more dry mustard. Do not add too much as the dry mustard takes a little while to absorb the extra moisture. You can adjust the spices to your liking now as well.

Place your mustard in an airtight container and keep it in the refrigerator. It will keep in there for months.

Use it on sandwiches, pretzels and when making vinaigrette salad dressings, it is spicy and delicious!

Uncle Matt