The foods we enjoy the most are homemade in our kitchen such as breads, salad dressing, peanut butter, meatless quinoa breakfast sausage and most anything we eat with regularity that contains preservatives or ingredients with words with far too many consonants. I even tried to make bacon, over and over and nada. The medium part I can do, you know, the part that transports the spicing but it’s the spicing, the seasoning recipe that tastes like bacon, that remains a mystery.
My make-it-yourself proclivity has never been premeditated. It all happens due to an awareness change, as is the case with mustard. I’d run out of mustard and was standing in the middle of the kitchen looking at the jar as if staring would somehow help. It did not, and I stared at that empty jar a really long time.
It did however plant a seed of thought, how hard would it be to make our own mustard? As it turns out, it’s not hard at all and there are lots and lots of different recipes to be found on the Internet just for the looking.
I sought a mustard recipe to complement the buttery, spicy, tangy taste of Leyden cheese, which is made from cow’s milk. It’s a firm yellow cheese from the Gouda family, spiced with cumin seed and made in the Netherlands. It is my cheese of choice for a hearty cheese sandwich on homemade oatmeal bread, spread with mustard and fresh sliced tomato. Mmm.
Since I knew I enjoyed Dijon style mustards, I began refining my search. Dijon mustard, originally, was a style of mustard from the City of Dijon, an industrial city in eastern central France. Today the term Dijon mustard has come to mean any mustard made with the basic Dijon recipe ingredients.
I encourage you to give this a try. This mustard tastes great and needs only a couple of days to mellow. If you taste your mustard fresh out of the blender, you’ll taste every single ingredient; it will bite and taste very sharp. Give it 48 to 72 hours “to cure” and you’ll enjoy a real taste treat the next time you add mustard to you favorite sandwich.
Oh, and don’t pass up the opportunity to serve your homemade mustard at your next gathering. Your guests will ask where you buy your mustard and you get to casually say, Oh, um, it’s homemade.
Homemade Dijon Style Mustard
Prep Time: 2 Days Soaking the Seeds/ 15 minutes to blend
Tools you’ll need:
A Small Bowl for Soaking the Seeds
A Blender or Food Processor
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
½ cup white wine vinegar
¼ cup white wine
2 tbsp. cider vinegar
1 tsp. agave nectar (honey is fine too)
1 tsp. salt
½ tsp. each garlic and onion powder
First, ready the seeds for processing. In your bowl, mix together the brown and yellow mustard seeds and soak them in vinegar overnight in the refrigerator for 24 hours or longer if you have the time.
Into a blender or food processor add the soaked seed mixture and the rest of the ingredients on the list and puree to the desired consistency.
I pour our fresh mustard into mason jars and store them in the fridge.
If you try this recipe, we’d like to know how it turned out. And if you have a seasoning recipe that tastes like bacon and can be sprinkled on popcorn, we’d love to share your recipe on One Pot Cooking for Men.