It can’t be Champagne unless the bubbly is bottled in that French region.
Sweet onions can’t be called Vidalias unless they are from that specific area in Georgia.
True New Mexico green chiles can’t be called that unless they are grown in Hatch, NM.
So, Dijon mustard must be the same—it can’t be true Dijon unless it hails from France. (That is why the brand is called French’s, is it not?)
I imagine the culinary cops to be knocking on my door at any moment.
“Excusez-moi, mademoiselle, eezz eet vous that eezz making the Dijon?”
“Moi?” I would reply as I hastened out the back door with my freshly made mustard in hand.
I doubt that Inspector Clouseau shows up at my door, but even if he does, I am making another batch of this Frenchified condiment again soon.
Homemade Whole-Grain Dijon Mustard
(Recipe found here.)4 T. brown mustard seeds
4 T. yellow mustard seeds
½ c. Chardonnay
½ c. white wine vinegar
½ t. coarse sea saltCombine the mustard seeds, wine and vinegar in a glass measuring cup. Cover with plastic wrap and let sit at room temperature for two days.
Now transfer the contents to a blender, along with the salt, and blend until you achieve the desired consistency, anywhere from 30-60 seconds. (I used my blender jar for this.)
Store in a glass jar with a tight fitting lid and refrigerate for another 24 hours before using.
Makes about one cup. Will keep in the fridge for a couple of months as long as it’s tightly covered.
This was the perfect accompaniment for a batch of sausages on Memorial Day. (These are some hot links with cheese, Marshall beer bratwurst, and chicken chipotle sausages all homemade and local from Siegi’s.)
Please note that this is a 72 hour process so plan accordingly before your next cook out.
Ha! I haven’t thought about Inspector Clouseau in years. Love the French interrogation!
Oui, oui, Beth. Merci.
THANK YOU so much for posting this wholegrain mustard recipe. I just bought some mustard seeds and thinking to make a batch of sauce with it. Do you think the rose wine would work too?
I definitely think that would be interesting. Red wine would make a good steak sauce. You have inspired me, Angie.
Pinned (though at some point we need to talk about your photo set-up for pinning). My dad, who has a French accent, used to try and talk with Clouseau’s accent. Having a French man try to imitate a French man is pretty humorous.
I am all ears and open for all suggestions, constructive and otherwise! 🙂
Hi Debra!
Not to worry, we won’t tell anyone but everyone about your “Frenchified condiment” lol:) I love home made mustard and that touch of Chardonnay is just perfect! Thank you so much for sharing…
P.S. Yes indeed, I’m back from Idaho but won’t be posting ’til Sunday:)
Glad you’re back safe and sound and look forward to you posting soon.
Thank you for this recipe! And I promise to visit you when they throw you in food jail! 🙂
Just bake me a cake with a file in it.
With the amount of Dijon mustard that we go through, it would be great to make my own. Thank you for this recipe! I promise I won’t turn you in.
Thanks for not turning me in!
Love this look amazing and sounds delicious!
Thanks. It is pretty tasty.
Bookmarked this recipe. Love making my own condiments.
Cool. I need to have some different batches in the fridge for the 4th. I am going to play around with some other flavoring a for this base recipe.
Zee moostard looks devine! I love the Pink Panther. It is actually a pet peeve of mine that some things are called something so not authentic, especially if it’s misleading like Waygu beef being called Kobe beef!
That aside, I have made one batch of my own yellow mustard (way too much and am still going through it/ I am experimenting with different flavors though…sweet and spicy, tarragon, etc.), I must try your Dijon…did you use French wine? would that then justify Dijon? Can we get away with Dijon style mustard?
Actually, I used a very cheap “bagged” Cardnonnay that wasn’t really fit to drink. But, it made great Dijon.
I am def going to try this. Thanks so much for linking it up to #theWeekendSocial. Hope to see you again this week starting Thursday at 9:00 PM EST. I’ve pinned your link!
[…] page. I still had a surplus of mustard seeds from the mustard-making kick I have been on. (See Homemade Dijon Mustard and Oktoberfest Beer […]