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Authentic Dijon-Style Mustard

Source of Recipe

From "The Kitchen Pantry Cookbook" by Erin Coopey


Recipe Introduction

"This mustard is rustic and coarse, a farm-style mustard common in the Burgundy region of France. If you prefer a smoother version, try the Dijon mustard."

List of Ingredients

◦ ⅓ cup black or brown mustard seeds
◦ ⅔ cup verjus (see Note)
◦ Gray sea salt, to taste


Recipe

Combine the mustard seeds and verjus in a small mixing bowl. Cover with plastic wrap and let rest at room temperature for 12 hours or overnight.

Remove the plastic wrap and scrape the mustard mixture into a food processor (or use a mortar and pestle if you prefer). Process or crush the seeds for several minutes until you have a slightly creamy blend that resembles a store-bought brown mustard. Season with sea salt to taste. Typically, I usually add between � teaspoon and � teaspoon. Transfer the mustard to an airtight container. Cover and refrigerate for up to a year.

Makes � cup






❧ Note: The Original Dijon Mustard

The original mustard of Dijon, France, is quite simple�a mixture of black mustard seeds, verjus, and salt. Although spicy-hot, it's not sharply tart like many bottled Dijon mustards. Verjus (pronounced vair-zhoo), from the French "verte" for green and "jus" for juice, is juice pressed from unripe, highly acidic grapes. The result is a delicately tart liquid that can be used in place of vinegar for salad dressings, sauces, and mustards. Because verjus lacks the bite-back acidity of vinegar, it's more palatable and therefore more wine-friendly. If you try substituting verjus in a homemade vinaigrette, increase the verjus by three times the amount of vinegar specified (e.g., 1 tablespoon vinegar equals 3 tablespoons verjus).