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Whole Grain Dijon Mustard

April 4, 2012

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Adapted from Chow

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Blender

Ingredients

serves makes about 1 cup, active time 10 minutes, total time 4 days

  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1/2 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon light brown sugar (optional)

Procedures

  1. Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.

  2. Transfer mustard seeds and liquid to jar of a blender. Add in salt and sugar, if using, and puree until mustard paste forms, but whole seeds still remain. Transfer to an airtight container and let rest in refrigerator for 2 days before use.


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