Recipe and photo by: https://www.chowhound.com/recipes/whole-grain-dijon-mustard-29677
Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become.
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1/2 cup white wine vinegar
- 1/4 cup brown mustard seeds (about 1 1/2 ounces)
- 1/4 cup yellow mustard seeds (about 1 1/2 ounces)
- 1/2 teaspoon kosher salt
- Place all of the ingredients in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
- Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.) Transfer the mustard to a small, nonreactive container with a tight-fitting lid, cover, and refrigerate for up to 3 months.