Dijon Mustard

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Dijon Style is a smooth pungent mustard made with ground brown mustard with combinations of wine and wine vinegar as the liquid along with various herbs and spices to mimic the traditional mustard from France. There are strict laws that govern what can, and cannot go into authentic Dijon mustard. According to French law, Dijon mustard must be made exclusively from black seeds (Brassica nigra) mixed with either white wine or vinegar. By law no sugars, flours, oils, perfumes, coloring or additives may be added. Any mustard that deviates from this traditional recipe must be called Dijon-style.



Make a mustard paste with the mustard powders and ΒΌ cup water. Set aside.

In a small saucepan, combine vinegar, wine, onion, smashed garlic, bay leaf, pepper and juniper berries and bring to a low boil. Turn the heat down slightly and simmer until reduced to 1/3 of its original volume.

Strain the solids from the liquid and discard them. Cover and chill slightly.

Add the mustard paste, lemon juice, salt and sugar to the reduced wine mixture and whisk together until smooth. Allow to rest for 20 minutes.

Heat the saucepan of ingredients again over medium low heat and simmer 15 minutes.

Remove from heat and cool. Place mustard in glass jar, cover and age in a cool dark room for at least 4 weeks or until it reaches your desired level of pungency. When it is at the correct pungency level, refrigerate.