Mustard Recipe
Make Mustard Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mustard Base
Finishing / Adjust
Method
Soak
- 1
Combine seeds and liquids
In a medium bowl, combine the brown and yellow mustard seeds. Pour in the dry white wine, white wine vinegar and 2 tablespoons of water. Stir to make sure seeds are submerged and evenly mixed.
- 2
Soak
Cover the bowl and let the seeds soak at room temperature for 12 hours (overnight). This softens the seeds and mellows the raw bite; do not skip the soak if you want classic Dijon flavor. If you are in a very warm environment, refrigerate during the soak.
Blend & Season
- 3
Transfer to blender/processor
After soaking, pour the entire seed mixture (seeds plus liquid) into a blender or food processor. Add the kosher salt, honey (if using), turmeric and black pepper.
- 4
Pulse to desired texture
Pulse 8–12 times to break down the seeds for a coarse mustard. For a smooth Dijon-style mustard, blend continuously for 30–60 seconds, stopping to scrape the sides as needed. If the mustard is too thick or the blades struggle, add up to 1–2 tablespoons of the reserved water, 1 teaspoon at a time, until the blender runs smoothly. Blend less for a grainy mustard, more for smooth.
- 5
Adjust acidity and seasoning
Taste the mustard and adjust seasoning: add up to 1 tablespoon white wine vinegar if you'd like more tang, up to 1–2 teaspoons water to thin, or a little more honey/salt to balance. Remember flavors will mellow after resting.
Rest & Store
- 6
- 7
