Make your own healthy, fermented Dijon Mustard
Dijon mustard or grainy mustard is a must addition to salami sandwiches and homemade salad dressings. It adds flavour and acts as an emulsifier to thicken the dressing and blend the oils and liquids. It’s available in several flavours in the condiment section of most supermarkets. But I know you’re here because you don’t want to rely on the supermarket for your food. Here are my easy, step-by-step, directions so that you can make your own Dijon Mustard at home. Make it in small batches as you need it. A little bit lasts a long time.
A jar of commercially prepared Dijon mustard contains water, mustard seeds, vinegar, citric acid, and sulfites. When you make your own, you can leave out the citric acid and the sulfites. Both of these are added to increase the shelf life of the commercial preparation. This recipe uses Kombucha instead of vinegar for the acid. Kombucha is a naturally fermented tonic that will sour like vinegar if left to ferment for a week or more. It adds good probiotics to the mustard, aiding to increase its storage life, as well as adding good probiotics to your diet. The kombucha adds the acid component. The sulfites, which maintain the colour of the finished mustard, can be excluded or the colour can be brightened by the addition of turmeric.
Making dijon mustard from scratch – What you need:
A wide-mouth pint Mason jar
A clean handkerchief or other tightly woven cloth
A rubber band to secure the handkerchief on the jar
A food processor or Vitamix to blend the mustard seed
1/2 cup whole mustard seed
1 cup kombucha that’s gotten vinegary
Making Dijon mustard from scratch method: (Read the method before your begin)
In a wide mouth pint Mason jar put ½ cup of whole mustard seed. Add 1 cup of kombucha that’s gotten vinegary. Cover the jar with a tightly woven cloth; a clean cotton handkerchief will do.
Secure it in place with a rubber band. Leave the jar on your kitchen counter for a few days. The mustard seeds will swell and expand inside the jar.
Keep the mustard seeds covered with kombucha so that they don’t dry out. You can add more kombucha to keep the level higher than the mustard seed. If you forget about the mustard seed for a few days, it will be fine as long as there is no mold on top of the kombucha. Just keep the kombucha over the top of the mustard seeds and it will be fine.
The mustard seeds have soaked long enough when you can pop them with your finger nails. It will take a couple of days.
Pour the contents of the jar into your food processor or Vitamix. Puree the mustard seeds by blending on low speed. Add ½ tsp. Celtic salt or Himalayan salt to the mixture as it purees. If the mixture is too thick to process smoothly, add a bit more kombucha, just 1 tbsp. at a time, until mixture is pureed and smooth.
Add 1 tsp. turmeric (optional) if you prefer a more yellow colour to your mustard.
For traditional Dijon mustard, Add 1 cup of white wine in place of the kombucha in the recipe.
For raspberry mustard: Add ½ cup of kombucha and ½ cup raspberry juice in place of 1 cup of kombucha.
For pomegranate mustard: Add ½ cup of kombucha and ½ cup pomegranate juice in place of 1 cup of kombucha.
For honey mustard: Add ¼ cup of liquid, organic, local honey as you are blending the mustard in your food processor.
For hotter mustard: Add ¼ cup kombucha and ¼ cup strong tea and 1 tbsp. sugar to the mustard seed in place of 1 cup of kombucha. Mustard soaked in water is hotter tasting than mustard soaked in vinegar.
That’s all there is to making your own Dijon mustard.
How to use Dijon mustard or grainy mustard in your kitchen
Dijon mustard is the perfect emulsifier for many homemade salad dressings. I add ½ tsp. of Dijon mustard when I make any oil and vinegar based dressings, like Italian, oriental sesame soy, or lemon-poppy seed dressing. Simply put ¼ cup of good quality virgin olive oil in a pint mason jar. Add ¼ cup of balsamic or apple cider vinegar or even vinegary kombucha. Add ½ tsp. of Dijon mustard and beat the mustard with a fork, until smooth, inside the jar. Your dressing will thicken. Add your spices, like tamari sauce, crushed garlic, dried onions, or parsley, etc. Beat again to moisten any dried spices. Add a bit of water if you prefer a more liquid dressing. Sweeten with honey, to taste. Allow the flavours to meld for an hour before serving.
Dijon mustard is a really flavourful addition to corned beef, pastrami, or bologna sandwiches.
Serve with roast beef beside the horseradish.
For hotdogs, add the turmeric and blend a little longer than you would for Dijon mustard. The flavour will be similar to regular mustard, which is a blend of vinegar, turmeric, and mustard seeds.
Do you have a unique way of using Dijon mustard at home? Go over to my Facebook page and tell me about it. I’m always looking for better ways to be more self-reliant.