Food for Fort: DIY Dijon mustard | Matthew Fort

I make lots of wholegrain mustard, but can't find a recipe for smooth, Dijon-style mustard.
In my view, Rosamund Man and Robin Weir's version from The Mustard Book is the last word on this subject (makes 300-450ml, depending on the swelling power of the seed and the fineness of the sieve):

175g brown mustard seed
300ml unsweetened grape juice
3 cloves, ground in a spice grinder
15 peppercorns, crushed in a mortar
½ tsp ground ginger
2 tbsp dried chervil
½ tsp ground nutmeg
¼ tsp dried thyme
1 tsp ground cinnamon
2 garlic cloves, chopped
2 tsp dried tarragon
3 bay leaves
1 tsp Maldon sea salt

Soak the mustard seed in grape juice and mix in the herbs and spices. Cover, but don't seal, and leave for 36-48 hours, topping up with liquid as necessary (the seeds should be just covered). Whizz in a food processor for three minutes, and leave to stand for three hours. Reprocess for five minutes, pour into a conical strainer and work the paste through with a plastic spatula. Transfer to a finer strainer and repeat. Spoon into small jars and store, out of direct light, for at least two weeks. The flavour is good for up to four to five months, but without colour-reserving sulphur dioxide, it goes dark quite quickly.

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