No doubts, home-made food, if made with knowledge and love, tastes hundreds of times better, is more nutritious and do not consist chemically-made (unnatural) food additives.
I searched for a dozen of home-made Dijon mustard recipes online. Different people suggest different ways to make it and have their own little tips which work best.
I have learned these tips and here is my recipe of the unique Dijon mustard which I share with you!
I call it “almost Dijon”, because half of mustard seeds are milled, while other half consist of whole seeds (as it should be in a real Dijon mustard). For my family, it goes well with chickpeas dishes and vegan salads. Give it a try!
Recipe for Gourmet: Almost Dijon Mustard
|EQUIPMENT||juicer, coffee mill (optional), small glass jars|
|Passive time||1 week|
|Active time||30 min|
|TOTAL TIME||1 week 30 min|
|EU / US|
|White mustard seeds||50 g|
|Black mustard seeds||50 g|
|Apple (to make 100 ml of fresh juice)||1|
|Flaxseed oil, cold pressed||1 Tbsp|
|Apple vinegar||1 Tbsp|
- In a coffee mill, mill half of each type of mustard: 25 g of white mustard seeds and 25 g of black mustard seeds
- Combine milled and whole mustard seeds in a hot resistant glass/ceramic bowl
- Pour boiling water (approx. 250 ml / 1 cup) on it so that to fully cover the seed mixture and stir
- Let it sit on a counter for 5-10 min and drain (just pour some water out carefully)
- Make a fresh juice from apple using a juicer
- In a saucepan (made of stainless steel or use ceramic pot), combine apple juice, salt and honey and bring the mixture to a boil
- Pour hot liquid on mustard mixture and let it sit on a counter for 24 h
- Next day, if extra liquid is observed on the top of mustard mixture, carefully pour it out
- Add flaxseed oil and apple vinegar, mix well
- Transfer mustard mixture into small glass jars, close the lids and let it stay in a refrigerator for one week. Only after one week it is tasty and ready!
Good to know
- Mustard seeds are processed with hot water to reduce unpleasant bitterness
- I would really recommend to mill mustard seeds freshly instead of using mustard powder, but this option is also available
- Mustard dressing might sit in a refrigerator for one week before using it to mature, also, some bitterness may still occur if not letting it sit cold for some time
- This dressing is already in my fridge for a month and nothing has happened with it – no spoilage or taste changes, only getting better!
- Next time I will make a double portion of this dressing! It is really so different from standard dressings and tastes amazingly good!
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Would you like to get more recipes?
Please take a look into my first cookbook!!!
Best reviewer writes about this book: Dr. Alisa Palatronis has “cooked up” a very interesting cookbook! I am intrigued by the ingredient choices for some recipes and can’t wait to try them all! My palate is anticipating them all. I did try a few right away since I had the ingredients on hand. The Mascadates from Bożena and Almonds in Heaven were very tasty! I also tried the Hello Hasselback Potato too, they were delicious!! My next recipe will be Delights from 1001 Nights for a sweet treat since I love chickpeas.
This cookbook is one of a kind and I look forward to trying all the recipes and passing it along to my vegan friends and non vegan friends alike. Thank you Dr. Palatronis for this special treat, you have a way with enticing ones palate with your pictures and ingredients combinations.