Dijon Mustard

Dijon mustard is a very versatile ingredient, used to spice up almost anything. In my opinion, dijon is best when added to a salad dressing, marinades, in potato salad, and a classic honey mustard chicken! As always, dijon mustard is simple to make, it just takes a day or 2 of waiting to develop flavours. Enjoy!

Ingredients:

• 3 tablespoons brown mustard seeds

• 3 tablespoons yellow mustard seeds

• 1/3 cup dry white wine

• 1/3 cup white wine vinegar

• 1 diced shallot or half a brown onion

Method:

• Add your white wine, white wine vinegar and shallot or onion into a saucepan, and bring to the boil.

• Once boiling, bring back down to a simmer and cook for a few minutes, or until the onions have softened.

• Strain the onions out of the liquids and place into a jug or bowl, and add your mustard seeds.

• Cover with a beeswax wrap (or any wrap) and place on a shelf for at least 24 hours, but no more than 48.

• After this time has passed, the mustard seeds would have absorbed all of the liquid.

• Using a stick blender, mortar and pestle, or any small blender, add your mix and pulse until you reach the desired consistency. If the seeds are too thick to blend smoothly, add small amounts of water at a time to help loosen the mix.

• Optional: Pass through a sifter or muslin cloth to remove any un-blended seeds.

• Put the now smooth mustard into a saucepan, and heat until it bubbles similarly to a thick custard. At this stage, you can add more water to reach the desired consistency. If you added too much water during the blending process and its too loose, now is also the time to let it reduce down to thicken.

• Once you are happy with the final consistency, add to a sterilised jar and seal with a lid.

• Store in the cupboard, and once opened store in the fridge. Use within 1 month of opening.