Smoked Stoneground Dijon Mustard
This recipe creates a rich, smoky, and tangy mustard with a coarse, stone-ground texture. Smoking the seeds before soaking gives it a unique flavor that mellows and deepens over time. It's an excellent condiment for sandwiches or a flavorful base for marinades
0
Add to Favorites
Ingredients
Instructions
Smoke the seeds
-
Preheat your smoker to 250ยฐF.
-
Line a baking sheet with foil and spread the mustard seeds in a single, even layer.
-
Smoke the seeds for about 30 minutes, stirring every 10 minutes to ensure they smoke evenly.
Soak the seeds
-
Transfer the smoked mustard seeds to a bowl.
-
Add the water and white wine vinegar, stirring gently to combine.
-
Cover the bowl with plastic wrap and let the seeds soak at room temperature for at least 5 hours, or overnight.
Blend the mustard
-
Drain the seeds using a fine-mesh strainer and transfer them to a high-speed blender or food processor.
-
Add the white wine and kosher salt to the blender.
-
Pulse the mixture until it reaches your desired stone-ground consistency, leaving some seeds partially intact for texture.
-
If the mixture is too thick, add additional water a tablespoon at a time until it's perfect.
Adjust and mature the flavors
-
Taste the mustard and add more salt if needed.
-
Transfer the mustard to an airtight glass jar and store it in the refrigerator. The mustard will have a sharp "bite" at first.
-
Allow the mustard to mellow in the fridge for at least 2โ3 days, which allows the intense flavors to mature and deepen.
Note
Yields 1.5 cups
