Smoked Stoneground Dijon Mustard

Servings: 12

Description

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

Ingredients

1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
1 cup water
1/2 cup white wine vinegar
1/4 cup dry white wine
1 1/2 tsp kosher salt, or more to taste
Optional: Additional water to thin

Instructions

Smoke the seeds

1
Preheat your smoker to 250°F.
2
Line a baking sheet with foil and spread the mustard seeds in a single, even layer.
3
Smoke the seeds for about 30 minutes, stirring every 10 minutes to ensure they smoke evenly.

Soak the seeds

4
Transfer the smoked mustard seeds to a bowl.
5
Add the water and white wine vinegar, stirring gently to combine.
6
Cover the bowl with plastic wrap and let the seeds soak at room temperature for at least 5 hours, or overnight.

Blend the mustard

7
Drain the seeds using a fine-mesh strainer and transfer them to a high-speed blender or food processor.
8
Add the white wine and kosher salt to the blender.
9
Pulse the mixture until it reaches your desired stone-ground consistency, leaving some seeds partially intact for texture.
10
If the mixture is too thick, add additional water a tablespoon at a time until it's perfect.

Adjust and mature the flavors

11
Taste the mustard and add more salt if needed.
12
Transfer the mustard to an airtight glass jar and store it in the refrigerator. The mustard will have a sharp "bite" at first.
13
Allow the mustard to mellow in the fridge for at least 2–3 days, which allows the intense flavors to mature and deepen.

Note

Yields 1.5 cups

Read it online: https://brinnerbites.com/recipe/smoked-stoneground-dijon-mustard/