I love all kinds of spices and am always using them in new ways. I had never made mustard before and spotted a great recipe for it in one of my favorite books, Healing Spices. I had to try it. I used honey instead of sugar and am so please with the results. This mustard is strong and sweet and would be excellent with steak (with frites), cabbage, cold meats and fish, pickles, sauerkraut and sausage.
Dijon Honey Mustard
This recipe makes about 3 cups of mustard.
Ingredients
- 1 cup ground mustard powder (where to buy)
- 1 cup apple cider vinegar (where to buy)
- 1/2 cup yellow mustard seeds (where to buy)
- 2 pastured eggs, beaten
- 3/4 cup raw honey (where to buy)
- 1 tsp turmeric (where to buy)
Directions
In a pint sized glass jar, mix together the ground mustard powder and vinegar. Cover and let stand overnight at room temperature.
The next day, soak the mustard seeds in enough filtered water to cover, for about 10 minutes. Then strain the seeds.
Bring a saucepan of water to a simmer.
Combine the mustard seeds, beaten eggs, and honey into a glass bowl that you can set over the simmering water on the stove. (note: if you have a double boiler use that)
Add in the mustard and vinegar mixture and the turmeric and cook, stirring occasionally, until thickened or about 15 minutes.
Store in a sealed jar in the refrigerator.
Thanks for the recipe! Was curious if you know how long this mustard would be good for? I’ve made fermented ketchup, which my family loves, and I’m wondering if I could do the same with the mustard….
I thought what made dijon mustard “dijon” was that it was made with wine, am I wrong?
Must you include the turmeric? I have intolerances.
Intolerance to turmeric? Sure – it is optional – I added it to give a deep yellow color and turmeric is so beneficial I pretty much add it to everything!
How long does this keep?
Mine is still good after a couple of weeks!
Dijon should have wine in it … that’s what makes it dijon. Regular mustard is made with vinegar. Also, do you mean “pasteurized” eggs not “pastured”?
The black seeds of B. nigra are used for moderately spicy mustards. French cooks use them to make Dijon-style mustard, it can be called true Dijon mustard if it is certified to come from that city, which has the exclusive right to produce it. Also, I think she meant pastured, like cage free, free range, etc..
This recipe sounds really yummy, and the raw honey, turmeric and apple cider vinegar make it sooo good for you 😀