Homemade Whole Grain Dijon Mustard SRC Recipe
Secret Recipe Club~
Group C Reveal Day~
Recipe~ Homemade Whole Grain Dijon Mustard
Today is reveal day for Group C. The blog I was assigned to this month was Eliot's Eats. Eliot's Eats is a blog that was first imagined in the fall of 2008. Although Animal, Vegetable, Miracle was the impetus for Eliot's Eats, it has changed slightly from this original intent. Eliot's Eats is always changing. You will find lots of recipes, nostalgia, travel and some adventure. I decided to make something I have never made before, Homemade Whole Grain Dijon Mustard.
We love mustard in my house and we love pretzels. So why not make some homemade mustard to go with our favorite pretzels? In fact, my hubby and I love mustard so much that each year we go the National Mustard Museum, Home to the World's Largest Collection of Mustard and Mustard Memorabilia. The Mustard Museum is located in Middleton, WI and open 7 days a week. National Mustard Day is on August 2, 2014 and each year we attend this fun mustard event! We always pick up a few jars of "new to us" mustard. We always find them all delicious. I want to thank Eliot's Eats for this great recipe, who knows, I might be on to something here:)
- Homemade Whole Grain Dijon Mustard~
- 4 T brown mustard seeds
- 4 T yellow mustard seeds
- 1/2 cup Chardonnay
- 1/2 cup white wine vinegar
- 1/2 t coarse sea salt
*Note: I added 1 t of honey to add a little sweetness.
Combine the mustard seeds, wine and vinegar in a glass measuring cup. Cover with plastic wrap and let sit at room temperature for two days. Transfer the contents to a blender along with the salt and honey. Blend until you achieve the desired consistency, anywhere from 30-60 seconds.Store in a glass jar with a tight fitting lid and refrigerate another 2 hours before serving. Makes about 1 cup. Mustard will keep in refrigerator for a couple of months as long as it's tightly covered.
For more information on the Secret Recipe Club