Fresh Dijon Mustard recipe

Combine 5 tablespoons yellow mustard seeds and 1 tablespoon brown mustard seeds in a bowl.

Add 1/4 cup apple cider vinegar and 1 tablespoon honey to the seeds and stir until honey is dissolved.

Mix in 2 tablespoons finely diced shallots and 1 minced garlic clove.

Add pink Himalayan salt to taste and stir to combine all ingredients.

Cover the mixture and refrigerate for at least 6 hours or overnight to allow the seeds to absorb the liquid.

After soaking, pour the mixture into a blender or food processor.

Blend until smooth, ensuring no seeds remain.

Transfer the blended mustard into a storage container and taste for seasoning.

Equipment Needed

Allergens