Dijon mustard gets its characteristic flavor from white wine that’s added to the mustard-seed soaking liquid. Maurice Grey and Auguste Poupon brought Dijon to the masses, but making your own mustard is just as easy as buying it at the store. This version has a rustic, grainy texture that adds a pleasant pop to potato salad and works well atop bratwurst.
Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become.
Place all of the ingredients in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.) Transfer the mustard to a small, nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.