Mustard (Dijon Mustard)

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Mustard (Dijon Mustard)
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it de fr es br
195
Calories per serving
  • Gluten Free
  • Lactose Free
  • Vegetarian
  • Vegan
  • Energy Kcal 195
  • Carbohydrates g 31.7
  •   of which sugars g 28.8
  • Protein g 3.4
  • Fats g 3.3
  •   of which saturated fat g 0.25
  • Fiber g 5.1
  • Sodium mg 6
  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 2 h 10 min
  • Serving: 4

PRESENTATION

Bursting with mustard flavor and built on a classic tangy kick, this Dijon mustard recipe brings something special to any family table or gathering. Eye-catching with its rich golden color and those little grainy specks, homemade mustard from scratch turns a regular meal into something you’ll want to remember. Whether you see it sitting proudly on the table at weekend brunch, layered in a sandwich, or dolloped beside roasted meats, the fresh brightness and zesty punch of this quick Dijon mustard make every bite better. People comment on the bold and flavorful notes and how good it tastes with just about anything—there’s always a way to run out faster than expected…especially during holiday meals. Kids and grownups like the gentle heat and that sharp tang; it’s just the kind of thing that surprises folks (in the best way). Adding whole grain mustard means you get a pretty texture with every spoonful, and the no-preservative angle feels honest and CLEAN for families who care what’s inside their food. This is the Dijon mustard recipe that gets everyone passing the jar during family dinners.

Families appreciate this mustard for sandwiches because it works well in so many simple meals—packing school lunches, throwing together last-minute wraps, or jogging up flavor on turkey slices. Sometimes, it’s just a quick swipe of this good condiment that changes up veggie platters, chicken dishes, or picnic spreads. Since it’s handcrafted and free from extras, you end up with a smarter choice that everyone can enjoy—especially when allergies or picky eaters are around. Try it as a topping on grilled foods or use a big spoonful in marinades for added zest. The versatility of whole grain mustard really comes through when you stir it into creamy dressings, swirl into potato salads, or brighten up grain bowls (works great there). Home cooks like how customizable it is—mild for gentle palates, turned up for heat-lovers. SIMPLE, real flavors make this a kitchen favorite, and you know exactly what’s in it! For busy days or special occasions, homemade mustard delivers a combo of big flavor and practical family appeal, turning everyday food into something just a little more DELICIOUS.

INGREDIENTS
195
Calories per serving
Black grapes 2.5 lbs (500 g)
Apples 2
Lemon peel 1
Red wine 1 glass
White mustard powder 3 tbsp (40 g)
Preparation

How to prepare Mustard (Dijon Mustard)

First, wash and dry the grapes, then process them through a food mill to obtain the juice, which you will filter through a sieve.
Then cut the two apples into slices and cook them with the wine until it is completely absorbed.
At this point, add the grape juice and cook it until it becomes thick, stirring the mixture often to prevent it from sticking.
At the end of cooking, remove the pot from the heat and add the mustard, which you have previously dissolved in a bit of warm red wine, and the lemon zest.
Let it cool for a few minutes and jar your mustard while it's still warm in airtight jars if you wish to preserve it, or serve it as a condiment for your dishes.

Curiosity

Although this is the original mustard recipe, it is not widely followed and used in Italy because the Mantuan or Cremonese mustard, which are variants of the original, is preferred.
In Sicily, however, this mustard is widely used, and in ancient times, it was distributed to neighbors during the grape harvest or served as a dessert during baptisms, confirmations, and engagements.
In France, there are different ways to prepare mustard depending on the city: the most famous, Dijon mustard, is the spiciest of all, then there is Bordeaux mustard, relatively spicy but tends to be sweet, and finally, there is Mieux mustard, which is the sweetest.

Advice

Mustard, the blessing and bane of my household: I pair it with meats, vegetables, and cheeses; Francesco, who loves it, also gladly spreads it on a slice of bread. His favorite version is the flavored one: once, to experiment, I added a bit of vanilla and some almonds or walnuts (whole or crushed) at the end of cooking, and before sealing the jar, I sprinkled it with a hint of cinnamon, and since then, there's been no going back, that's how he likes mustard! How do you prefer it?

For the translation of some texts, artificial intelligence tools may have been used.
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