Pass the pretzels, because it will be love at first bite. Smoked Dijon Mustard will change the way you look at the condiment aisle. Once you discover how easy it is to make Dijon mustard from scratch, you will be thinking up ways to add it to everything.
Whether you love the classic combination of mustard and hotdogs or enjoy the tang it adds to sauces, this will add the extra layer of mysterious smoke to every bite. Assertive, smoky, and a little spicy, this mustard is so good you might think twice about passing it over.
What is a Dijon Mustard?
Before we can make Smoked Dijon Mustard, we need to know what Dijon mustard is. We all remember the famous commercial for Dijon mustard. But do you know where Dijon mustard comes from and the history?
Mustards in general are among the oldest known condiments. Dijon mustard dates back to 1336 in the town of Dijon in Burgundy, France. Perhaps it’s no coincidence that this famous wine region influenced one of the star ingredients of this beloved condiment. In fact, mustard is grown in those vineyards as a cover crop below the grape vines, providing nutrients.
The addition of white wine is what makes mustard Dijon. The original recipe utilized wine from the Burgundy region, such as Chablis and Bourgogne blanc.
While the Dijon mustard we know today packs a kick, the mustard of the middle ages was even more assertive. Modern Dijon as we know it incorporates white wine and vinegar. The traditional mustard of France during the Middle Ages utilized verjuice. This highly acidic juice was made from unripe grapes, crab apples, and other sour fruit.
Why This Recipe Works
- Preparing your own Dijon gives you full control over the flavors.
- Coarse or smooth homemade mustard, the choice is yours.
- Smoking the mustard seeds adds a layer of smoky flavors to any dish.
The heart of Smoked Dijon Mustard echos back to the method and art of making Dijon. How many things can you think of that date back to 1336? While the process has become more streamlined without the need to use a mortar and pestle and the ingredients no longer include verjuice, the method hasn’t changed much.
Is Dijon Mustard Spicy?
We’ve all experienced that first bite of horseradish that instantly hits our throat, makes our nose tingle, and eyes water. Dijon mustard causes a similar reaction. Mustard seeds themselves are not innately spicy. Their assertive flavor comes from a reaction to the mustard seeds soaking in water and releasing their enzymes. The pungent aroma of allyl isothiocyanate is what makes our eyes water and throat irritation. It’s nature and the plant’s defense mechanism against predators.
For this smoked Dijon mustard, we are combining both brown mustard seeds and yellow mustard seeds. Traditional Dijon mustard is made with all brown or black mustard seeds. By adding yellow mustard seeds the finished product is more mild and tangy.
In addition, Dijon mustard is at its most piquant right after it is made due to the chemical reactions. Allowing it to temper in the refrigerator for 2-3 days will mellow the heat while allowing the flavors to develop.
Ingredients to Make Smoked Dijon Mustard
Because mustard seeds are the main component of this sauce, you want to make sure your mustard seeds are fresh. Check the date. If you can’t remember when you bought them they should be replaced for the truest mustard flavor.
Need fresh mustard seeds? Check them out at Spiceology, tell them I sent you!
- ½ cup brown mustard seeds
- ½ cup yellow mustard seeds
- 1 cup water
- ½ cup white wine vinegar
- ¼ cup dry white wine
- 2-3 tablespoons of water, as needed
- 1 ½ teaspoons kosher salt, more as needed
The addition of white wine dates back to 1777 when Monsieur Grey developed a recipe for Dijon mustard that included the addition of white wine. He formed a partnership with Monsieur Poupon who provided the financial backing.
Make sure to pick a white wine that is both dry, and that you enjoy drinking. Because the alcohol does not get cooked out of this mustard you can swap it out for apple cider vinegar, but it might make this Smoked Dijon Mustard more pungent because of the high acidity. Sauvignon Blanc, Pinot Grigio, and unoaked Chardonnay are all excellent options for a dry white wine.
How to Make Smoked Dijon Mustard
- Preheat your smoker to 250°F. This gently toasts them while infusing them with a mild smoke flavor.
- Line a baking sheet with foil. Spread the mustard seeds out into an even layer. This will make them easy to transfer to a bowl and prevent them from sticking.
- Smoke the mustard seeds for 30 minutes, stirring them every 10 minutes. This will allow them to evenly smoke.
- Transfer the smoked mustard seeds to a bowl and add your water and vinegar. Stir them around and then cover the bowl with plastic wrap. Allow them to soak at room temperature for at least 5 hours, up to overnight.
- Before making your Smoked Dijon Mustard drain the mustard seeds through a fine-mesh strainer. Transfer them to the bowl of a food processor or high-speed blender such as a Vitamix.
- Add your white wine, two tablespoons of water, and kosher salt. Blend the mixture until smooth. If it seems a little too thick you can thin it out with the additional water.
Important Tips for Dijon Mustard
- To create smoother mustard, transfer the mustard from the blender back into a fine mesh strainer fitted into a bowl. Use the back of a spoon or spatula to press the mustard through the strainer, leaving behind the larger chunks of seeds.
- Dijon mustard is at its most pungent when it’s first made because the enzymes are just being activated. Allow it to refrigerate for 2-3 days to soften the spiciness and allow the flavors to develop.
- Use cold or room temperature water. Hot liquids begin breaking down the seeds and activate their enzymes, resulting in mustard oil. You don’t want bitter, overwhelmingly spicy mustard!
Substitutions for Smoked Dijon Mustard
White Wine Vinegar – You can substitute the white wine vinegar for red wine vinegar or white vinegar. Vinegar with higher acidity will reduce the heat of the mustard seeds.
White Wine – If you want to keep this mustard alcohol-free, you can replace the white wine with apple cider vinegar. However, this will affect both the final flavor and heat level of the mustard.
Frequently Asked Questions
Dijon mustard is moderately spicy with a sharp, tangy flavor. The brightness of the vinegar makes it not as spicy as horseradish or wasabi.
Mustard seeds are not inherently spicy. Their pungency comes from a chemical reaction that occurs when the seeds are crushed and combined with water.
Using a high-speed blender such as a Vitamix will make this process easier and faster.
Everything you would use traditional Dijon mustard on while adding a layer of flavor from the smoking process.
- Preheat the smoker to 250°F.
- Spread the mustard seeds into a thin layer onto a baking sheet lined with foil. Smoke the seeds on the baking sheet for about 30 minutes, stirring every 10 minutes to make sure they are evenly smoked.
- Place the seeds in a bowl, and add the water and white wine vinegar. Mix the seeds around, and cover the bowl with plastic wrap. Allow the bowl to sit at room temperature for at least 5 hours, up to overnight.
- Remove the seeds from the bowl and place them in a fine-mesh strainer, draining any of the remaining liquid. Add the seeds to a high-speed blender or food processor. Add in the white wine, 2 tablespoons of water, and kosher salt. Blend until smooth. Add additional water as needed to thin it out.
- For a smooth Dijon: Pour the mustard from the blender back into the fine mesh strainer, resting over a bowl. Using a spatula, push the mustard through the strainer to remove any large chunks of seeds.
- Taste and adjust as needed with salt or vinegar. It will be very spicy, as the enzymes were just activated. Allow the mustard to sit in the fridge for 2-3 days before regular use.
- Prep Time: 5 hours
- Cook Time: 30 minutes
- Category: Sauces & Salsas
- Method: Smoking
- Cuisine: Condiment
Keywords: Dijon, mustard, smoking, mustard seeds, condiment