Is Dijon mustard spicy?

Dijon mustard is moderately spicy with a sharp, tangy flavor. The brightness of the vinegar makes it not as spicy as horseradish or wasabi.

What makes Dijon mustard spicy?

Mustard seeds are not inherently spicy. Their pungency comes from a chemical reaction that occurs when the seeds are crushed and combined with water.

What is the easiest way to blend mustard seeds?

Using a high-speed blender such as a Vitamix will make this process easier and faster.

What can I use Smoked Dijon Mustard on?

Everything you would use traditional Dijon mustard on while adding a layer of flavor from the smoking process.

Smoked Dijon Mustard - Chiles and Smoke

Name: Smoked Dijon Mustard
Prep time: 5 h
Cook time: 30 min
Total time: 5 h 30 min
Cuisine: Condiment
Ingredients: ½ cup brown mustard seeds; ½ cup yellow mustard seeds; 1 cup water; ½ cup white wine vinegar; ¼ cup dry white wine; 2-4 tablespoons of water, as needed; 1 ½ teaspoons kosher salt, more as needed

Ingredients

Scale

½ cup brown mustard seeds
½ cup yellow mustard seeds
1 cup water
½ cup white wine vinegar
¼ cup dry white wine
2–4 tablespoons of water, as needed
1 ½ teaspoons kosher salt, more as needed

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Instructions

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.

Author: Brad Prose
Prep Time: 5 hours
Cook Time: 30 minutes
Category: Sauces & Salsas
Method: Smoking
Cuisine: Condiment

Keywords: Dijon, mustard, smoking, mustard seeds, condiment