Paleo Dijon Mustard
Why This Recipe Works
Mustard is a must-have condiment: Not only does it make a great spread, but it also brightens up dressings and sauces. We wanted to make a flavorful Dijon mustard without any of the artificial flavors, preservatives, or additives often found in store-bought mustards. We also wanted to ensure that our recipe stayed simple and straightforward. To that end, we started with a base of three simple ingredients: yellow mustard seeds, vinegar, and salt. Many recipes also called for wine for additional flavor; to keep our recipe paleo, we opted to use water and white wine vinegar instead. Happily, tasters didn’t miss the flavor of the alcohol. We also incorporated mustard powder for some kick and garlic powder and cinnamon for additional aromatic flavor. A little turmeric helped to enhance the yellow color. Before processing the ingredients together, we let the seeds soak for at least 8 hours to soften. A quick simmer on the stovetop thickened the mustard slightly, while passing the finished mustard through a fine-mesh strainer ensured a smooth, velvety texture. Finally, we found that letting our mustard sit for five days before using helped it to develop a more balanced and complex flavor.