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–+ servings
Ebonie Garnica

Alcohol-Free Dijon Mustard For Full GAPS

Alcohol-free Dijon-style mustard for Full GAPS with brown and yellow seeds, apple cider vinegar, water, shallot and white pepper. Soak cold for at least eight hours, then blend.
Print Recipe
Minimum Refrigerated Soaking 8 hours
Servings: 1 batch
Course: Full GAPS, Sauce
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons brown mustard seeds Keep whole for soaking.
  • 3 tablespoons yellow mustard seeds Keep whole for soaking.
  • 1/3 cup plain apple cider vinegar Measure separately from the water; retain all soaking liquid.
  • 1/3 cup filtered water This replaces the wine in this separate version.
  • 1 tablespoon finely minced shallot Measure after mincing; one measured tablespoon finely minced white or yellow onion is an alternative.
  • 3/4 teaspoon natural salt Plain salt without a seasoning blend.
  • 1/4 teaspoon ground white pepper Use pure ground white pepper.

Equipment

  • Glass soaking bowl or jar with cover Refrigerate the seed mixture for at least eight hours.
  • Measuring cups, spoons, knife and cutting board Measure the shallot after finely mincing.
  • Ninja BN801 twenty-four-ounce single-serve cup Use the matching Pro Extractor blade assembly, below the marked maximum fill line.
  • Spatula and clean lidded glass jar Transfer all the mustard; keep refrigerated.

Method
 

  1. Mix the brown and yellow mustard seeds, salt and white pepper in a clean glass bowl or jar. Stir in the minced shallot.
  2. Stir in the measured apple cider vinegar, followed by the measured filtered water. Mix through the bottom and edges to wet the entire seed mixture.
  3. Cover and refrigerate for at least eight hours. Keep all the liquid with the seeds; do not drain or rinse.
  4. Transfer the entire cold soaked mixture into the Ninja BN801 twenty-four-ounce single-serve cup with its matching Pro Extractor blade assembly, below its marked maximum fill line. Blend to a coarse or finer texture. Stop the motor and remove the cup from its base before opening or scraping; reassemble correctly before continuing. Stir before dividing a larger batch into blending portions if needed, then combine the finished portions. Retain all the measured soaking liquid.
  5. Scrape the mustard into a clean glass jar, cover and refrigerate. Use within two weeks, taking portions with a clean spoon. This is a refrigerated condiment, not a shelf-stable canning method.

Notes

Makes one batch. The eight-hour time is the minimum refrigerator soak; measuring, mincing, blending and transferring add time. Finished volume varies with texture and transfer. Measure completed mustard when using it in another recipe.
At 1×, use three tablespoons each brown and yellow mustard seeds, one-third cup each plain cider vinegar and filtered water, one tablespoon finely minced shallot, three-quarter teaspoon natural salt and quarter teaspoon white pepper. Keep all the soaking liquid; no draining, straining or cooking step.
Finely minced white or yellow onion can replace the same measured tablespoon of shallot. Use whole mustard seeds, not an equal spoon measure of mustard powder. Blend briefly for coarse mustard or further for a finer paste; seed coats remain.
Use the Ninja BN801 twenty-four-ounce cup and matching Pro Extractor blade assembly with the cold wet mixture below its marked maximum fill line. Stop and remove the cup from its base before opening or scraping. Stir before dividing larger batches into blending portions and combine the finished portions.
Full GAPS after the ingredients, including raw onion and cider vinegar, have been introduced. Dairy-free, egg-free and nut-free as written; contains mustard seeds. Not early Intro or No-Plant GAPS. No wine is added. Keep covered in the refrigerator, use within two weeks, and take portions with a clean spoon. This is not a shelf-stable canning recipe.

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