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–+ servings
Ebonie Garnica

Homemade Dijon Mustard For Full GAPS

Homemade Dijon-style mustard for occasional Full GAPS meals, with brown and yellow seeds, dry white wine, white wine vinegar and shallot. Refrigerate the mixture for at least eight hours before blending.
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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 white wine vinegar Measure separately from the wine; retain all soaking liquid.
  • 1/3 cup dry white wine Not a sweet wine. This preparation is uncooked, not alcohol-free.
  • 1 tablespoon finely minced shallot Measure after mincing.
  • 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 white wine vinegar, followed by the measured dry white wine. 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, staying below its marked maximum fill line. Blend to your preferred coarse or finer texture. Stop the motor and remove the cup from its base before opening or scraping; reassemble correctly before continuing. For a larger batch, work in portions if needed to respect the fill line. Do not add an unmeasured splash of water.
  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

The eight-hour time is the minimum refrigerator soak. Measuring, mincing, blending and transferring add time. Yield: one batch. Finished volume varies a little with texture and transfer.
Use finely minced shallot in this version. Retain the full wine-and-vinegar soaking mixture. Blend more briefly for coarse mustard or further for a finer paste; the seed coats remain in the condiment. No extra water or straining step is included.
Use the Ninja BN801 twenty-four-ounce cup and matching Pro Extractor blade assembly with the cold, wet mixture, below the marked fill line. Stop and remove the cup from its base before opening or scraping. Work in portions when scaling if needed.
Full GAPS after the ingredients have been introduced. Dr. Natasha permits small amounts of dry wine on rare occasions, so use this wine-based mustard as an occasional condiment. It is uncooked and is not alcohol-free. Dairy-free, egg-free and nut-free as written; not early Intro or No-Plant GAPS. Keep covered in the refrigerator and use within two weeks.
For a separate wine-free recipe, use homemade cider-vinegar mustard.

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