Dijon mustard from Condiments: Make Your Own Hot Sauce, Ketchup, Mustard, Mayo, Ferments, Pickles and Spice Blends from Scratch (page 19) by Caroline Dafgård Widnersson

  • brown mustard seeds
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  • dry white wine
  • Serves : 100 ml (3.5 fl oz)

  • EYB Comments

    Refrigerate for about 2 weeks before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate for about 2 weeks before serving.

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