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Dijon-Style Mustard



  • 2 tablespoons yellow mustard seed
  • 1/2 tablespoon dry mustard
  • 2 tablespoons water
  • 2 tablespoons white wine
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground turmeric


  1. Grind mustard seed to a fine consistency. Mix ground mustard with dry mustard powder and water in a small bowl. Cover with plastic wrap, and set aside overnight.
  2. Combine mustards with wine, vinegar, salt and turmeric in a blender or mini food processor. Puree until smooth.

You can use mustard immediately.

It will keep up to 3 months in the refrigerator.

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