Most Dijon mustard that is shipped to North America from France is made with seeds from Saskatchewan, Canada. Hence, it makes sense that we make our own mustard. Feel free to experiment with the types of vinegar and flavorings (tarragon, horseradish, dill).

　　

Ingredients

Makes about 2 1/2 cups (625 ml)

　　1/2 cup (90 g) mustard seeds

　　5 tablespoons (75 ml) water

　　2 tablespoons maple syrup

　　Scant 2 tablespoons neutral oil

　　1 1/4 cups (300 ml) white wine vinegar

　　1 tablespoon ground turmeric

　　Pinch of cayenne pepper

　　1 teaspoon salt

　　

Step 1

In a powerful food processor, combine the mustard seeds, water, maple syrup, oil, one-third of the vinegar, the turmeric, the cayenne, and the salt and process on high speed. (If it is not powerful, you will end up with more whole seeds, which is okay but not ideal.) Once you start, the seeds will bounce around like money in a money cage.

　　

Step 2

When the seeds stop bouncing around, slowly add the rest of the vinegar. When the blade stops spinning well and the mustard is thick, it’s ready. Transfer to a tightly capped jar and store in the fridge for up to a month.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.