Dijon Mustard with Truffle Oil.

This mustard is the best! Let me say it again, Dijon Mustard with Truffle Oil is the best tasting mustard yet...and you are going to want to make this!

Mustard is a favorite around here, which is why we have a number of recipes for it! 

You will find a number of mustard recipes on this blog, namely because I love a good mustard. But also because mustard is one of the easiest condiments to make, usually calling for the humblest of ingredients and simple kitchen equipment. It turns out mustard has been made and eaten for thousands of years! It is believed that early Romans were the first to make the condiment we know today, as mustard*. I am pretty sure they would have loved Dijon Mustard with Truffle Oil, it is that good...

I myself have had a few run-ins with mustard! On my first attempt I had no idea that the final product will yield more than double the measure of the mustard seeds used! For that batch, when it was all said and done, accidently I had made a quart of Maker's Mark Honey Mustard...luckily it was so delicious we enjoyed every knife-full plucked out of the jar. Through the years I have gone on to make a few more favorites that we enjoy. 

This delicious mustard starts with a high quality mustard purchased at the market.

Starting with a high quality mustard, there is no waiting time. So this delicious mustard is ready to eat immediately. I have developed a few flavored mustard recipes that start with a jar of high quality prepared mustard. And I have to say these are my absolute favorites for gift giving. While it can wait in the refrigerator until needed, it does not have to. Dijon Mustard with Truffle Oil makes a wonderful gift. 

 

I hope you give this recipe a try! You may need to order the Truffle Oil unless you live close to a large city or gourmet ingredient/cooking shop. But you will not be sorry for the purchase, because this mustard alone is worth the price. However rest assured you will find a number of uses for Truffle Oil, and as a bit of a tease we have a delicious chicken recipe coming right up that calls for Dijon Mustard with Truffle Oil!

 

Ingredients needed for this recipe:

• whole grain Dijon mustard
• Truffle Oil
• ballpark mustard
• sugar
• dry white wine

You will also need the following:

• Food Processor
• measuring spoons
• storage container
• silicone spatula

Now we are ready to begin!

Dijon Mustard with Truffle Oil
Inspired from October Farm

1 - 12oz. jar Whole Grain Dijon Mustard 
2 T sugar
4 T Truffle oil
2 T ballpark style mustard
2 T dry white wine, Vermouth works very well

Combine all of the ingredients listed in the bowl of your food processor. 

Pulse on and off until mixed well, but still a bit coarse. 

You are looking for a midway texture from whole grain mustard to smooth. Do not process until smooth. 

Scrape the processed mustard to the storage jar, cap and refrigerate. 

Storage options for Dijon Mustard with Truffle Oil. Store tightly capped in the refrigerator until gone. Mustard keeps (almost) forever! I do not recommend freezing this recipe.  

* according to alimentariun.org

UPDATE:  For your convenience, a "copy and paste" version of Dijon Mustard with Truffle Oil has been included below. 

You may also enjoy:

Peppers for Cold Meats, a classic from Auguste Escoffier. 

#wholefoodingredients

#scratchmadefoodforyourfamily

This recipe featured at:

Scratch Made Food! & DIY Homemade Household featured at What's For Dinner Sunday Link-up and Blog Hop.

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Printable "copy and paste" version:

Dijon Mustard with Truffle Oil
Inspired from October Farm

1 - 12oz. jar Whole Grain Dijon Mustard 
2 T sugar
4 T Truffle oil
2 T ballpark style mustard
2 T dry white wine, Vermouth works very well

Combine all of the ingredients listed in the processor bowl of your food processor. 

Pulse on and off until mixed well, but still a bit coarse. 

You are looking for a midway texture from whole grain mustard to smooth. Do not process until smooth. 

Remove the processed mustard to the storage jar, cap and refrigerate. 

Storage options for Dijon Mustard with Truffle Oil. Store tightly capped in the refrigerator until gone. Mustard keeps (almost) forever! I do not recommend freezing this recipe. 

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