3/4cup of soaking liquid (wine or ACV and water, see notes)
1/2 tsp salt (non-iodized)
2 Tbsp filtered water
Mix the mustard seeds with the soaking liquid in a glass container. I recommend a 2 cup mason jar.
Leave the mustard seeds on the count to soak for 2 days.
Add the salt, then using a blender or an immersion blender, grind the seeds and any remaining soaking liquid to the desired consistency. It is fine to have a smooth Dijon mustard or to leave some of the mustard seeds whole.
If needed, add a few tablespoons of extra water as you grind. The amount of liquid needed will depend on the type of mustard seeds and how smooth you want the mustard to be.
Store in a glass jar with an air-tight lid in the fridge. Allow the mustard to ripen for at least 2 weeks before using. Fresh Dijon is very hot, but the flavor will mellow over time.
A mixture of yellow and black mustard seeds is traditional. But using just yellow seeds is fine. Black mustard seeds tend to be hotter. They also require a bit of extra liquid, so expect to add more water when you blend.
For a classic Dijon mustard 3/4 cup of dry white wine for the soaking liquid. For alcohol-free, probiotic mustard, use 1/4 cup apple cider vinegar and 1/2 cup of water. See the section above for more options, including using kombucha or homemade fruit wine.