Moutarde a L'Ancienne

Moutarde à L'Ancienne, or old-style mustard, is a delightful blend of whole mustard seeds, wine, vinegar, and aromatic spices. Its rich, tangy flavor and rustic texture make it the perfect accompaniment to charcuterie boards, sandwiches, and gourmet dishes. This homemade version is preservative-free and simple to prepare, delivering a fresh, robust condiment that can be tailored to your taste preferences.

Whether you're exploring culinary traditions or enhancing your pantry staples, this mustard is a timeless condiment that elevates any meal.

5 from 1 vote

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Prep Time 10

Cook Time 0

Total Time 2 10

Course Condiment

Cuisine American, French, Italian, Jewish, Mediterranean, Russian

Servings Cups

Calories 344 kcal

Equipment

Medium-Sized Mixing Bowl: For soaking the mustard seeds and mixing the ingredients.
Small Skillet To toast the caraway seeds, enhancing their flavor and aroma.
Whisk or Mixing Spoon: For combining the ingredients evenly.
Mortar and Pestle (or Spoon): To crush the toasted caraway seeds lightly.
Quart Container or Airtight Storage Jar: For storing the mustard mixture during the resting period.
Small Canning Jars with Lids (optional): Ideal for portioning and storing the finished mustard.

Ingredients

1 C Brown mustard seeds, whole
1 C Yellow mustard seeds, whole
12 oz White wine A full body boxed wine is perfect.
1 C White wine vinegar Apple cider vinegar can be substituted, but it become very strong flavor.
12 oz Water
2 tbsp Caraway seeds For best flavor, toast the seeds lightly and then crush, not ground.
1 tbsp Kosher salt Use a coarse salt.
3 oz Dark brown sugar You can use light brown if you have it.
2 tbsp Worstershire sauce
1 1/2 tbsp Dry mustard powder Coleman's brand is recommended.

Instructions

In a small skillet, gently toast the caraway seeds and let cool.
Place the mustard seeds into a medium mixing bowl.
Add the wine (stout), vinegar and water.
Mix thoroughly.
Crush the caraway seeds. Use a mortar and pestle or the back of a spoon. Does not need to be thoroughly crush.
Add the crushed caraway seeds, salt, sugar, Worstershire sauce and dry mustard powder and mix thoroughly.
Place mixture in an airtight storage container and place in refrigerator.
Let mustard rest for 2 days, stirring every 12 hours.

Notes

Some people substitute a dark stout for the white wine.
After resting, place mustard in small jars with lids. I use 4 ounce canning jars.
Store mustard in the fridge.
Mustard will keep for a year.

Flavor Variations:

Substitute the white wine with a dark stout for a richer, deeper flavor.
Add a pinch of cayenne pepper for a touch of heat.

Storage Tips:

Store in airtight jars in the refrigerator. Properly stored, this mustard will last for up to a year.

Serving Suggestions:

Pair with smoked meats, cheeses, or crusty bread for an elevated charcuterie experience.
Use as a marinade base for meats or a tangy addition to salad dressings.

Nutrition

Serving: 8gCalories: 344kcalCarbohydrates: 49gProtein: 1gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 3528mgPotassium: 306mgFiber: 2gSugar: 43gVitamin A: 22IUVitamin C: 2mgCalcium: 106mgIron: 2mg

Keyword Homemade Mustard, Moutarde à L'Ancienne, mustard, Whole Grain Mustard

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