Author
Chef John
Prep Time
15 minutes
Cooking Time
30 minutes
Refrigerate
8 days
Total Time
8 days, 45 minutes
Servings
4 pints
A quick and easy recipe that comes out perfect after a week storage in the fridge. The week storage is essential for homemade Dijon mustard to mellow out the oils and eliminate the harsh bitterness.
Photo © Rachel Marek | Photo Source All Recipes
Ingredients
- 1 ½ cups white wine
- 1 cup water, or more as needed
- ⅔ cup white wine vinegar
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup whole yellow mustard seeds
- ¼ cup dry mustard
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 4 1-pint canning jars with lids and rings
Instructions
- Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes.
- Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onion and garlic.
- Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap and let sit at room temperature until mixture thickens, 24 to 48 hours.
- Purée mustard mixture to desired consistency using a stick blender.
- Transfer mustard mixture to a saucepan and add enough water to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
- Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Refrigerate mustard until flavors blend, at least 1 week.
- Serve and enjoy!
Nutrition
Total Carbohydrate 2g 1%, Dietary Fiber 1g 2%, Total Sugars 0g, Protein 1g 2%, Total Fat 1g 1%, Vitamin C 1mg 1%, Sodium 37mg 2%, Calcium 18mg 1%, Iron 0mg 2%, Potassium 30mg 1%
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