Home Made Dijon Mustard

2 ¼ Cups White Wine, dry
2 ¼ Cups White Wine Vinegar
1 Cup Mustard Seed, Brown
1 Cup Mustard Seed, Yellow
1 Tbsp. Granulated Garlic
1 Tbsp. Granulated Onion
2 Tbsp. Kosher Salt
As Needed White Wine & White Wine Vinegar

Method:

1. Combine white wine, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 10 minutes. Pour liquid over mustard seeds. .
2. Stir mustard seeds and salt into liquid; cover the bowl with plastic wrap and let sit at room temperature for 48 hours. Most of the liquid will be absorbed by the mustard seeds.
3. Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add wine and vinegar in equal parts as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes. If canning, see step #4.
4. Pack mustard into hot, sterilized jars, filling to within ½” 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 lids and screw on rings.
5. Process jars in water bath for 10 minutes for half pint & pint jars, 15 minutes for quart jars.
6. After process time, remove jars and allow to cool to room temperature. Tighten rings and store in a dark, cool place.
Notes:
• If the mixture is too wet, add mustard powder to adjust consistency.
• Refrigerate after opening
• For a grainier texture, mix brown & yellow mustard seeds
Variations:
• Red Wine Mustard: Same recipe except Substitute red wine for white wine & omit brown seed & double yellow seed
• Yuengling Hershey Chocolate Porter: (2) 12 oz. Yuengling Hershey Chocolate Porters, ½ cup white wine vinegar, ½ cup each brown & yellow seed, 1 TBSP. granulated onion, 1 Tbsp. kosher salt, same method
• Spicy Horseradish Mustard: Same recipe, add 1 cup fresh horseradish.

[skyzu]

didn't know mustard was so easy to make thanks chef im gonna try this out i will let you know how it goes

[tonycampanella]

Hello Chef. Followed your recipe. Mine looks a little thin after grinding for 15 minutes. Should I just add a few more seeds, let it soak overnight and grind again or should I cook it down? Or something else?

[revatijoshi]

Hi! I followed the exact same recipe. It tasted a lot bitter opening after 1 week. How to fix bitterness?

[andrewbatkin]

How do you select the best quality wine for this and was that salt added at the start ?