Description
As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn’t contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.
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 onions 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.
- Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water 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.
- 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 lids and screw on rings.
- Refrigerate mustard until flavors blend
- at least 1 week.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 week 1 day
Servings: 64