So, let's do this thing!
Home Made Dijon Mustard
(Adapted from recipe found on Food in Jars.com)
• 1 and ½ cups white wine (ideally a white Burgundy, or a crisp Chablis or sauvignon blanc). I used a good tasting white wine that I had bought myself for cooking wine a while back.
• ½ cup white wine vinegar (I used a combo of white wine vinegar and apple cider vinegar because that is what I had)
• 1 medium white onion, chopped
• 4 oz dry mustard powder (ground yellow mustard seed, about 1 cup + 2 tsp)
• 2 tbsp honey
• 2 tsp salt
• Dash or two of Tabasco or cayenne pepper (optional)
The recipe called for 2 cloves of garlic, but I just omitted that and went with 1 shallot instead. It's better than nothing.
I quadrupled the recipe above, so I made sure to write down math before I started. I screw up a LOT less on a recipe when I do that.
Step 3: Prepare canner, jars & lids.
Make sure they are hot and waiting for YOU, not the other way around.
Step 5: Strain vegetables from the infused wine, pressing on solids to release all the juice. Return wine to the saucepan and add salt, honey and Tabasco, if using (I used a pinch of cayenne pepper instead).
Step 7: Fill hot jars to right below the threads on the jar (I call that the 1/2 inch mark), tamping down the mustard into the jar (mine was still liquid enough that I just tapped the jar on the counter a couple of times to release any air bubbles and called it good). Thoroughly bubble by passing the handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.
Yields about 1 and 1/2 cups (like I said I quadrupled it)
1. If storing in the fridge, you may omit the vinegar and simply use 2 cups of wine.
2. I read somewhere that most traditional Dijon mustard is made with both red & white wines.
Opinion of the mustard: Well, I let mine sit for a few days before turning it into BBQ sauce base and tasted it and BOY does it have a wine-like taste to it. It's not BAD or anything, but I think I need to experiment with recipes a bit more. I want to definitely try my hand at making a chunky style mustard and also just make a plain yellow mustard (non-Dijon), but I'm waiting for my preserving books to come in the mail to research that one :).