- 1 1/2 cups white wine
- 1 cup water, or more as needed
- 2/3 cup white wine vinegar
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup whole yellow mustard seeds
- 1/4 cup dry mustard
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 4 1-pint canning jars with lids and rings
- 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.
03/31/2018
recipepes.com
Chef John's Dijon Mustard, recipe
PT15M
PT1H
5
455 calories
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