4 each 1-pint 16 oz canning jars with lids and rings
Ingredients
1 ½cupwhite wine
1cupwateror more as needed
⅔cupwhite wine vinegar
1yellow onionchopped
2clovesgarlicminced
1cupmustard seedswhole yellow
¼cupdry mustard
1tablespoongarlic powder
1teaspoonsalt
2tbspraw honey
4tbsphorseradishraw
Instructions
Step 1
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.
Step 2
Stir mustard seeds, dry mustard, garlic powder, honey 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.
Step 3
Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. 4 each 1-pint 16 oz canning jars with lids and rings.
Run a knife or thin spatula around the insides of the jars a 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.
Step 4
Refrigerate mustard until flavors blend, at least 1 week.
Notes
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.Comments from others:My tweaks were as follows: Used 3/4C yellow and 1/4C brown mustard seeds. Cut out the mustard powder. Used a dry white Riesling wine.My daughter gave me Grandma's Apple Pie 'Ala Mode' Moonshine that I used. I used in place of the white wine. and apple cider vinegar in place of the white wine vinegar. I will be making this again.It takes a lot to make it smooth. I had to put in my blender the stick would not cut it. I let it soak for 2 days. It tastes great.