Monday, January 7, 2019

Dijon Mustard

I just love Dijon Mustard and have wanted to make my own for a long time. Finally I had the time and ingredients and couldn't wait to get started.

Loaded with great garlic flavor this classic white wine Dijon mustard will be your go-to for sandwiches and roasts. Trust me, it's damn delicious and has become a new favorite at our house.

2 cups chopped onion
2 cups Pinot Grigio or other dry white wine
1 cup white wine vinegar (5% acidity)
1 tsp. salt
6 garlic cloves, coarsely chopped
4 black peppercorns
1 rosemary sprig (1/3 tsp dry)
1 cup yellow mustard seeds
1⁄3 cup dry mustard
Water to thin, about 1 1/2 cups or slightly more


Combine first 7 ingredients in a large stainless steel or enameled saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until onion is very soft, stirring occasionally. Remove pan from heat; pour onion mixture through a wire-mesh strainer into a glass or stainless steel bowl. Discard solids.

Stir mustard seeds and dry mustard into wine mixture. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours.

Process mustard mixture in a food processor then transfer to a blender adding water, a little at a time (I used about 1 1/2 cups) until consistency of cooked oatmeal. Mixture should be thick but smooth.

Transfer mustard to a small saucepan. Bring to a boil, stirring often; reduce heat, and simmer, uncovered 5 minutes.

Ladle hot mustard into a hot jar, leaving 1⁄4-inch head-space. Remove air bubbles. Wipe jar rim, top with lids and apply band to fingertip-tight. Place jars in boiling water bath or steam canner.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and let cool 24 hours undisturbed on your kitchen counter-top. Store in pantry up to one year.

Cook's note - for best results, let mustard sit 2-4 weeks before trying for flavors to blend and mellow

Yield: 6 or 7 - 4 oz jars

Recipe excerpted from The All New Ball Book of Canning and Preserving, 2016.


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