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Prep 30 mins
Cook 10 mins
From Kaela Porter, whose blog is called Local Kitchen. She writes about canning, preserving and eating locally from the Hudson Valley. This recipe was originally posted on the Food in Jars site, where she was a guest poster.
- 1 1⁄2 cups white wine (ideally a white Burgundy, or a crisp Chablis or sauvignon blanc)
- 1⁄2 cup white wine vinegar
- 1 medium white onion, chopped
- 2 large garlic cloves, chopped
- 4 ounces mustard powder (ground yellow mustard seed, about 1 cup tsp)
- 2 tablespoons honey
- 2 teaspoons salt
- one or two dashes Tabasco sauce (optional) or cayenne pepper (optional)
- Prepare canner, jars & lids.
- Combine wine, vinegar, onion and garlic in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and allow aromatics to steep in the wine for 10 – 15 minutes.
- 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. Over medium heat, whisk in the mustard powder; continue whisking and heating until the mustard comes to a boil. Stirring constantly, boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 10 minutes). Taste and adjust seasonings.
- Fill hot jars to a half-inch headspace, tamping down the mustard into the jar. Thoroughly remove bubbles by passing the clean 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.
- OPTIONS: If storing in the fridge, you may omit the vinegar and simply use 2 cups of wine. Dijon mustard is made with both red & white wines, so feel free to experiment with half red:half white wine, or maybe red wine vinegar with white wine.