Spicy Homemade Dijon-Style Mustard

Originally published with Food; Cutting the Mustard By Molly O'Neill, August 8, 1999

• Ready In: 30 mins
• Yields: 3/4 cups

Ingredients

• 1 1⁄2 cups  white grape juice, fresh
• 1  cup dry white wine
• 1 1⁄2 tablespoons white wine vinegar
• 1  teaspoon salt
• 1⁄4 teaspoon white pepper
• 1  large shallot, very finely chopped
• 2⁄3 cup mustard powder
• 1  tablespoon olive oil
• 1  teaspoon honey, to taste

Directions

1. In a saucepan, combine 1 cup of the grape juice, the wine, vinegar, salt, pepper and shallot. Place over medium heat and cook until reduced by half. In another saucepan, simmer the remaining 1/2cup grape juice over medium-low heat for 5 minutes. Set aside.
2. Place the mustard powder in the container of a blender. With the motor running, and using a fine-mesh sieve, strain the wine-and-juice reduction through the lid opening of the blender. Add the oil and blend for a few more seconds.
3. Scrape the mustard into a bowl and let stand 1 hour. Correct the texture and seasoning by adding 1 teaspoon at a time of the reserved grape juice and a little honey. Keeps refrigerated for 1 month.