Homemade Dijon Mustard

🧂 Ingredients

• ¾ cup white wine

  (use a dry white wine that is not a sweet variety)
• ½ cup water

  (use more if needed)
• ⅓ cup white wine vinegar

  (or distilled white vinegar)
• 1 cup shallots

  (chopped - or use yellow or white onion)
• 1 clove garlic

  (minced, or 1 teaspoon)
• ½ cup whole yellow mustard seeds
• 2 tablespoon dry mustard
• ½ tablespoon garlic powder
• ½ teaspoon salt

  (to taste)

Instructions

• 1 Add the ¾ cup white wine, ½ cup water, ⅓ cup white wine vinegar, 1 cup shallots
  (or onions), and 1 clove garlic to a saucepan. Bring them to a boil over
  medium-high heat, then reduce the heat and simmer for 15 minutes. Remove from
  heat and allow to cool to room temperature.
• 2 Strain the cooled mixture through a fine mesh sieve into a medium bowl, then
  discard the onions and garlic. Add the ½ cup whole yellow mustard seeds, 2
  tablespoon dry mustard, ½ tablespoon garlic powder, and ½ teaspoon salt into the
  white wine base. Stir then cover the bowl with plastic cling film wrap and leave
  the mixture out at room temperature for 1-2 days. The mixture will thicken as it
  sits out.
• 3 Blend the thickened mixture using a blender, immersion blender, or food
  processor until it reaches your desired consistency (smooth or coarse).
• 4 Transfer the mustard to a saucepan, add water (as needed) until your mustard is
  thinned out a bit, and cook over medium-high heat until the sauce begins to
  bubble. Reduce heat to medium or medium-low and simmer, stirring constantly.
  Simmer for 8-10 minutes to let the flavors combine, then remove from heat and
  allow to cool completely before storing.
• 5 Store your Dijon in airtight containers (hot, sterilized glass jars are best).
  Leave ¼-inch space between the top of the mustard and the lid. Gently tamp the
  jars down to remove any bubbles. Store in the refrigerator for at least 1 week
  before using.

Nutrition Info