DELICIOUS HOMEMADE DIJON MUSTARD~STEP BY STEP RECIPE

Scott and I had some friends over on Christmas Eve and as usual, we got out some snack foods to munch on.  Scott cut some smoked deer ham and I got out some dijon mustard that I had bought at Lidl.  Funny because both of the guys there said they were not big on dijon mustard.  Let's say the small container was demolished.  Well, the negative thing is, I have not been able to find that particular mustard at Lidl's since.  

Last night Scott and I were watching some food recipe videos on Youtube and we came across a Dijon mustard recipe.  Needless to say, that had me curious.  I have made beer mustard, strawberry mustard, and cranberry mustards in the past but never have I ventured to Dijon.  I have thought about it but I wanted a smoother variety and all of my other mustards have been more of a course variety.  As we were watching this video I told Scott I am going to make this tomorrow. Well, guess what?  It is tomorrow.  I went to the store first thing for the Sauvignon Blanc, otherwise, I had all the ingredients on hand.  Yeah pretty sure I got a few looks when I put a large bottle of wine on the counter at 8 am this morning.  I thought about explaining myself, but do you really think they would believe that I am going to make mustard with wine?  LOL

I am super excited about making this recipe.  However, with making mustard you must have some patience because it takes a while to make.  Once you make the liquid part that you put your mustard seeds in you must let it sit a few days.  Once you have made it you need to wait as long as possible before trying it.  I like to wait at least a month but longer is even better.  So, with this thought in mind, I am going to post the first steps of this recipe live and will update as I finish making it in a few days.  

To start this recipe you need to chop 2 onions and mince 6 garlic cloves.  

Add white wine, water, and white wine vinegar.  Simmer for 15 to 20 minutes.  I used my instant pot on saute.

After you have simmered the mix for a while you will need to strain out the onion and garlic. 

I am saving the onion and garlic because I am making Pasta Fagioli Soup today as well.  

Your liquid should look something like this.

You will need to allow this to cool to room temperature.

Next, add a couple of cups of yellow mustard seeds.

Add mustard powder.

Pour the mustard powder in the liquid mix.

Add garlic powder.

A bit of salt.

Give a good stir.

Cover and forget about it for a couple days.  

This means you need to check back in for the rest of the recipe, say one day next week.

Sorry I had intentions of being able to finish the steps for this recipe much earlier than late Thursday evening. I actually finished this on Tuesday but did not have the time to sit down and finish until now. 

I checked on the mustard every day and gave it a stir but on Tuesday I opened it up and this is what it looked like.  I could have easily gone a few more days. 

The next step is to blend up the mix.  I did not want my dijon to be coarse ground mustard.  So I blended it for quite a while. 

I used my immersion blender and blended it for about 5 minutes.  

You can tell the difference in the before and after photos on what it looked like.  After it is blended to the desired texture you wish for you will need to cook it to bring it to a boil.

I had to pour a bit of water into the pot.  I used right at 3/4 of a cup.

Once this comes to a boil reduce the heat and allow it to simmer for 10 to 15 minutes.   

I wanted to experiment some and make some honey dijon and horseradish dijon.  I did 2 jars with honey and 2 jars with horseradish, leaving 4 jars for plain Dijon.

Sterilize your jars.

Fill them with mustard.

Put on lids and rings.

Water bath can for 15 minutes.  

Take them out and allow to cool for 24 hours.  

All jars should seal in that time period.  If they do not you can either put the jars in the fridge or reprocess. 

Mustard is something you MUST allow to ripen in order to mellow into a developed flavor you would enjoy.  It is horrible when first made so there is no need to try it at first.  The longer it ripens them better the mustard.  

Water bath canner is a large pot that may or may not have a rack or handles.  The pot needs to be large enough to cover your jars by one to 2 inches.  Processing time is when you have submerged your jars into the pot and the water has started boiling again.  

DIJON MUSTARD

Ingredients

• 3 cups white wine
• 1 1/2 cups of white wine vinegar
• 2 onions, chopped
• 4 to 6 cloves of garlic, minced
• 2 cups yellow mustard seeds
• 1/2 cup ground mustard
• 2 tablespoons garlic powder
• 2 teaspoons salt

Directions

• Combine the wine, vinegar, chopped onion, and minced garlic in a saucepan and bring to a boil.  Reduce to a simmer for 15 minutes.
• Strain liquid from solids.  Keep onion and garlic for later usage.
• Combine mustard seeds, ground mustard, garlic powder, and salt to the liquid.  Cover and sit at room temperature to re-hydrate the mustards seeds from 1 to 3 days.  
• Blend mixture to desired consistency.  
• Pour mustard into a saucepan and bring to a boil then reduce and simmer 10 to 15 minutes.
• Pour mustard into 8 half-pint sterilized jars.  
• Water bath can for 15 minutes.  

I chose to add honey to a couple of jars and horseradish to a couple more.  You can add all kinds of flavors.  

I measured out the amount of mustard for 2 half pints and added 1 tablespoon honey.  I did the same for horseradish.  Then I filled the sterilized jars with the mustard and water bath canned all 8 jars together.  

I can not wait to open a jar but alas I will have to because honestly, you have to allow it to develop and mellow.  Otherwise, you would totally throw it away.  So, if you open a jar of homemade mustard to early and it tastes awful  DO NOT THROW IT AWAY.  Put it in the fridge and allow it to sit for a couple of weeks.

ENJOY!!