liz wrote: ↑
Mon Sep 09, 2019 8:02 pm
1/2 tsp djon mustard
And here is my simple dijon mustard recipe
1 1/2 cups white wine
1 cup water, or more as needed
2/3 cup white wine vinegar
1 yellow onion, chopped
2 cloves garlic, minced
1 cup whole yellow mustard seeds
1/4 cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
4 500ml canning jars with lids and rings
Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Refrigerate mustard until flavors blend, at least 1 week.