The famed mustard associated with Dijon, France, is easy to make. Some versions require grinding whole mustard seeds and spices. This one champions simplicity by combining dry mustard with a few essential ingredients. The result is smooth and creamy, and not too hot.
1-1/3 cups (4 oz.) dry mustard
2 cups (16 oz.) dry white wine or flat Champagne
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tsp sugar
2 tsp salt
Omit the sugar. Stir in 2 tbsp honey before transferring the mustard to the jars.
Add 1 tbsp chopped fresh tarragon before transferring the mustard to the jars.
Dijon With Mustard Seeds
Add 2 tsp brown mustard seeds during the last 5 minutes of cooking.
Step 1: Have ready hot, sterilized jars and their lids. (Watch this video for a how-to.)
Step 2: In a bowl, stir together the mustard and 1/2 cup (4 oz.) water until smooth. Set aside.
Step 3: In a small nonreactive saucepan, combine the wine, onion and garlic. Bring to a boil over high heat. Reduce the heat to medium, stir in the sugar and salt, and simmer, uncovered, stirring often, until reduced by half, about 20 minutes.
Step 4: Pour the wine mixture through a fine-mesh sieve into the mustard and stir until combined.
Step 5: Transfer to the saucepan and cook over medium heat, stirring frequently, until thickened, about 20 minutes.
Step 6: Spoon the hot mustard into the jars, leaving 1/4" of head-space. Remove any air bubbles and adjust the head-space, if necessary. Wipe the rims clean and seal tightly with the lids. Store the jars in the refrigerator for up to 1 year. For the best flavour, let the mustard stand for at least 2 weeks before using.
Makes 2 half-pint (8-oz.) jars
See more recipes from Rick Field, Lisa Atwood and Rebecca Courchesne.
Reprinted with permission from Rick Field, Lisa Atwood and Rebecca Courchesne's The Art of Preserving (2012 Weldon Owen).