Dijon Mustard Recipe
Why I Love This Recipe
I love a good mustard. Ever since I was a small child I had a love affair with mustard. When I was younger I would put mustard on everything from french fries to anything i could think off to dip with it. Dijon is one of my favorite mustard's. I have tried many different dijon mustard's and there is no comparison to a good grey poupon dijon mustard. With this being said, I had started looking around for homemade dijon mustards that I could can and preserve. After some research and extensive trial and error I had found a recipe that was close but needed some tweaking. I have put my tweaked recipe below. I believe it is a close clone to Grey Poupon. The wine and vinegar plays a big part in the final flavor outcome of the mustard. I would play with the recipe until it meets your taste.
Ingredients You'll Need
1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 1/2 cups Pinot Grigio wine
1 cup water
1/2 cup Champagne Vinegar
1/4 cup Coleman's dry mustard
1 Tbsp. onion powder
1 tsp. salt
Combine all ingredients in a quart jar or other sealable nonreactive container.
Seal and let stand overnight, or up to 24 hours.
When your in the kitchen give the jar a shake now and then just to move the seeds around.
After the seeds have been sitting for up to the time frame listed above Prepare the boiling water canner. Add Jars and bands to pot so they sterilize. Do not add lids until 5 minutes before your ready to apply them.
Blend the mustard in the food processor to desired consistency. Transfer the mixture to a saucepan.
Cook down the mustard: Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third. Stir constantly. the mixture can have a tendency to stick to the bottom of the saucepot if your not stirring often.
Use a canning funnel and pour the mustard mix into the canning jars. Leave about 1/2 inch of head space on each jar. Use a chopstick and stir out any air bubbles.
Wipe the rims of the jars with a damp rag towel. Place the lids on, and screw on the rings until just finger tight.
Process in the boiling water canner for 11 minutes once the water has came to a rolling boil. Do not start processing time until it is boiling.