|Nutritional Guidelines (per serving)|
If you've ever had real Dijon mustard -- not the kind passed between fancy cars in the commercials -- you know that it has a particularly piquant punch, a searing burn that crawls up into your sinuses like horseradish. The pain fills the inside of your skull, making you sniffle and tear. It's a surprisingly addictive form of masochism.
So why don't grocery store Dijon mustards deliver the same pungency? Freshness is key. When ground and combined with cold liquid, compounds in mustard react and create a searingly hot oil, but its heat fades with time. Even authentic Dijon mustards from France sold in America have likely sat on shelves for quite some time. So if you want to feel the burn, you've got to make your own (or go to France).
The mustard will last for months in the refrigerator or can be water bath canned for long-term storage.
- 1 1/2 cups white wine (dry)
- 1 cup water
- 1/2 cup vinegar (white wine)
- 1 onion (yellow, chopped)
- 2 garlic cloves (crushed)
- 1 cup mustard seeds (yellow or brown or a blend of the two)
- 1/4 cup dry mustard
- 1 tablespoon garlic powder
- 1 teaspoon salt
Combine the white wine, vinegar, water, onion, and garlic in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and allow to cool to room temperature. Strain the mixture through a fine-mesh sieve, pressing on the onions and garlic to extract all the juices. Discard the onion and garlic.
Combine the flavored vinegar liquid, mustard seed, dry mustard, garlic powder and salt in a quart-size mason jar. Cover and let stand at room temperature for 24 to 48 hours.
Pour the mixture into a blender and puree until it a creamy consistency. Pour into a saucepan, bring to a boil and then reduce the heat and simmer until the mixture is thickened but still pourable, about 10 minutes.
If canning, have your water bath canner ready. Pour the hot mustard into clean pint-size or half-pint jars, leaving 1/2" headspace. Use a clean toothpick or spatula to release any trapped air in the mustard. Process for 10 minutes, adjusting for altitude.
Alternatively, allow the jars to cool and store in the refrigerator for up to three months.