Terrific base to begin a dijon mustard of your own liking. My tweaks were as follows: Used 3/4C yellow and 1/4C brown mustard seeds. Cut out the mustard powder. Used a dry white Riesling wine. Added in cracked black pepper and 1T onion powder on top of the chopped sweet onion. Also added in a bloop of powdered stevia. I skipped direction #1 and soaked the seeds overnight with the wine and vinegar. Went to step 3 and blended the seeds and liquid with the water, raw onion and garlic, onion powder, garlic powder, salt and pepper. I then simmered on the stove about 30 minutes. Canned, put 3-12 oz jars up and 1, 1/4TH full jar in fridge. DELICIOUS!
Great giff idea...
I has been make preserves an pickel vegetable for many year an this is my firss time make mustard
Good solid recipe.. Good flayver...super easy to make an tasty on my beer braise bratwurst ....yum
I am excite to spin own flayver an try differen wine varietal an differen vinager an switch up with red onyon vs shallots to taste the differen flayver profile an creations... My firss personal batch will be a sparkling wine w.champagne vinager an shallots... May be a hint of fresh tarragon... I shall be experimen with a happy nose an a thank full belly..
I gess this holiday season famly an friens will receve giff basket of charcuterie an home make mustard
Thank you john
You are my hero ... Another great recipe !! Ty chef John you are the best !!
This is excellent! A little too much "tang" but that can be adjusted. I've reused "hotdog" mustard containers so more needs to made to fill one of them. A definite thumbs up.
I made no changes to this recipe unless it would be failing to time the 15 minute simmer. After soaking the seeds and powdered mustard for 48 hours and blending to a fairly smooth consistency the mixture is very soupy. The flavor and aroma are very nice but it's not a spreadable consistency. Can I do anything to salvage this batch? Edited: After rereading I discovered I had omitted the simmer after blending the mustard. The texture is better! Now to let it rest and taste it in a week.
i have made this a few times now...... as a Dijon it is wonderful..... I have also used this as a base to make a blue cheese mustard as well as super spicy one (this was a challenge from a friend) they all turned out wonderfully two thumbs up for this recipe
I'm a huge mustard fan, this stuff is awesome. I make huge batches every year and include in ChristmasGift Baskets. Everyone loves it and even asks for it through out the year when they run out.
My daughter gave me Grandma's Apple Pie 'Ala Mode' Moonshine that I used. I used in place of the white wine. and apple cider vinegar in place of the white wine vinegar. I will be making this again.
it s quite simple to make.
