There are a number of items on my bucket list of thinks to make,cook,bake. Last year I checked several of them off including Bagels, Panattone ,Pho, Fermented Hot Sauce, and several others that are eluding my memory. I have other things like Stolen, Rye Breads, Mayo, Cultured Butter, Cheeses, and Dijon Mustard. A week or so ago I made some Risotto and there was more wine in the bottle than I needed for the recipe . This got me to thinking about Dijon Mustard so off to the Internet I went . So many similar recipes but with only one or two differences . I picked a couple that were close and tried to equalize the amounts .
Step one :
1 cup of Mustard Seeds (I used Yellow this time)
1/4 cup of Mustard Powder (more on this later)
2 cups white wine.
Take one onion and chop it up. 2 cloves of garlic ( I would do 3 maybe 4 next time) crushed and chopped coarsely . Put in a pot and pour 2 cups of White Wine into the pot . Bring to a boil reduce heat so it is at a simmer and simmer for 5-10 min. Strain the onions and garlic out (do not throw away because they are great on burgers or a great addition to another dish). Pour the "flavored" wine over the mustard seeds/powder. Give a mix and let sit for 2 days minimum. I let them sit in a Mason Jar for 7 days. Every day I would give it a quick stir and loosely cover the lid.
Step two :
Blend the mustard seed mix using a blender or an immersion blender . Make it as smooth or as course as you want. If you need to add a bit of water to make mixing easier add some. I know I added about a 1/4 cup of water. Transfer the mix to a sauce pot that is large enough to hold the mix. Add in Tablespoon of Garlic powder (if you use more garlic use less powder ) , Teaspoon or so of salt (to taste) , 1/4 teaspoon of Cayenne (balanced the way the spice hit the mouth) , and cook until the mix has thickened just a bit . This also allows the items you added in step two to mingle and disperse through the mustard. Near the end of the cooking process I added 2/3 cup of Vinegar (white wine is what I had so I used it but I would imagine white vinegar or apple cider vinegar would work too) . I also added about 2 teaspoons of honey to round out the flavors . It is not enough to make it sweet but cut some of the harshness of the mustard if that makes sense.
Side Notes: When I tasted the mustard I thought it was a bit gritty for a lack of better words so I took about 1/2 the mustard and strained it and then added the strained mustard back to the pot this helped some. I think next time I may bump the mustard seeds up by 1/8 cup and the powder down by 1/8 cup this is something I am going to have to see if I can find out more information about . On the garlic I think adding more on the front side and maybe leaving the garlic more whole just crushed and adding them to the mustard seeds while the steep in the wine might add some more flavor and reduce the need for garlic . The Cayenne I added because without it I felt like I was eating more a Chinese hot mustard or almost a wasibi because the heat was in the nasal area . The Cayenne balanced this out just a tad and to me it wasn't enough to make it spicier . I made 3 half pints of mustard . Two of them I put in a hot water bath for about 45 min so the lids would seal better and I could keep them in the cabinet .
Overall the flavor is good and it is great on Spicy Chicken Sandwich and great for dipping fries . Right now the mustard has almost a slight horseradish note to it . I am curious to see how this changes in the coming weeks (if it lasts that long) and if there are any changes I will do an ****Edit*** below . On a scale of 1-10 for difficulty I would rate this a 1 or less so it is quite easy to do .