I have been making my own mustards for about five years now, and it is so worth the time and effort, on top of being a fun sort of chemistry project! This is a classic Dijon mustard which is akin to Grey Poupon mustard and what my family was raised on. Always having this on hand ensures its easy addition to marinades, salad dressing, or just as a topping on a burger of any sort.
Make sure to age it at least one week in the refrigerator before using to allow the flavors to really meld. Like most mustards, they get better with age.
Classic Dijon Mustard
(makes 1 ½ cups)
2 cups white wine (ideally a white Burgundy, or a crisp Chablis or sauvignon blanc)
1 medium white onion, chopped
2 large cloves garlic, chopped
4 oz dry mustard powder (ground yellow mustard seed, about 1 cup + 2 tsp)
2 tbsp honey
2 tsp salt
pinch of cayenne pepper
Combine wine, onion and garlic in a medium saucepan. Bring to a boil over high heat, then
reduce heat and simmer for 5 minutes. Remove from heat and allow aromatics to steep in
the wine for 10 – 15 minutes.
Strain vegetables from the infused wine, pressing on solids to release all the juice. Return
wine to the saucepan and add salt, honey and cayenne. Over medium heat, whisk in the
mustard powder; continue whisking and heating until the mustard comes to a boil. Stirring
constantly, boil mustard until it reduces to your desired thickness, remembering that it will
thicken further upon cooling, about 10 minutes. Taste and adjust seasonings.