Home Made Dijon Mustard

Add 1 cup brown mustard seed and 1 cup yellow mustard seed to a large stainless steel bowl.

Add 1 tablespoon of granulated onion, 1 tablespoon of granulated garlic, and 0.5 teaspoon of white pepper to the bowl.

Pour in 18 ounces of dry white wine and 18 ounces of white wine vinegar.

Stir the mixture and let it sit for 24 to 48 hours to absorb the liquid and soften the seeds.

After soaking, use an immersion blender to pulverize the mustard seeds to the desired consistency.

In a separate pan, add 0.5 cup of white wine and 0.5 cup of white wine vinegar, bring to a simmer, and cook until it thickens.

Transfer the hot mustard into hot jars for canning.

Equipment Needed

Allergens