Homemade Organic Dijon Mustard

I have adapted this recipe from Cooking Channel TV to make it organic.

Here’s What You’ll Need:

  • 1/2 cup organic yellow mustard seeds
  • 1/2 cup organic brown mustard seeds
  • 1 1/2 cups organic dry white wine (Frey Vineyards preferred)
  • 1 cup unchloinated and unfluoridated water
  • 1/2 cup organic white wine vinegar or organic champagne vinegar
  • 1/4 cup organic dry mustard
  • 1 Tbsp. organic granulated onion
  • 1 tsp. Real Salt

Here’s How I do it:

  1. Combine all ingredients into a quart sized Mason jar with tight-fitting lid; Shake well to combine.
  2. Place into the refrigerator for 24 hours; Shake periodically to mix ingredients.
  3. Use an immersion blender to puree the contents inside the quart jar; Puree to desired thickness.
  4. Transfer the blended mustard to a saucepan over medium heat.
  5. Bring to a boil then reduce to a simmer and cook, stirring frequently, until reduced by about a third.  You want this mixture to be spreadable but not to thick or thin; If the mustard becomes too thick, add water or wine a tablespoon at a time until the desired thickness is reached.
  6. You can store this in the refrigerator, or can using the water-bath method.
  7. This recipe yields 3 cups.
  8. Enjoy!
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