Dijon Style Mustard

By hmp13

Ingredients

• ½ cup ground hot mustard powder
• ¼ cup ground yellow mustard
• ¼ cup cold water
• 1 cup cider vinegar
• 1 cup dry white wine
• ½ cup minced onion
• 3 cloves garlic, smashed
• 1 bay leaf
• ½ teaspoon coarse ground pepper or about
• 10 whole peppercorns
• 3-4 whole juniper berries
• 1 Tablespoon lemon juice
• 2 teaspoons salt
• 2 teaspoons sugar

Preparation

Step 1

Make a mustard paste with the mustard powders and ¼ cup water. Set aside.

In a small saucepan, combine vinegar, wine, onion, smashed garlic, bay leaf, pepper and juniper berries and bring to a low boil. Turn the heat down slightly and simmer until reduced to 1/3 of its original volume.

Strain the solids from the liquid and discard them. Cover and chill slightly.

Add the mustard paste, lemon juice, salt and sugar to the reduced wine mixture and whisk together until smooth. Allow to rest for 20 minutes.

Heat the saucepan of ingredients again over medium low heat and simmer 15 minutes.

Remove from heat and cool. Place mustard in glass jar, cover and age in a cool dark room for at least 4 weeks or until it reaches your desired level of pungency. When it is at the correct pungency level, refrigerate.