The famed mustard associated with Dijon, France, is easy to make. Some versions require grinding whole mustard seeds and spices. This one champions simplicity by combining dry mustard with a few essential ingredients. The result is smooth and creamy, and not too hot.
- 1 1/3 cups dry mustard
- 1/2 cup water
- 2 cups dry white wine or flat Champagne
- 1 yellow onion, chopped
- 3 garlic cloves, finely chopped
- 2 tsp. sugar
- 2 tsp. salt
Have ready 2 hot, sterilized half-pint jars and their lids.
In a bowl, stir together the mustard and water until smooth. Set aside.
In a small nonreactive saucepan, combine the wine, onion and garlic. Bring to a boil over high heat. Reduce the heat to medium, stir in the sugar and salt, and simmer, uncovered, stirring often, until reduced by half, about 20 minutes.
Pour the wine mixture through a fine-mesh sieve into the mustard mixture and stir until combined. Transfer to the saucepan and cook over medium heat, stirring frequently, until thickened, about 20 minutes.
Spoon the hot mustard into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Store the jars in the refrigerator for up to 1 year. For the best flavor, let the mustard stand for at least 2 weeks before using. Makes 2 half-pint jars.
Honey Dijon Mustard: Omit the sugar. Stir in 2 Tbs. honey before transferring the mustard to the jars.
Tarragon Dijon Mustard: Add 1 Tbs. chopped fresh tarragon before transferring the mustard to the jars.
Dijon with Mustard Seeds: Add 2 tsp. brown mustard seeds during the last 5 minutes of cooking.
Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).