It was difficult finding mustard recipes that could be processed and shelf stable. This white wine mustard is wonderful- with everything. Enjoy!
Makes 3 250ml jars
1/2 cup yellow mustard seeds
1/4 cup brown mustard seeds
1 cup dry white wine
1 cup apple cider vinegar
1/3 cup light brown sugar
1 tbsp garlic powder
1 tsp onion powder
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1 tsp grated lemon zest
Combine both kinds of mustard seeds and wine in a medium pot and bring to a boil.
Remove from heat. Cover pot and allow the seeds to sit for 2-12 hours or until all the liquid has been absorbed.
Prepare a boiling water bath and heat the jars. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
Transfer seeds and any remaining liquid to a blender or food processor.
Add 1 cup (250ml) of water and blend until the seeds are fairly well broken down, the texture of the mustard is up to you. If you like it more smooth, blend it longer.
Transfer the seed mixture back into the pot which they were soaked in. Add the cider vinegar, brown sugar, garlic powder, onion powder, pepper, sea salt and lemon zest and whisk until combined.
Bring the mustard to a boil, then reduce the heat and simmer until it reduces and thickens (approximately 10 minutes).
Ladle the mustard into the prepared jars being sure to leave 1/2" of headspace.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.