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Whole-Grain Mustard

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

"This mustard is tangy and spicy. It'll blow your hair back but won't blow your head off. Fear not: The food processor does not completely purée the mustard. It helps produce a creamy mustard with lots of whole seeds."

List of Ingredients

â—¦ 1¼ cups white wine vinegar, divided
â—¦ 1¼ cups red wine vinegar, divided
â—¦ ¾ cup brown mustard seeds
â—¦ ¾ cup yellow mustard seeds
â—¦ ¼ cup dry white wine
â—¦ 2 tablespoons honey
â—¦ 2½ tablespoons dry mustard
â—¦ 4 teaspoons salt
â—¦ 2 teaspoons freshly ground pepper


Recipe

Stir together 1 cup white wine vinegar, 1 cup red wine vinegar, and brown and yellow mustard seeds in a 1-quart jar. Cover with lid, and let stand at room temperature 5 days, adding more red or white vinegar if seeds look dry.

Stir in remaining ¼ cup white wine vinegar and ¼ cup red wine vinegar, white wine, and honey. Stir in dry mustard. Cover with lid, and let stand at room temperature 5 more days. (Mixture will be bubbly.)

Process mustard mixture, salt, and pepper in a food processor 1½ minutes or until slightly creamy, stopping to scrape down sides.

Sterilize jars and prepare lids.
Fill, seal, and process jars, leaving ¼-inch headspace and processing 15 minutes. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours.

To check seals, remove the bands, and press down on the center on each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to one year. Refrigerate after opening.


Makes 4 (½-pint) jars for the shelf