Name: Dijon Mustard
Total time: 8 h 30 min
Yield: Makes about 1 cup
Ingredients: 1⅓ cups water; ¾ cup white wine vinegar; ½ cup yellow mustard seeds; 3 tablespoons dry powdered mustard; 4 teaspoons onion powder; 1 tablespoon table salt; ¾ teaspoon garlic powder; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground turmeric; 1⅓ cups dry white wine

Why This Recipe Works

Passing the mustard through a fine-mesh strainer produced a smooth, velvety texture, and the aging time helped to develop a more balanced flavor.

Before You Begin

Different brands of mustard powder have different flavors; we had good luck using Colman’s mustard powder. The mustard must stand for at least 5 days before using.

Instructions

Combine water, vinegar, mustard seeds, dry mustard, onion powder, salt, garlic powder, cinnamon, and turmeric in bowl. Cover with plastic wrap and let sit at room temperature for at least 8 hours or up to 24 hours.

Bring wine to simmer in small saucepan over medium-high heat and cook until reduced to 2/3 cup, 10 to 15 minutes.

Process reduced wine and mustard seed mixture in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed. Transfer mixture to now-empty saucepan and cook over medium-low heat, stirring often, until mixture has thickened slightly, 5 to 8 minutes. Strain mustard through fine-mesh strainer set over bowl, pressing firmly on solids with ladle to extract as much mustard as possible; discard solids. Let mustard cool slightly, then transfer to airtight container and refrigerate until flavors mature, at least 5 days or up to 6 months. (Mustard’s flavor will deepen over time.)