Ingredients
64
64 servings
- •1.5 cups white wine
- •1 cup water, or more as needed
- •0.66666668653488 cup white wine vinegar
- •1 yellow onion, chopped
- •2 cloves garlic, minced
- •1 cup whole yellow mustard seeds
- •0.25 cup dry mustard
- •1 tablespoon garlic powder
- •1 teaspoon salt
- •4 1-pint canning jars with lids and rings
Instructions
- Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onion and garlic.
- Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap and let sit at room temperature until mixture thickens, 24 to 48 hours.
- Purée mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add enough water to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
- Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
- Refrigerate mustard until flavors blend, at least 1 week.
Nutritional Facts
Per 64 servings
- Calories: 23
- Carbohydrate: 2g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 0g
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