Easy. Simply delicious. This recipe is best after two weeks of curing in the fridge, so plan ahead.
- 2 cups dry white wine (Chablis or Sauvignon Blanc)
- 1 large white onion, sliced into wedges
- 3 garlic cloves, whole or halved
- 1 cup dry yellow mustard powder
- 3 tablespoons honey
- 4 tablespoons Premium White balsamic
- 1 tablespoon Milanese Gremolata olive oil
- 2 teaspoons salt
In a non-stick saucepan combine wine, onion and garlic; heat to boiling then immediately reduce heat and simmer 5 minutes. Cool, and discard solids.
Add the dry mustard to the cooked liquid, stirring constantly until smooth. Blend in honey, olive oil and salt; heat slowly until thickened, stirring constantly. Let cool.
Transfer the mustard to the sterilized glass jar(s). Securely fasten the lid(s). Let cool to room temperature before storing the mustard in the refrigerator.
Mustard needs to cure. Refrigerate for 2-8 weeks to age flavor before using.
Mustard will keep for up to one year in the refrigerator. It will keep longer if canned with hot water bath method.
If mustard is too thick after curing, add water 1 tsp. at a time until you get desired consistency.