Excellent syrup for enhancing the flavor of coffee and any other hot beverage, including lattes, hot chocolate, and tea. fantastic for your wallet. No more paying exorbitant prices for flavored syrups at coffee shops. For the coffee enthusiast, give as a present at any time of the year.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 days |
| Total Time: | 8 days 45 mins |
| Servings: | 64 |
| Yield: | 4 pints |
Ingredients
- 1 ½ cups white wine
- 1 cup water, or more as needed
- ⅔ cup white wine vinegar
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup whole yellow mustard seeds
- ¼ 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.
Reviews
Smells great. I had a heck of a time getting it to a consistency that didn’t look gritty. I blended it again after the final simmer and it looks a lot smoother. Next time I’ll throw it in the blender. I made half a batch which made 2 cups. So about the same cost as store bought.
Great recipe. Made the recipe as is. Last go I made it with extra turmeric. It was still delicious and looked atomic yellow. Also, fyi, if you screw up and blend without straining, it is still delicious and keeps in the fridge no problem. Yep. I did that. To the surprise of no one.
This did not work at all and I don’t know why. Followed the directions but the mix never thickened and the seeds were impossible to process, they just whirred around. The flavours were terrific, but I don’t know what might have gone wrong.
I’m a huge mustard fan, this stuff is awesome. I make huge batches every year and include in ChristmasGift Baskets. Everyone loves it and even asks for it through out the year when they run out.
I have been looking forward to trying this recipe for a long time and finally did it; it was definitely worth the wait. Not only do I love the flavor of this mustard, I really enjoyed watching Chef John’s video. Thank you very much!
It takes a lot to make it smooth. I had to put in my blender the stick would not cut it. I let it soak for 2 days. It tastes great.
it’s quite simple to make.
i have made this a few times now…… as a Dijon it is wonderful….. I have also used this as a base to make a blue cheese mustard as well as super spicy one (this was a challenge from a friend) they all turned out wonderfully two thumbs up for this recipe
I made no changes to this recipe unless it would be failing to time the 15 minute simmer. After soaking the seeds and powdered mustard for 48 hours and blending to a fairly smooth consistency, the mixture is very soupy. The flavor and aroma are very nice, but it’s not a spreadable consistency. Can I do anything to salvage this batch? Edited: After rereading, I discovered I had omitted the simmer after blending the mustard. The texture is better! Now to let it rest and taste it in a week.
This is excellent! A little too much “tang” but that can be adjusted. I’ve reused “hotdog” mustard containers, so more needs to made to fill one of them. A definite thumbs up.
My daughter gave me Grandma’s Apple Pie ‘Ala Mode’ Moonshine, that I used. I used in place of the white wine. and apple cider vinegar in place of the white wine vinegar. I will be making this again.
Terrific base to begin a dijon mustard of your own liking. My tweaks were as follows: Used 3/4C yellow and 1/4C brown mustard seeds. Cut out the mustard powder. Used a dry white Riesling wine. Added in cracked black pepper and 1T onion powder on top of the chopped sweet onion. Also added in a bloop of powdered stevia. I skipped direction #1 and soaked the seeds overnight with the wine and vinegar. Went to step 3 and blended the seeds and liquid with the water, raw onion and garlic, onion powder, garlic powder, salt and pepper. I then simmered on the stove about 30 minutes. Canned, put 3-12 oz jars up and 1, 1/4TH full jar in fridge. DELICIOUS!
You are my hero … Another great recipe !! Ty chef John you are the best !!