White Wine Mustard


Strudel I am a giant fan of mustard – I love to pile it on sandwiches, garden burgers and it’s my first choice dipping condiment for the Greatest Food of All Time, french fries (that I think ketchup is a vile substance created to punish me for bad behavior in a past life is a story for another time). As part of “make it yourself” month here at S&S, I figured it was time to try out a new recipe.






This recipe came from Food in Jars, my go-to for all things canning, though I admittedly didn’t can this batch – I’m going to give it away quickly, plus it’s too hot for giant boiling pots of water right now. It was an easy recipe that came together quickly and creates a wine-y, tangy mustard that will be great on sandwiches, and of course, french fries!



Grainy White Wine Mustard

From Food in Jars by Marisa McClellan (very slightly adapted)


3/4 cup yellow mustard seeds

1 cup white wine

1 cup apple cider vinegar

1/3 cup packed brown sugar

1 tablespoon garlic powder

1 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sea salt

1 teaspoon grated lemon zest


Combine mustard seeds and wine in a medium pot and bring to a boil. Remove from heat, cover and allow seeds to sit until liquid has been absorbed (note: Food in Jars says this will take 2-12 hours; mine took 1 hour).


Transfer the seeds and any remaining liquid to a blender or food processor. Add 1 cup water and blend until the seeds are fairly well broken down, dependent on the texture you’d like.


Transfer the processed seeds back to the pot, add vinegar, brown sugar, garlic and onion powders, pepper and salt, and lemon zest and whisk to combine.


Bring the mustard to a boil, then reduce the heat and simmer until it reduces and thickens a bit, about 10 minutes.


Transfer to mason jars of your choosing, and store in fridge.



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