Dijon Mustard- from scratch!

• · 4 ounces Mustard Seeds (Dark Seeds Are Hotter)
• · 1 cup onions- diced small
• 1 teaspoon butter
• · 3 Tablespoon Honey
• · 2 teaspoon Salt
• · ½ teaspoon Turmeric
• 1/2 teaspoon Cumin
• · ½ teaspoon Garlic – minced
•   2 cups white wine
• · Cider Vinegar

For the mildest mustard, add the vinegar at the same time as the water

1) Use utensils and mixing vessels that are glass, or ceramic — anything but aluminum, which can be dissolved by the vinegar.

2) Grind mustard seed in coffee grinder to a very fine powder. Whole seeds come in ‘white’ (yellow), brown, and black varieties. The darker the seed, the stronger the mustard.

3) Take the dry ingredients. Grind in a spice grinder until relatively fine. This way you won’t have to do any soaking. The sound of the grinding will change when the mustard reaches an evenly ground consistency.

4) Simmer the onions, garlic, honey, wine, butter and salt until onions are transparent, about 20 minutes.

5) Add ground spices. To make it sweeter, try anise or cinnamon; to make it hotter, try ginger, cloves, or one of the black peppers. Taste and adjust seasoning.

7) Mix together, cover, microwave for one minute. Leave on the counter until the hotness is at your desired strength. Wait between 2 hours and a day for flavors to blend.  Aging for a day is typically needed for the flavors to mellow, however some find that the best flavor arises after aging for several weeks.  Aging mustard in the refrigerator will cause it to stay hotter longer. Aging mustard in a closed container in a cupboard or on the counter is safe, as mustard has anti-bacterial properties.

8) Adjust consistency as necessary with juice, vinegar, or other liquids; mustard will thicken over time.