Spicy, zesty, sweet, whole grain mustard goodness is simply a gift of the gods. I even named one of my new chickens Dijon since mustard has become my new favorite condiment. This spring, I learned to make mustard completely from scratch! There are so many variations you can make from sweet to spicy and everything in between. This vidalia onion Dijon mustard is no different with just a bit of sass from the whole grain mustard seeds combined with the traditional white wine base. Homemade mustard starts with whole mustard seeds or mustard powder which is just the seeds ground up into a fine powder. This whole grain version of Vidalia onion dijon mustard uses both yellow and brown mustard seeds as well as a bit of mustard powder for a slightly smoother texture while still maintaining the whole grain bite.

One thing I’ve learned in my adventures in mustard making are how to mellow the spiciness. Mustard seeds are powerfully spicy at times and the brown ones can get a sharp spiciness to them similar to horseradish. To mellow these out a bit, I always soak the mustard seeds and powder in a warm liquid, white wine in this case, for a few hours before adding the vinegar. If you like it spicier, you can certainly add the vinegar right away.

You can vary the thickness of your mustard by adding more vinegar or water to the final blend. I like it somewhere around the consistency of ketchup or jam. That way, the mustard is still spreadable and equally dippable. Dijon mustard, at least for my tastes, is better mellowed for a bit so you can really taste the sweetness of the vidalia onions coming through. The mustard will continue to mellow over the next few weeks and develop a more unified complex flavor so it’s best consumed at least 2 weeks after preparing and will last quite a long time in the fridge thanks to the vinegar content it contains. I often make these in a larger double batch and waterbath can them. When canned, they are shelf stable for at least a year so directions for canning are included as well since vidalia onion Dijon mustard makes a perfect gift.

5.0 from 1 reviews

Vidalia Onion Dijon Mustard

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Kari - CookingUpClean

Recipe type: Sauces and Dips

Serves: 2 cups

Ingredients

• 1½ cups dry white wine
• ½ cup water
• 1 vidalia onion, peeled and chopped
• 1 clove garlic, peeled and chopped
• ½ cup whole yellow mustard seeds
• ¼ cup whole brown mustard seeds
• ½ cup mustard powder
• 1 cup white wine vinegar

Instructions

1. In a saucepot, combine wine, water, onion and garlic and bring to a boil.
2. Simmer about 15 minutes until the onions have softened.
3. Use a stick blender (immersion blender) to blend together the onions and wine mixture.
4. If you don't have a stick blender, let the mixture cool slightly and gently pour into a regular blender or food processor to puree.
5. Add mustard seeds and mustard powder to the liquid and stir to combine. Mixture will be fairly thick.
6. Let sit to mellow about 4 hours.
7. Add white wine vinegar and blend with a stick blender (or regular blender/food processor and transfer back to a stockpot if canning).
8. If mustard is too thick, add a small amount of water at a time until you reach the desired consistency.
9. If you're not proceeding to can the mustard, store the mustard in an airtight container in the fridge. You're done!
10. FOR CANNING:
11. Prepare and sterilize 4oz or 8oz canning jars and lids. Keep hot.
12. Prepare a waterbath canner with boiling water.
13. Heat the mustard mixture in a saucepan over medium heat while stirring constantly to prevent scorching.
14. Ladle hot mustard into hot jars leaving ½ inch headspace.
15. Wipe rims of the jars and add lids. Secure with ring until finger tight.
16. Place jars into the canner, return water to a boil and process 10 minutes.
17. Transfer jars to a towel lined counter or wire cooling rack and allow to cool overnight without disturbing.
18. Label jars and store in a cool, dark place up to 1 year.

Nutrition Information

Serving size: 2 Tbsp Calories: 91 Fat: 3g Carbohydrates: 4g Sugar: 1g Sodium: 7mg Fiber: 1g Protein: 2g

3.5.3251