• Servings 3/4 cup
  • Prep 10 min
  • Cook 10 min
  • Cuisine

Country Mustard with Wine and Garlic


  • 1/4 cup yellow mustard seeds
  • 1/4 cup white wine
  • 1/3 cup white wine vinegar
  • 1 bay leaf
  • 1/4 cup water
  • 1/4 tsp ground allspice
  • 2 tsp honey
  • 1/2 tsp black pepper
  • 1-2 large garlic cloves, pressed or finely minced
  • 1-2 tsp kosher salt, to taste

This robust, slightly crunchy mustard, keeps indefinitely, and is excellent with smoked deli meats, franks, sausages and dark breads.

  • Combine mustard seeds, white wine, vinegar and bay leaf in a bowl and let stand for 3 to 4 hours at room temperature to soften seeds. Remove bay leaf.
  • Transfer mixture to a food processor or blender.
  • Add water and remaining seasonings.
  • Process or blend mixture until coarse.
  • Scrape mixture into the top of a double boiler, and stir over simmering water for about 10 minutes or until mustard thickens.
  • Remove bay leaf.
  • Note: The mixture will not be as thick as purchased mustard.
  • Place mustard in a jar, and cool. Cover and refrigerate.

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