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.




10 min


10 min


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