Vidalia Onion Dijon Mustard
Author: Kari - CookingUpClean
Recipe type: Sauces and Dips
Serves: 2 cups
- 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
- In a saucepot, combine wine, water, onion and garlic and bring to a boil.
- Simmer about 15 minutes until the onions have softened.
- Use a stick blender (immersion blender) to blend together the onions and wine mixture.
- 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.
- Add mustard seeds and mustard powder to the liquid and stir to combine. Mixture will be fairly thick.
- Let sit to mellow about 4 hours.
- Add white wine vinegar and blend with a stick blender (or regular blender/food processor and transfer back to a stockpot if canning).
- If mustard is too thick, add a small amount of water at a time until you reach the desired consistency.
- If you're not proceeding to can the mustard, store the mustard in an airtight container in the fridge. You're done!
- FOR CANNING:
- Prepare and sterilize 4oz or 8oz canning jars and lids. Keep hot.
- Prepare a waterbath canner with boiling water.
- Heat the mustard mixture in a saucepan over medium heat while stirring constantly to prevent scorching.
- Ladle hot mustard into hot jars leaving ½ inch headspace.
- Wipe rims of the jars and add lids. Secure with ring until finger tight.
- Place jars into the canner, return water to a boil and process 10 minutes.
- Transfer jars to a towel lined counter or wire cooling rack and allow to cool overnight without disturbing.
- Label jars and store in a cool, dark place up to 1 year.
Serving size: 2 Tbsp Calories: 91 Fat: 3g Carbohydrates: 4g Sugar: 1g Sodium: 7mg Fiber: 1g Protein: 2g
Recipe by at https://www.cookingupclean.com/vidalia-onion-dijon-mustard/
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