Creole Mustard

Ingredients

• 1 cup dry white wine
• 1 clove garlic, minced
• 1 teaspoon celery seeds
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg, or mace
• 2 tablespoons tarragon vinegar
• 1 cup mustard seeds
• 2 tablespoons malt vinegar

Directions

1. In a small, heavy saucepan, whisk together the white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg.
2. Bring it just to a boil, immediately remove the pan from heat, and allow it to sit and steep uncovered for 2 hours.
3. In the meantime, toast the mustard seeds by placing them in a dry, heavy skillet over medium heat.
4. Heat uncovered until the seeds begin to pop.
5. Remove from heat, cover with a paper towel, and let cool (about 5 to 10 minutes).
6. Place the toasted mustard seeds in a zip top bag. Crush with a rolling pin until they are coarsely ground. You may also use a food processor but do not overprocess the seeds. Set aside.
7. Sterilize 3 (1-cup) jars and lids by boiling for 10 full minutes, and leave them in the hot water.
8. In a large bowl, mix the coarse-ground, toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste.
9. Reheat wine and spice mixture over high heat until it reaches a boil. Strain through cheesecloth or a fine mesh strainer into the bowl with the mustard. Whisk until well-combined.
10. Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids.
11. Label the jars with the date they were prepared.
12. Store in a cool, dry place for three weeks before using.

Notes

Homemade mustard will last longer when it is stored in the refrigerator, whether opened or unopened. It can last for as long as a year but should be discarded if you see any mold growth or detect flavors or odors that seem off. If you are giving it as a gift, be sure to include those notes for your recipients.