Did you know you could make mustard?? I didn’t. Or at least I didn’t realize how easy it is. I made this discovery over the summer but other projects occupied my time until September. I’ve been seeking and collecting mustard recipes (now I want to make one this weekend…) but White Wine Sage Mustard struck me as a great way to tamp down the sage-gone-wild plant in the yard.
One of the nice things about this recipe is you don’t have to soak the mustard seeds over night as some recipes suggest. I have a problem with NOT reading (or remembering) recipe details carefully ahead of time and suddenly discovering that I need an extra 2 or 8 hours of prep time for something I’ve started in the evening after work. This project fits in nicely.
Having just written that, I now see in reviewing the recipe that it actually does tell you to soak your seeds for two hours or until they absorb the liquid, but mine were ready in under 30 minutes, so booya for poor planning.
Then you just whir them in the food processor or blender:
There is some steeping, and boiling and whirring involved, but really it was pretty easy and I think you could screw this up and not mess it up. Add some lemon, some sage…
Cook it down for twenty minutes and put it in jars.
It is very, very lemony. Wow. I would totally cut down the lemon in this recipe. I like it (in fact with cheese on bread its very nomnomnom) but I think this should be called Lemon Mustard. It overwhelms all the other flavors. (Seriously, SO good with goat cheese).
My son has asked me to make him a honey mustard so maybe I’ll give it another shot this weekend. I’ll let you know how it goes.
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white wine vinegar
Grated zest and juice of 2 large lemons
1/2 cup liquid honey
1/4 tsp salt
5 (4 oz) glass preserving jars with lids and bands
2.) COARSELY CHOP remaining sage leaves and stems to measure 1/2 cup and place in a small stainless steel saucepan with white wine. Bring to a boil over medium heat, stirring and pressing sage to release flavor. Remove from heat. Cover tightly and let steep for 5 minutes.
3.) TRANSFER sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid. Discard solids and return liquid to saucepan. Add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) COMBINE marinated mustard seeds (with liquid) and vinegar in a blender or food processor fitted with a metal blade. Process until blended and most seeds are well chopped, but retaining a slightly grainy texture.
6.) TRANSFER mixture to a stainless steel saucepan and add lemon zest, lemon juice, honey, salt and reserved finely chopped sage. Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently, until volume is reduced by a third, about 20 minutes.
7.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
8.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.