I love this mustard recipe; as far as our family is concerned, it tastes better than Grey Poupon. It's quite hot when you first make it, but mellows with time.
3/4 cup hot mustard powder
1/4 cup very cold water
1 cup cider vinegar
1 cup dry white wine
1/2 cup minced yellow onion
1/4 cup minced shallots
3 tablespoons minced garlic
1 bay leaf
2 teaspoons whole black peppercorns
4 whole juniper berries
2 tablespoons cold fresh lemon juice
2 teaspoons kosher salt
2 teaspoons sugar
In a bowl, stir together mustard powder and water to make a paste.
In a saucepan, combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns and juniper berries and bring the mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds (I use the handle of a wooden spoon to measure this). Strain mixture, pressing with a wooden spoon to get as much of the liquid as possible, and chill.
Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes. Transfer the mustard mixture to a saucepan and bring to a simmer over low heat; cook for 15 minutes. Remove from heat and allow to cool. Transfer to a sterile jar and seal tightly and store on a dark, cool shelf for at least a month or up to 6 weeks before using. (there have been times when we've used it sooner, and it's ok, but it is hotter, and the flavor is less well developed).
Once this is opened, keep it in the refrigerator, where it will keep for 6 months.
Yields about 2 cups.
