Cabernet Sauvignon Mustard

Wine and Mustard is always a great match. The famous Dijon Mustard is made with White Wine and and White Wine Vinegar. Mine is made with a Cabernet Sauvignon and Red Wine Vinegar. 

Instructions.....

To a stainless steel sauce pan add the onions and garlic. Add the wine. Bring to boil and simmer for 5 minutes and reduce to 1/3. Strain and weigh. Add additional wine to bring back up to 270 grams. Combine mustard seeds and Wine and mix. Store in refrigerator for 2-3 days or until you can break a mustard seed between your fingers. 

Pretty pictures capturing what I wrote above.

Place in refrigerator for three days. 

After three days add everything to a blender and process until desired consistency. Add the marjoram at the end and only after everything is blended.  

All done!!! Taste it I dare you. It doesn't taste all that great. After four days it will be great. Just be patient.

How to process?

I personally put the mustard in clean sterilized jars and refrigerate. Some people will hot pack. They heat the mustard up to about 180˚ƒ and place in hot sterilized jars and invert creating a vacuum and place in refrigerator or on shelf. My PH meter reader broke so I don't know the PH of the mustard (needs to below 4.6). The absolute proven processing technique is to hot pack and process on stove using the Hot Water bath Method. 

Note: Some people like adding the vinegar and other liquids right up front. I like to add the vinegar at the end. When you add the the vinegar in the beginning it will make a milder mustard. The temp plays a role too. Everything is a chemical reaction. Again, I need to do a side by side comparison. 

The Pungency of Mustard is always reduced by heating.