Category: Marilou Suszko's Recipes

ohio-style dijon mustard

Makes approximately ¾ cup

1/4 cup dry mustard powder
1 tablespoon light brown sugar
1 teaspoon kosher salt
1/4 teaspoon turmeric (for color)
1/4 teaspoon garlic powder
Dash of sweet paprika
¼  cup mustard seed
½  cup cider vinegar
½ cup local white wine (Chardonnay preferred)

In a saucepan, whisk together the mustard powder, sugar, salt, turmeric, garlic powder, and paprika. Grind the mustard seed in a spice grinder for one minute and add to the saucepan, whisking to combine. Whisk in the liquid. Turn the heat on to medium high and bring the mixture to a boil, whisking constantly. Boil for 30 seconds without whisking. Remove from heat and whisk for 10 seconds. Set aside to cool. Store in a glass jar with a tight fitting lid in the refrigerator for up to 6 weeks.

Variation: To make Honey Mustard, place 2 tablespoons of mustard in a small bowl and whisk in 1 tablespoon honey. Taste and adjust to your liking, adding more honey or mustard. To thin, add a little cider vinegar.

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