Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Thursday, September 13, 2012

Summer of Canning: Lemon-Sage White Wine Mustard

With all of the tomato processing we've been doing, we wanted to change it up a little bit.  We thought we'd make mustard.  Did you know you can make your own mustard?  And it isn't difficult?

Lemon-Sage Wine Mustard


  • 1 bunch fresh sage
  • 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

1) Finely chop enough sage leaves to measure 1/3 cup and set aside.

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.

Wow - is this ever good!  Spicy, tart, sweet and a hint of wine, lemon and herb.  Easy to make, and super-tasty.  How can you go wrong with that?  I was thinking of making it to give as gifts, but I'm reconsidering.

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  1. That sounds both delicious and interesting - I do like the idea of including sage. What do you eat this mustard with?

  2. What a cool gift! I never ever saw mustard made before, either.

  3. What a great gift this makes! Could you please our linky party to your recipe? Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

  4. Ooohhh...this looks delicious! Mustard is on my list of condiments to try to make myself! Thanks for the inspiration!

  5. Hi there. Food on Friday: Lemons and Limes is now open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

  6. thanks for linking this in. Have a great week.

  7. This sounds delicious! I would love to try making this. Thanks for sharing.

  8. Have to try this, thanks for sharing. new follower, cant wait to see your next post.

  9. I love making myown condiments. Definitely will try this.