Dijon Mustard (From Sara Moulton)

• 3/4 cup mustard powder (hot mustard powder)
• 1/4 cup water, very cold
• 1 cup cider vinegar
• 1 cup dry white wine
• 1/2 cup onion, minced yellow
• 1/4 cup shallot, minced
• 3 tablespoons garlic, minced
• 1 bay leaf
• 2 teaspoons whole black peppercorns
• 4 juniper berries, whole
• 2 tablespoons fresh lemon juice, very cold
• 2 teaspoons kosher salt
• 2 teaspoons sugar

1. In a bowl stir together mustard flour and water to make a paste.
2. In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds.
3. Strain mixture, cover 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.
4. Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Remove from heat and allow to cool.
5. Transfer to a steril jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (although it will keep unopened for years). Mustard should be refrigerated once open and will keep for 6 months.

mustard powder, water, cider vinegar, white wine, onion, shallot, garlic, bay leaf, whole black peppercorns, berries, lemon juice, kosher salt, sugar

Taken from www.food.com/recipe/dijon-mustard-from-sara-moulton-264977 (may not work)