2 c. chopped onion
2 c. Pinot Grigio or other dry white wine
1 c. white wine vinegar (5%)
1 tsp. salt
6 garlic cloves, coarsely chopped
4 black peppercorns
1 rosemary sprig
1 c. yellow mustard seeds
1/3 c. dry mustard
2-2/3 c. water
Combine first seven ingredients in a large stainless steel or enameled
saucepan. Bring to a boil over high heat; reduce heat and simmer,
uncovered, 15 to 20 minutes or until onion is very soft, stirring occasionally.
Remove pan from heat; pour onion mixture through a wire-mesh strainer
into a glass or stainless steel bowl. Discard solids.
Stir mustard seeds and dry mustard into wine mixture. Cover and let
stand at room temperature at least 24 hours, but no longer than 48 hours.
Process mustard mixture in a blender or food processor, adding water
until consistency of cooked oatmeal.
Transfer mustard to a small saucepan. Bring to a boil, stirring often;
reduce heat and simmer, uncovered, five minutes.
Ladle hot mustard into clean, hot jars, leaving ΒΌ inch head space.
Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust
to fingertip-tight. Place jar in boiling water-bath canner. Repeat until all jars
are filled.
Process in a boiling water-bath canner 10 minutes for half-pint jars