Mustard is an easy canning project, and citrus and herbs combine for this fragrant lemon sage mustard.
Have you ever been to a food swap? A food swap is when a group of people get together to trade homemade goods like jam, pickles, bread, and even chicken eggs from backyard birds. I’ve been helping run ATX Swappers for four years now, and I’m always amazed at the creativity our swappers show. While you might expect the items listed above, we also get kombucha, beer, fresh sausage links, ice cream, bitters, and more. I kind of feel like I’m getting away with something when I make something simple like this lemon sage mustard!
Mustard is one of the first things I learned how to can, in part because it’s incredibly easy and requires little chopping, unlike tomato sauce or strawberry jam. Most of the time is spent just waiting for the mustard seeds to soak, so it’s great for a day when you want to do more than one kitchen project at a time.
This lemon sage mustard is one that has served me well over the years, thanks in part to the big sage plant in my garden that just keeps popping back to life after every winter. It’s a great recipe because you can make it almost any time of year, and it’s a wonderful gift for the food-focused friend in your life.
My favorite way to eat grainy mustard is with hot pretzels, but over grilled bratwurst runs a close second. The mustard lasts for a long time in the fridge, but I included water bath canning directions for long-term storage.
This post was part of Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Cooking with Herbs and is hosted by Barb Kiebel, who blogs at Creative Culinary. With summer in full swing, now is the time to get outside and enjoy some ice cream with friends and family!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information
Be sure to check out the rest of this month’s posts!
Cooking with Herbs
- Zucchini, Potato and Herb Fritters with a Garlic and Herb Yogurt Sauce from Creative Culinary
- Pesto Pasta Salad from That Skinny Chick Can Bake
- Homemade Cilantro Mayonnaise from The Heritage Cook
- Methi Machli – Fish with Fenugreek Sauce from Spice Roots
- Tomato Basil Hummus from Food Hunters Guide
- Lemon Sage Mustard from Stetted
- Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram from The Wimpy Vegetarian
- Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce from Jeanette’s Healthy Living
- Sauteed Zucchini Noodles with Fresh Herbs and HazelnutsfromHealthy Delicious
- Lemongrass Ice Cream from Pastry Chef Online
- Peach Blueberry Basil Cobbler from Never Enough Thyme
- Peach-Rosemary Shrub from girlichef
Lemon Sage 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
- Finely chop sage leaves to measure 1/3 cup and set aside.
- Coarsely chop remaining sage leaves and stems to measure 1/2 cup and place in a nonreactive saucepan with white wine. Bring to a boil over medium-high heat, then cover, remove from heat, and let steep for about 5 minutes.
- Place a sieve over a bowl and pour wine mixture through, pressing leaves with the back of a spoon to extract all the liquid. Discard solids and pour liquid back into saucepan. Add mustard seeds, stir, and cover. Let stand until seeds have absorbed most of the moisture, 1-2 hours.
- Prepare boiling water canner*. Heat jars in simmering water until ready for use. Do not boil. Place lids in a shallow bowl and set bands nearby.
- Pour marinated mustard seeds, residual liquid, and vinegar in a blender or food processor. Pulse until seeds are chopped but still slightly grainy.
- Pour mixture to a nonreactive 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 to make sure it doesn't scorch on the bottom, until volume is reduced by a third (20-30 minutes).
- Remove jars from canner. Pour a scoop of the hot canner water over the lids in the bowl. Ladle hot mustard into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight, and carefully lower jars into canner.
- Process jars for 10 minutes, adjusting for altitude. Remove lid, turn off heat, and let jars rest for 5 minutes. Remove jars and cool completely. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Any unsealed jars and be stored in the refrigerator.
*If not using a water bath, store mustard in the refrigerator or in freezer-safe containers.