If you want to make your own Dijon style mustard, go for it!

If you want easy, Grey Poupon is available online in every size, the larger ones in the shape jar you depict for 1992, including one gallon. You could buy a year's supply online and be done with it. Or go to a restaurant or catering supply, locally.

I go to an Indian market to get mustard seeds - that is the cheapest source for me, but they are still expensive. I've collected several recipes for mustard, but I've never made any that I thought was better than Grey Poupon, and none that worked out to be any cheaper.

If you do make it, better to make only a six month's supply at a time. Also, when you make it, you have to allow it to mellow, as the flavor will be quite sharp at first.

Here's a fairly simple recipe that I have used, but it is very intense:

2 cups dry white wine
or leftover flat champagne
1/4 cup mustard seeds

1 cup chopped onion
2
garlic cloves, minced
1 cup dry mustard (about 3-1/2 oz)

1 tbsp. vegetable oil
2
tsp. salt
3 dashes hot red pepper sauce

sugar to taste

Combine wine and
mustards seeds, and refrigerate over night. Strain seeds and
reserve. Add onion, garlic, and wine to 4-cup glass measure.
Microwave on high 4-5 minutes, or until boiling. Let mixture cool.
Strain mixture into a blender. Put dry mustard into same blender; add
seeds, and blend. Blend in oil, salt and pepper sauce. Microwave on
high for 4 minutes, or until boiling. Stir with whisk. Stirring
midway through cooking, microwave on high for another 5 minutes. Pour
into glass jars and chill at least 2 days to blend flavors.
-----------

I used a saucepan instead of the microwave.

Other recipes call for juniper berries, and which you canbuy on line.

There was a time when I thought of making my own mustard, but never got around to it.

All the 'natural' foods stores here sell herbs & spices (& teas & coffees) in bulk - & mustard seed is super cheap. I can even buy ground mustard in bulk.

Frontier Co-op sells online as well & their quality is very high...

http://www.frontiercoop.com/prodlist.php?ct=spicesaz

Good whole grain dijon recipe here:

http://www.chowhound.com/recipes/whole-grain-dijon-mustard-29677

and an even simpler one for Pommery style in the comments:

Soak 2/3 cup mustard seed (dark or light) in 1 1/ 2 cups water overnight. The next day add 1/4 cup vinegar, 2 tsp salt, and 1/4 honey and whirl in blender until the mixture looks creamy, about 5 minutes (a long time for a blender). Refrigerate. Lasts for months and gets milder as it sits. If you like it more yellow add 2 tsp turmeric.

I just use an immersion blender for that one. It's best with a fairly dark vinegar, although I've used white wine vinegar when that was all I had on hand. It keeps for a couple of months in the fridge.

Thanx all...Looks easy enough but on 2nd thot considering my situation buying it would put me at a lower point in my stress cycle. Equanomity varies inversely as the square of stress.E ~ 1/(Stress)²

Math Geek?

I never thought about making my own mustard. That looks like a fun project. Don't know if I'll do it, but it looks like fun.

Sally

I buy 2-packs of Grey Poupon (large jars) at Costco. No way I could make it cheaper. Then again, I'm a mustard lover and will shell out for stone jars of Pommery.

No, if your main goal is to save money, it's definitely cheaper to buy it. But when you make it at home, it's so good. :)

Costco???? Never saw it there - have to look closer. I'll make a special trip. I just crave Grey Poupon with grated Parmesan & coffee (Instantaneous). Yum.

At 5.50-6dollars a lb for seed it is much cheaper to make it. Mustard seed swells up quite a bit. I must have 5or6 homemade mustards at any given time in the fridge. But i really like mustard and enjoy making it...at this point it takes just a few minutes.

My method is much simpler than lars recipe. More like the chowhound recipe. I like fresh. Not interested in laboring a big batch for the years supply. Or 'canning' it.

I used to buy the big greypoupon at Costco. Great price. Still my favorite when out and love it on a burger.

At home we like something with a bit more kick. I make vinegars and grow wine grapes that i keep a bit frozen underripe. Simmer leftover rich beer with a bit of leftover coffee and freeze. Always something to add to a new mustard. I prefer white wine but i'm always trying something new.

I realize the OP is not really interested but anyone else wanting to try it...get at least a full one lb bag of yellow seed to experiment with.

FWIW, I don't buy Grey Poupon & haven't for years - Publix here has their own Greenwise label organic Dijon mustard & that's what we buy most of the time - the rest of the time it's Annie's

carolb_w_fl, are you aware that a very large percentage of the Greenwise label stuff is made or processed in China? Publix organic canned corn may be grown in Pahokee, for example, but it goes to Shenzhen to get into the can. They used to have a readable code on those products that told you where it came from, but after people started noticing and creating flak, they changed it so you can't tell now.

I don't know whether or not this would matter to you, especially for something you only in use in small quantities like condiments, but I thought it was worth mentioning, just in case.

Of course, since Grey Poupon is a Kraft brand, there's no telling where that comes from these days, either.

Kraft = china =melamine. If you are going to eat melamine it might as well taste good.