Here are couple of my favourites :
Classic Dijon Mustard - from Food in Jars
Yield: Approximately 1 and 1/2 cups.
Ingredients
1 and ½ cups white wine (ideally a white Burgundy, or a crisp Chablis or sauvignon blanc)*
½ cup white wine vinegar**
1 medium white onion, chopped
2 large cloves garlic, chopped
4 oz dry mustard powder (ground yellow mustard seed, about 1 cup + 2 tsp)
2 tbsp honey
2 tsp salt
Dash or two of Tabasco or cayenne pepper (optional)
Instructions
Prepare canner, jars & lids.
Combine wine, vinegar, onion and garlic in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and allow aromatics to steep in the wine for 10 – 15 minutes.
Strain vegetables from the infused wine, pressing on solids to release all the juice. Return wine to the saucepan and add salt, honey and Tabasco, if using. Over medium heat, whisk in the mustard powder; continue whisking and heating until the mustard comes to a boil. Stirring constantly, boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 10 minutes). Taste and adjust seasonings.
Fill hot jars to a generous 1/4-inch headspace (more like 1/2-inch), tamping down the mustard into the jar. Thoroughly bubble by passing the handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.
One more:
Oktoberfest Beer Mustard - from the Bernardin Book
Makes about 5 (4 oz) jars
Ingredients
1-1/2 cups beer (use one you like to drink, it will really come through in the taste)
1 cup brown mustard seeds
1 cup water
1/2 cup malt vinegar
1/2 cup lightly packed brown sugar
1/4 cup dry mustard
1 Tbsp onion powder
5 (4 oz) glass preserving jars with lids and bands
Directions:
1.) COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy.
4.) TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
5.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS 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.
