Whelp, it’s here. I know retailers have been threatening us with Christmas decorations since June but today is officially the first day of December and Christmas is just around the corner. Shopping days are very limited and nobody wants to spend their evenings or weekends at a store. My favorite place has always been the kitchen and the holidays are no different. Whether it’s baking a (now gluten-free) dessert, whipping up some sides or creating some delicious gifts, the kitchen is where I spend most of my time.

In the past I’ve infused vodkas for hostess gifts and packed up jams, granola and homemade vanilla extract in festive wrapping. After learning how easy mustard was to make, and sooo much more affordable than those fancy-smancy brands, I figured I’d give it a whirl.

As always, Food in Jars supplied the perfect recipe: Grainy White Wine Mustard. Seriously, didn’t I just see a jar of basically the same thing in Dean & Deluca the other day for $7+?! Steep the mustard seeds until they’re soft in your choice of wine (I went with a Riesling), process (just a bit to keep it grainy!), stir in the other ingredients and presto. Fancy mustard. Trying to stay small scale, I made two half-pints (one for me and one for a giftee) but feel free to double or triple the recipe for all your mustard addicts!

White Wine Mustard (adapted from Food in Jars) Makes 2 half-pints

• 1/2 c yellow mustard seeds
• 1/4 c brown mustard seeds
• 1 c dry white wine
• 2/3 c cider vinegar
• 1/3 c light brown sugar
• 1 tbsp garlic powder
• 1/2 tsp fresh ground pepper
• 1/2 tsp sea salt
• 1 tsp grated lemon zest

In a small saucepan, bring mustard seeds and wine to a boil over medium heat. Remove from heat, cover and let steep for 10 hours or overnight until most of the liquid has been absorbed.

Transfer seeds and remaining liquid to a food processor. Add 1/2 cup of water and pulse mixture until seeds are broken down to desired texture.

Transfer seeds back to the pot they were soaking in and add remaining ingredients, whisking to combine. Bring mustard to a boil then reduce heat and simmer until it reduces and thickens a bit, about 10 minutes.

Ladle mustard into clean, sterile half-pint jars, leaving 1/2-inch headspace. Process in a boiling water bath for 15 minutes.