CHEF JOHN'S DIJON MUSTARD
As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P8DT40m
Yield 64
Number Of Ingredients 10
Steps:
- Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
- Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
- Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
- Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Refrigerate mustard until flavors blend, at least 1 week.
Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g
DIJON MUSTARD (FROM SARA MOULTON)
This recipe is from Sara's book "Sara Moulton Cooks at Home". Homemade mustard needs to be stored at least 6 weeks before using, as it will mellow with age. A special thanks to Chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html
Provided by 2Bleu
Categories For Large Groups
Time P30DT1h
Yield 2 cups, 32 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl stir together mustard flour and water to make a paste.
- In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds.
- Strain mixture, cover and chill. Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes.
- Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Remove from heat and allow to cool.
- Transfer to a steril jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (although it will keep unopened for years). Mustard should be refrigerated once open and will keep for 6 months.
DIJON MUSTARD
I found this recipe online when I realized that I didn't have any dijon mustard that a recipe called for.
Provided by Mrs. Hughes
Categories < 15 Mins
Time 5m
Yield 2 tablespoons
Number Of Ingredients 5
Steps:
- Mix all ingredients.
GRAINY DIJON MUSTARD
Mustard lovers will adore this grainy, spicy and tangy spread. Smeared onto a roasting ham, served with pretzels or mixed into a vinaigrette, it's an indispensable condiment.
Provided by YummySmellsca
Categories Canadian
Time P4D
Yield 18 tbsp, 18 serving(s)
Number Of Ingredients 7
Steps:
- Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
- Transfer mustard seeds and liquid to jar of a blender.
- Add mustard powder, salt and honey.
- Puree until a coarse paste forms, but whole seeds still remain.
- Transfer to an airtight container and let rest in refrigerator for 2 days before use.
Nutrition Facts : Calories 29.6, Fat 1.5, SaturatedFat 0.1, Sodium 65.6, Carbohydrate 1.7, Fiber 0.5, Sugar 0.7, Protein 1.1
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