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-STYLE MUSTARD
Grace note: When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavor dissipate.
Provided by Sean Timberlake
Categories condiment
Time P1DT20m
Yield About two pints
Number Of Ingredients 7
Steps:
- Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.
- Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
SPICY HOMEMADE DIJON-STYLE MUSTARD
Provided by Molly O'Neill
Categories condiments
Time 1h15m
Yield About 3/4 cup
Number Of Ingredients 9
Steps:
- In a saucepan, combine 1 cup of the grape juice, the wine, vinegar, salt, pepper and shallot. Place over medium heat and cook until reduced by half. In another saucepan, simmer the remaining 1/2cup grape juice over medium-low heat for 5 minutes. Set aside.
- Place the mustard powder in the container of a blender. With the motor running, and using a fine-mesh sieve, strain the wine-and-juice reduction through the lid opening of the blender. Add the oil and blend for a few more seconds.
- Scrape the mustard into a bowl and let stand 1 hour. Correct the texture and seasoning by adding 1 teaspoon at a time of the reserved grape juice and a little honey. Keeps refrigerated for 1 month.
DELICIOUS HOMEMADE DIJON MUSTARD
Why bother with store-bought purchased expensive Dijon mustard when you can make it yourself and it tastes just as good if not better, I know I make it all the time! --- plan well ahead this mustard needs to marinate in the fridge for 2 weeks before using the longer you leave it in the fridge the better it will be!
Provided by Kittencalrecipezazz
Categories Low Cholesterol
Time 16m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
- Cool, and discard solids.
- Add the dry mustard to the cooked liquid, stirring constantly until smooth.
- Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
- Pour into a glass jar; cool, let sit on counter at room temperature overnight.
- Refrigerate for 2-8 weeks to age flavor before using.
More about "house dijon mustard recipes"
HOW TO MAKE DIJON MUSTARD (RECIPE) - SIMPLY RECIPES
Web Jun 30, 2021 Sally Vargas Keys to Success Here are a few tips to make the perfect Dijon mustard from scratch: Use a white wine you would …
From simplyrecipes.com
3.5/5 (2)Total Time 48 hrs 15 minsCategory CondimentCalories 16 per serving
From simplyrecipes.com
3.5/5 (2)Total Time 48 hrs 15 minsCategory CondimentCalories 16 per serving
WHOLE GRAIN DIJON MUSTARD RECIPE - SERIOUS EATS
Web Apr 4, 2012 1/2 teaspoon kosher salt 1 teaspoon light brown sugar (optional) Directions Place mustard seeds, wine, and vinegar in a small …
From seriouseats.com
4/5 (1)Total Time 96 hrsCategory Condiments And Sauces, CondimentCalories 23 per serving
From seriouseats.com
4/5 (1)Total Time 96 hrsCategory Condiments And Sauces, CondimentCalories 23 per serving
HOMEMADE DIJON MUSTARD - THEEATDOWN
Web Aug 2, 2022 August 2, 2022 Learn how to make Dijon mustard from scratch with our quick and easy recipe. Made with mustard seeds, garlic powder, onion and more, there’s plenty of punch in this homemade …
From theeatdown.com
From theeatdown.com
HOMEMADE DIJON MUSTARD RECIPE - FLOUR ON MY FACE
Web Nov 29, 2017 Bring to a boil, stirring often; reduce heat and simmer, uncovered, 5 minutes. Ladle the hot mustard into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Wipe the jar rim with a damp lint free …
From flouronmyface.com
From flouronmyface.com
HOMEMADE DIJON MUSTARD RECIPE & SPICES - THE SPICE …
Web Recipes Homemade Dijon Mustard Save To Favorites The addition of white wine vinegar is what gives Dijon mustard its distinct flavor. Try this homemade mustard recipe on a toasted ham and Swiss sandwich, or …
From thespicehouse.com
From thespicehouse.com
HOUSE & HOME - DIJON-STYLE MUSTARD RECIPE
Web Step 1: Have ready hot, sterilized jars and their lids. (Watch this video for a how-to.) Step 2: In a bowl, stir together the mustard and 1/2 cup (4 oz.) water until smooth. Set aside. Step 3: In a small nonreactive saucepan, …
From houseandhome.com
From houseandhome.com
15 WAYS TO USE DIJON MUSTARD IN YOUR COOKING | THE KITCHN
Web Apr 3, 2018 1. Make a better vinaigrette. Dijon mustard work as an emulsifier in vinaigrette, meaning it helps the oil blend into the vinegar without separating. We’re smitten with Dijon mustard in vinaigrettes and …
From thekitchn.com
From thekitchn.com
23 DELICIOUSLY FLAVORFUL RECIPES THAT USE DIJON MUSTARD
Web Apr 2, 2023 In honor of perhaps the most versatile condiment other than trusty mayonnaise, here are 23 delicious recipes that use Dijon mustard. 01 of 23 Smothered Pork Chops With Rice Photographer: Antonis …
From southernliving.com
From southernliving.com
18 WAYS TO USE DIJON MUSTARD IN YOUR COOKING | EPICURIOUS
Web Feb 10, 2016 1. Dress Salads to Impress After oil and vinegar, dijon is the next in line for salad dressing essentials. Its thickness and composition help incorporate the oil and vinegar, and the extra bit of...
From epicurious.com
From epicurious.com
HOW TO MAKE DIJON-STYLE MUSTARD - THE SPRUCE EATS
Web Feb 14, 2022 1 cup apple cider vinegar 1 cup dry white wine 1/2 cup minced yellow onion 1/4 cup minced shallot 3 tablespoons minced garlic 1 bay leaf 2 teaspoons whole black …
From thespruceeats.com
From thespruceeats.com
DIJON MUSTARD RECIPE (ONLY 2 STEPS!) - FOODIE AND WINE
Web Mar 23, 2023 Reference the recipe card below, for detailed instructions. Step 1 – Add all the ingredients to a small bowl and refrigerate for 6 hours, minimum. The seeds need to …
From foodieandwine.com
From foodieandwine.com
HOW TO MAKE HOMEMADE HONEY MUSTARD | THE RECIPE CRITIC
Web Sep 12, 2021 As if having all of the ingredients already at home doesn’t make this easy enough…This only takes one step and then you are finished! Quick and simple, you will …
From therecipecritic.com
From therecipecritic.com
DIJON MUSTARD RECIPES - BBC FOOD
Web Chicken roasted over sourdough with morels, peas and wild garlic mayonnaise by Ben Tish
From bbc.co.uk
From bbc.co.uk
CREAMY DIJON MUSTARD CHICKEN RECIPE | WHOLESOME YUM
Web Apr 24, 2021 Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. …
From wholesomeyum.com
From wholesomeyum.com
DIJON MUSTARD RECIPE: HOW TO MAKE IT | TASTE OF HOME
Web May 9, 2022 Combine 1/2 cup vinegar, 1/4 cup water and the mustard seeds in a medium glass bowl. Cover with plastic wrap and let sit at room temperature for at least 4 hours or …
From tasteofhome.com
From tasteofhome.com
MUSTARD RECIPES - HONEY, DIJON, GOURMET, & MORE | TASTE OF HOME
Web Learn how to make a Dijon mustard recipe at home—it's easy! This tangy and slightly spicy condiment is a game-changer... 49 Must-Try Recipes with Mustard. Go beyond …
From tasteofhome.com
From tasteofhome.com
WHAT IS PREPARED MUSTARD? TYPES, USES AND RECIPES - READER'S …
Web Jun 22, 2023 Ingredients. 2/3 cup ground mustard powder, or 1/3 cup mustard powder and 1/3 cup whole mustard seeds (any color) 1/4 cup water; 1/3 cup vinegar (such as …
From rd.com
From rd.com
DIJON MUSTARD FROM SCRATCH - SERVED FROM SCRATCH
Web Aug 29, 2016 Step-by-Step Instructions It's as easy as 1, 2, 3. Mix everything in a bowl and let sit overnight or for at least 8 hrs. 2. Mix in a food processor ( this is our favorite!) 3. …
From servedfromscratch.com
From servedfromscratch.com
RECIPE: MISO-GINGER CHICKEN SALAD - WASHINGTON TIMES
Web 14 hours ago Miso-ginger chicken salad. In a blender, combine the water, miso, ginger, ⅓ cup of the almonds, the lime juice, mustard, honey and ½ teaspoon white pepper. Blend …
From washingtontimes.com
From washingtontimes.com
DIJON-STYLE MUSTARD RECIPE - THE SPRUCE EATS
Web Sep 21, 2022 American Food Dijon-Style Mustard By Danilo Alfaro Updated on 09/21/22 The Spruce Eats Prep: 48 hrs Cook: 0 mins Refrigerate: 24 hrs Total: 72 hrs Servings: …
From thespruceeats.com
From thespruceeats.com
You'll also love