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Dijon-Style Mustard

Courses: Sauces
Serves: 1 people

Recipe Ingredients

3/4 cup 177mlHot mustard powder
1/4 cup 59mlVery cold water
1 cup 237mlCider vinegar
1 cup 237mlDry white wine
1/2 cup 31g / 1.1ozMinced yellow onion
1/4 cup 23g / 0.8ozMinced shallots
3 tablespoons 45mlMinced garlic
1   Bay leaf
2 teaspoons 10mlBlack peppercorns
4   Juniper berries
2 tablespoons 30mlCold fresh lemon juice
2 teaspoons 10mlKosher salt
2 teaspoons 10mlSugar

Recipe Instructions

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 sterile jar and seal tightly, and store on a dark, cool shelf for at least a month or up to 6 weeks, before using. Mustard will mellow with age. Mustard should be refrigerated once open and will keep for 6 months.

This recipe yields about 2 cups.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8870 broadcast 04-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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