Dijon-Style Mustard

Yield:
about 2 cups
Level:
Easy
Ingredients
  • 3/4 cup hot mustard flour/powder
  • 1/4 cup very cold water
  • 1 cup cider vinegar
  • 1 cup dry white wine
  • 1/2 cup minced yellow onion
  • 1/4 cup minced shallots
  • 3 tablespoons minced garlic
  • 1 bay leaf
  • 2 teaspoons black peppercorns
  • 4 whole juniper berries
  • 2 tablespoons cold fresh lemon juice
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • HONEY MUSTARD
  • 1 cup hot mustard flour/powder
  • 1/4 cup cold water
  • 1/2 cup rice wine vinegar
  • 1/4 cup honey
  • 1 tablespoon finely minced garlic
  • 1 teaspoon kosher salt
Directions
  • 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.

  • In a bowl stir together the mustard flour and water to make a paste and let sit for 20 minutes. Add the rice wine vinegar, honey, garlic and salt and stir to combine. Transfer the mixture to sterile jar and seal tightly. Store on a dark, cool shelf for 3 weeks before using. Mustard should be refrigerated once open and will keep for 6 months.

  • Yield: 2 cups


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