Dijon Mustard


 Dijon Mustard will always be in my mind one of the luxury mustards. Maybe because we always had the bright yellow kind? I now buy both and use them equally, but when I saw this recipe I thought I would have to try it at least once. 
 It is very easy to make and you can vary the liquid used. I have ground mustard on hand as I use it in meatloaf and other recipes but had to buy white wine. What I ended up buying was a four pack of white wine so that I could open one bottle and not have a lot left over. I can’t see wasting champagne on mustard though that is what is in Dijon Mustard from France. 
 This will not need a water bath as it doesn’t make a lot at one time. One jar for you and two jars to give away. This gives you the chance to use some attractive jars you might have been saving. I put it in hot sterilized ½ pint jars. 
 The only warning here is not to lean over the wine and onion, garlic mixture when it is cooking. It really does a number on your eyes.
 The result was a creamy smooth mustard with a bite, no preservatives in it, and not a lot of work. 
Dijon Mustard
Yields about 2 half pints.
4 ounces dry powdered mustard (I used Pensey Spice)
½ cup water
2 cups white wine or flat champagne
1 small onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons sugar
2 teaspoons salt
 Have hot, sterilized jars and lids ready. In bowl, stir together mustard and water until smooth. Set aside.
 In a bowl stir dry mustard and water together until smooth. Set aside. 
 In a small nonreactive saucepan, combine wine, onion and garlic. Bring to boil over high heat. Reduce heat to medium low and stir in the sugar and salt. Simmer, uncovered, stirring often, until reduced by half, (one cup of liquid), about 20 minutes.
 Pour wine mixture through a mesh sieve into the mustard and water mixture and stir until combined. Transfer to saucepan and cook over medium heat, stirring until mixture is thickened, about another 20 minutes.
 Spoon mustard into prepared jars, leaving ¼ inch headspace. Remove any air bubbles and adjust headspace if necessary. Wipe rims clean and seal tightly with lids. Store in refrigerator for up to one year. 
 For best flavor, let the mustard stand for 2 weeks before using.

4 comments:

  1. Myrna shared one of those little jars with us, it is excellent!

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  2. Well for goodness sake...never thought to make my own!Hahaa
    Thank You for the recipe!
    hughugs

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  3. I nave never seen a recipe for this! Thanks for sharing. I will try it! dkc

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  4. Thanks Diane, It sure is easy to make. Hope you and Donna enjoy it.

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