Dijon-Style Mustard
This homemade Dijon mustard recipe elevates your condiment game with its rich, tangy flavors and velvety texture. Made with a blend of sharp mustard, aromatic wine, and savory onions and garlic, this mustard is a delightful addition to any dish. Customize your mustard by trying out the variations suggested for a unique twist on this classic spread. Prepare a batch to keep in your refrigerator for up to a year, allowing the flavors to mature and intensify over time. Perfect for adding a gourmet touch to sandwiches, marinades, or charcuterie boards, this Dijon mustard is sure to become a staple in your kitchen.
— Constant Cookbook
Ingredients
- 1 1/3 cups dry mustard
- 1/2 cup water
- 2 cups dry white wine or flat Champagne
- 1 yellow onion, chopped
- 3 garlic cloves, finely chopped
- 2 tsp. sugar
- 2 tsp. salt
Instructions
- Have ready 2 hot, sterilized half-pint jars and their lids.
- In a bowl, stir together the mustard and water until smooth. Set aside.
- In a small nonreactive saucepan, combine the wine, onion and garlic. Bring to a boil over high heat. Reduce the heat to medium, stir in the sugar and salt, and simmer, uncovered, stirring often, until reduced by half, about 20 minutes.
- Pour the wine mixture through a fine-mesh sieve into the mustard mixture and stir until combined. Transfer to the saucepan and cook over medium heat, stirring frequently, until thickened, about 20 minutes.
- Spoon the hot mustard into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Store the jars in the refrigerator for up to 1 year. For the best flavor, let the mustard stand for at least 2 weeks before using. Makes 2 half-pint jars.
- <b>Variations:</b>
- <b>Honey Dijon Mustard:</b> Omit the sugar. Stir in 2 Tbs. honey before transferring the mustard to the jars.
- <b>Tarragon Dijon Mustard:</b> Add 1 Tbs. chopped fresh tarragon before transferring the mustard to the jars.
- <b>Dijon with Mustard Seeds:</b> Add 2 tsp. brown mustard seeds during the last 5 minutes of cooking.
- Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne &amp; Rick Field (Weldon Owen, 2010).
Comments
No comments found.