Be the first to It's not difficult to make your own homemade Dijon-style mustard at home. It lasts 6 months, so it is worth the effort.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 3/4 cups hot mustard 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
Preparation:
In a bowl stir together mustard powder 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.
Yield: about 2 cups
Source: Sara Moulton Cooks at Home by Sara Moulton (Bantam Dell Pub.)
Reprinted with permission.
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.
Yield: about 2 cups
Source: Sara Moulton Cooks at Home by Sara Moulton (Bantam Dell Pub.)
Reprinted with permission.
