Best 3 Dijon Mustard From Sara Moulton Recipes
**An Exquisite Culinary Journey: Exploring the World of Dijon Mustard**
Dijon mustard, a staple condiment in French cuisine, is a versatile ingredient that adds a piquant kick to various dishes. Its distinct flavor profile has earned it a place in kitchens worldwide, inspiring countless culinary creations. This article presents a diverse collection of recipes that showcase the versatility of Dijon mustard. From classic vinaigrettes and creamy sauces to tantalizing marinades and savory glazes, these recipes unlock the hidden potential of this humble ingredient.
**Classic Dijon Vinaigrette:**
Enhance your salads with this timeless dressing, a harmonious blend of Dijon mustard, red wine vinegar, olive oil, and herbs. Its tangy and well-balanced flavor complements a wide range of salads, from crisp greens to hearty roasted vegetables.
**Honey Mustard Sauce:**
This sweet and tangy sauce adds a touch of sophistication to chicken, fish, or pork. Dijon mustard, honey, mayonnaise, and a hint of lemon juice come together to create a luscious glaze that elevates any dish.
**Dijon Mustard Marinade:**
Tenderize your meats with this marinade, featuring a combination of Dijon mustard, olive oil, garlic, and herbs. The mustard penetrates the meat, infusing it with a savory flavor that shines through after grilling, roasting, or pan-searing.
**Dijon Mustard Glaze:**
Create a glossy and flavorful crust on your roasted chicken, pork, or vegetables with this glaze. Dijon mustard, maple syrup, balsamic vinegar, and Dijon mustard seeds combine to create a sticky and caramelized coating that adds depth and complexity to any dish.
**Creamy Mustard Sauce:**
Indulge in this rich and creamy sauce, perfect for pasta, fish, or vegetables. Dijon mustard, heavy cream, white wine, and Parmesan cheese create a velvety and flavorful sauce that elevates any meal.
**Honey Dijon Mustard Dressing:**
This zesty dressing combines the tang of Dijon mustard with the sweetness of honey, creating a versatile accompaniment for salads, sandwiches, and wraps.
**Mustard and Herb Butter:**
Enhance your grilled meats, fish, or vegetables with this flavorful compound butter. Dijon mustard, fresh herbs, and garlic are blended into softened butter, creating a delectable spread that adds an extra layer of flavor to any dish.
These recipes offer a glimpse into the endless possibilities of Dijon mustard, transforming ordinary dishes into extraordinary culinary experiences. Explore the diverse flavors and applications of this versatile condiment, and elevate your cooking skills to new heights.
DIJON-STYLE MUSTARD
Grace note: When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavor dissipate.
Provided by Sean Timberlake
Categories condiment
Time P1DT20m
Yield About two pints
Number Of Ingredients 7
Steps:
- Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.
- Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
CHEF JOHN'S DIJON MUSTARD
As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P8DT40m
Yield 64
Number Of Ingredients 10
Steps:
- Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
- Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
- Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
- Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Refrigerate mustard until flavors blend, at least 1 week.
Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g
CLASSIC DIJON MUSTARD
From Kaela Porter, whose blog is called Local Kitchen. She writes about canning, preserving and eating locally from the Hudson Valley. This recipe was originally posted on the Food in Jars site, where she was a guest poster.
Provided by zeldaz51
Categories < 60 Mins
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Prepare canner, jars & lids.
- Combine wine, vinegar, onion and garlic in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and allow aromatics to steep in the wine for 10 - 15 minutes.
- Strain vegetables from the infused wine, pressing on solids to release all the juice. Return wine to the saucepan and add salt, honey and Tabasco, if using. Over medium heat, whisk in the mustard powder; continue whisking and heating until the mustard comes to a boil. Stirring constantly, boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 10 minutes). Taste and adjust seasonings.
- Fill hot jars to a half-inch headspace, tamping down the mustard into the jar. Thoroughly remove bubbles by passing the clean handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.
- OPTIONS: If storing in the fridge, you may omit the vinegar and simply use 2 cups of wine. Dijon mustard is made with both red & white wines, so feel free to experiment with half red:half white wine, or maybe red wine vinegar with white wine.
Nutrition Facts : Calories 532.2, Fat 15.6, SaturatedFat 0.9, Sodium 3122.8, Carbohydrate 49.7, Fiber 6.6, Sugar 31.3, Protein 12.5
Tips:
- Use a food processor or blender to grind the mustard seeds. This will help to create a smooth and even consistency.
- If you don't have a food processor or blender, you can grind the mustard seeds in a mortar and pestle. This will take a bit more time and effort, but it will still produce a delicious mustard.
- Use a variety of mustard seeds to create different flavors of mustard. For example, brown mustard seeds have a more pungent flavor than yellow mustard seeds. Black mustard seeds have the strongest flavor of all.
- Add other ingredients to your mustard to create different flavor profiles. Some popular additions include herbs, spices, and citrus zest.
- Let your mustard rest for at least 24 hours before using it. This will allow the flavors to develop and mellow.
Conclusion:
Homemade Dijon mustard is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be customized to your own taste preferences. So next time you're looking for a new mustard to try, give this recipe a try. You won't be disappointed!
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