DIJON MUSTARD (FROM SARA MOULTON)
This recipe is from Sara's book "Sara Moulton Cooks at Home". Homemade mustard needs to be stored at least 6 weeks before using, as it will mellow with age. A special thanks to Chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html
Provided by 2Bleu
Categories For Large Groups
Time P30DT1h
Yield 2 cups, 32 serving(s)
Number Of Ingredients 13
Steps:
- 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 steril jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (although it will keep unopened for years). Mustard should be refrigerated once open and will keep for 6 months.
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Annah Babirye
[email protected]This is the best Dijon mustard I've ever had. It's so flavorful and versatile. I use it on everything from sandwiches to salads to roasted vegetables.
Emoney Brown
[email protected]I made this mustard for a picnic and it was a huge hit! Everyone loved the flavor and the creamy texture.
Nancy Fit
[email protected]This mustard is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
Abdul Sami
[email protected]I'm not a big fan of mustard, but this recipe changed my mind. The mustard is creamy and flavorful, without being too spicy.
Ben Ben
[email protected]This mustard has a nice kick to it! I love the combination of the mustard seeds and the white wine. It's the perfect condiment for grilled meats.
Oballu Nikky
[email protected]I love the versatility of this mustard. I've used it on sandwiches, in marinades, and even as a dipping sauce. It's always a hit!
Karwan Toheed940
[email protected]This Dijon mustard is the perfect addition to my homemade salad dressing. It gives it a nice tang and creaminess.
ultra_nightcity
[email protected]I was a bit skeptical about making my own mustard, but this recipe proved me wrong. The mustard turned out great and I'm so glad I tried it.
Rosemary Omondi
[email protected]This mustard is so easy to make and it tastes amazing! I love that I can control the level of heat by adjusting the amount of mustard seeds.
Robert Avdiu
[email protected]I've been making this mustard for years and it never disappoints. It's the perfect condiment for sandwiches, salads, and even roasted vegetables.
Fausto Estudillo
[email protected]This recipe is a keeper! The mustard turned out creamy and flavorful. I love the hint of white wine in it.
Neamah Afari
[email protected]I made this mustard for my husband who is a big fan of Dijon. He loved it! He said it had the perfect balance of spice and tang.
Anthony Emeka
[email protected]This was my first time making Dijon mustard and it was surprisingly easy! The instructions were clear and concise. The mustard turned out great and I can't wait to use it in all sorts of recipes.
Angie Hawkins
[email protected]I followed the recipe exactly and the mustard turned out great! It has a nice balance of tang and heat. I used it on sandwiches, pretzels, and even in a vinaigrette.
Hamd Wasim
[email protected]This Dijon mustard was a hit at my last dinner party! Everyone loved the complex flavor and creamy texture. It was a perfect addition to the grilled meats and cheeses.