This one has brown and yellow mustard seeds

This one has brown and yellow mustard seeds

1. Dijon Mustard

Ingredients

  • 2 cups dry white wine
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 cup mustard powder (4 oz)
  • 3 tablespoons honey/ agave
  • 1 tablespoon vegetable/canola oil
  • 2 teaspoons salt

Directions

  1. In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
  2. Cool, and discard solids. Add the dry mustard to the cooked liquid, stirring constantly until smooth.
  3. Blend in honey/agave, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
  4. Pour into a glass jar; cool, let sit on counter at room temperature overnight.
  5. Refrigerate for 2-8 weeks to age flavour before using.
  6. Makes approx 2 cups

2. Dijon Mustard

Ingredients

  • 3/4 cup mustard powder (hot mustard powder)
  • 1/4 cup water, very cold
  • 1 cup cider vinegar
  • 1 cup dry white wine
  • 1/2 cup onion, minced yellow
  • 1/4 cup shallot, minced
  • 3 tablespoons garlic, minced
  • 1 bay leaf
  • 2 teaspoons whole black peppercorns
  • 4 juniper berries, whole
  • 2 tablespoons fresh lemon juice, very cold
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar

Directions:

  1. In a bowl stir together mustard flour and water to make a paste.
  2. In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat.
  3. Simmer mixture until reduced by two thirds.
  4. Strain mixture, cover and chill.
  5. Stir the chilled vinegar reduction into the mustard paste.
  6. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes.
  7. Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes.
  8. Remove from heat and allow to cool.
  9. Transfer to a jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (it can keep unopened for years).
  10. Mustard should be refrigerated once open and used within 6 months.
  11. Makes approx 2 cups

3. Dijon Mustard

Ingredients

  • 1 cup brown mustard seeds
  • 1 cup yellow mustard seeds
  • 560 ml dry white wine
  • 421 ml white wine vinegar
  • 1 cup mustard powder
  • 1/2 – 2 tsp salt (up to your taste)
  •  3-4 tsp honey/agave nectar/ maple syrup (up to your taste)

Directions

  1. Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
  2. Transfer mustard seeds and liquid to jar of a blender.
  3. Add mustard powder, salt and honey.
  4. Puree until a coarse paste forms, but whole seeds still remain.
  5. Transfer to an airtight container and let rest in refrigerator for 2 days before use.
  6. Makes approx 4 cups

Variations

  • You can add 1 1/2 tbsp of whole mustard seeds when blending to the first recipe (adds to look, texture and taste).