1. Dijon Mustard
- 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
- In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
- Cool, and discard solids. Add the dry mustard to the cooked liquid, stirring constantly until smooth.
- Blend in honey/agave, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
- Pour into a glass jar; cool, let sit on counter at room temperature overnight.
- Refrigerate for 2-8 weeks to age flavour before using.
- Makes approx 2 cups
2. Dijon Mustard
- 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
- 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 jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (it can keep unopened for years).
- Mustard should be refrigerated once open and used within 6 months.
- Makes approx 2 cups
3. Dijon Mustard
- 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)
- Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
- Transfer mustard seeds and liquid to jar of a blender.
- Add mustard powder, salt and honey.
- Puree until a coarse paste forms, but whole seeds still remain.
- Transfer to an airtight container and let rest in refrigerator for 2 days before use.
- Makes approx 4 cups
You can add 1 1/2 tbsp of whole mustard seeds when blending to the first recipe (adds to look, texture and taste).