Dijon mustard is a favorite condiment for sandwiches, especially subs and wraps. While it can be purchased already made, the commercial mustard is no substitute for making your own mixture at home. These recipes taste great and are easy to make.
Ingredients
Classic Recipe
- 1 cup of onion (85 g) (chopped)
- 2 cloves of garlic (minced)
- 2 tablespoons (30 g) of honey
- 4 oz of dry mustard
- 1 tablespoon (15 g) of vegetable oil
- 2 teaspoons (10 g) of salt
- 4 drops of Tabasco sauce
- 2 cups (400 g) of dry white wine
Whole-Grain Recipe
- 1/4 cup (45 g) brown mustard seeds
- 1/4 cup (45 g) yellow mustard seeds
- 1/2 cup (50 g) dry white wine
- 1/2 cup (50 g) white wine vinegar
- 1/2 teaspoon (pinch) Kosher salt
- 1 teaspoon (5 g) light brown sugar (optional)
Steps
Classic Recipe
- In a small pot, heat the garlic, wine, and onion to a boil. The onion should be chopped into small pieces and the garlic should be minced.
- Turn the heat setting to low. Simmer the mixture for about 5 minutes, uncovered.
- Remove the pot from the heat and pour the mixture into a bowl. Let it cool on the side.
- Put the dry mustard into a new small saucepan. Strain the wine mixture into the saucepan (removing the solid onion and garlic pieces). Mix well until the texture is smooth. Then add the Tabasco sauce, salt, oil, and honey. Stir through.
- Put the pan on low and constantly stir until the mustard mixture has thickened. Do not leave the mustard unattended at this stage as once it begins to thicken, the constant stirring is essential for a good consistency.
- Remove the mustard from the heat once thickened. Store the mustard in a non-metallic container. It should keep for up to 8 weeks.
- It is recommended that you keep the mustard in the refrigerator for about two days before consuming, as this will help to blend all the flavors.
Whole-Grain Recipe
- Grab a small bowl. Place all the ingredients into it and stir well to combine. Cover it tightly with plastic wrap (or a well-fitting lid) and let it sit at room temperature for 2 days. Think of it as a weekend project.
- This is a mandatory step before you can blend and serve the mustard. The ingredients must interact to draw out all the quintessential "dijon" flavors.
- Remove the plastic wrap. Transfer the mustard mixture from the bowl to the blender. Blend until the desired consistency is reached -- this should take about 30 seconds for a coarse texture.
- Keep in mind that it’s not possible for this mustard to reach a smooth consistency. Don't spend your afternoon blending.
- Transfer the mustard to a small container with a tight-fitting lid. Cover and refrigerate it for up to 3 months. A little time (but not a lot) aids in aging the flavor as well.
- Allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time. So know the longer it sits in the refrigerator uneaten, the milder it will become.
Tips
- After straining out the garlic and onion, use these to flavor a stock or part of your evening meal.
Things You'll Need
Classic Recipe
- 2 small saucepans/cooking pots
- Wooden spoon
- Cutting board and knife for preparing the onions
- Mincer for preparing garlic
- Ceramic or glass serving container
Whole-Grain Recipe
- Blender
- Airtight container
- Bowl
- Plastic wrap
Related wikiHows
- How to Make Mustard from Scratch
- How to Make Mayonnaise
- How to Make Sweet Onion Marmalade
- How to Make Powdered Sugar
- How to Remove a Mustard Stain
- How to Make Vinegar Based Honey Mustard Dip
- How to Make Honey Mustard Dip
Sources and Citations
from How to of the Day http://ift.tt/1k6vGSC
via Peter
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