Dijon Mustard

comments (0) August 8th, 2008     

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Ingredients:
3/4 cup dry mustard (see note below)
1/4 cup cold water
1 cup apple cider vinegar
1 cup dry white wine (preferably vermouth)
1/2 cup minced onion
1/4 cup minced shallots
2 Tbs. crushed garlic
1 bay leaf
2 tsp. whole black peppercorns
4 whole juniper berries (or 1 tsp. gin)
2 Tbs. fresh lemon juice
2 tsp. kosher salt
2 tsp. sugar

Makes about 2 cups

In a non-metallic bowl, combine the dry mustard and water to make a paste.

In a saucepan, combine the vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries or gin and bring to a simmer. Reduce by two-thirds. Strain the mixture through a fine sieve, cover, and refrigerate.

When chilled, stir the vinegar mixture into the mustard paste. Add the lemon juice, salt, and sugar, then let the prepared mustard stand for a half an hour.

Transfer the mustard to a small sauce­pan, bring to a simmer, and cook over low heat for 15 minutes. Remove from the heat and cool. Put in sterile jars, cover tightly, and store in a dark, cool place for two to three weeks or more, depending on the hotness you prefer—mustard mellows as it ages. Refrigerate after opening.

Note: To make dry mustard, grind seeds in a coffee grinder or with a mortar and pestle. If you use a coffee grinder, grind no more than 1⁄4 cup of seeds at a time, for one minute. For each 1⁄2 cup dry mustard, grind a bit less than 1⁄2 cup seed.

Recipe by LeAnn Zotta
February 1999
from issue #19

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posted in: mustard, condiment

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