Dijon Mustard
From jo_jo_ba 10 years ago
- 7 days to make
- Serves 18
Mustard lovers will adore this grainy, spicy and tangy spread. Smeared onto a roasting ham, served with pretzels or mixed into a vinaigrette, it's an indispensable condiment. Makes 1 cup 2 tbsp, 18 (1 tbsp) servings
Ingredients
- ¼ cup brown mustard seeds shopping list
- ¼ cup yellow mustard seeds shopping list
- ⅔ cup dry white wine shopping list
- ½ cup white wine vinegar shopping list
- ¼ cup mustard powder shopping list
- ½ tsp kosher salt shopping list
- 1 tsp honey (vegans, use agave nectar or maple syrup) shopping list
How to make it
- 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.
People Who Like This Dish 6
- superfox12082 Somewhere, Minnesota
- mommyluvs2cook Santa Fe, TX
- Good4U Perth, Canada
- clbacon Birmingham, AL
- Olivemoose Nowhere, Us
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 2
-
All Comments
-
Your Comments