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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dijon Mustard Recipe

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This recipe for Dijon Mustard is from Cynthia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/3 cup dry mustard 2 cups (16 0z) dry white wine or flat champagne 1 yellow onion, fine chopped 3 cloves garlic, finely chopped 2 tsp sugar 2 tsp salt

Tarragon flavor= add 1 tBs chopped fresh tarragon just before putting into jars.

Dijon with Mustard Seeds = Add 2 tsp brown mustard seeds during the last 5 minutes of cooking.
Directions:
Directions:
Have sterile hot jars ready ton go.
1. In a bowl, stir together mustard and 1/2 cup water until smooth. Set aside.
2. In a small nonreactive saucepan, combine the wine onions, and garlic. Bring to a boil over high heat. Reduce heat to medium, stir into sugar and salt, and simmer, uncovered, stirring often, until reduced by half, about 20 minutes.
3. Pour wine mixture through fine mesh sieve into the mustard and stir until combined. Transfer to saucepan and cook over medium heat, stirring frequently until thickened, about 20 minutes.
4. Spoon hot mustard into jars leaving 1/4 inch head space. Remove any bubbles and wipe clean the rims and seal tightly with lids. Store jars in refrigerater up to one year. For best taste, let set 2 weeks before opening first jar to eat.

Number Of Servings:
Number Of Servings:
2 half-pint jars Mother Earth

 

 

 

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