CLASSIC DIJON MUSTARD
From Kaela Porter, whose blog is called Local Kitchen. She writes about canning, preserving and eating locally from the Hudson Valley. This recipe was originally posted on the Food in Jars site, where she was a guest poster.
Provided by zeldaz51
Categories < 60 Mins
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Prepare canner, jars & lids.
- Combine wine, vinegar, onion and garlic in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and allow aromatics to steep in the wine for 10 - 15 minutes.
- Strain vegetables from the infused wine, pressing on solids to release all the juice. Return wine to the saucepan and add salt, honey and Tabasco, if using. Over medium heat, whisk in the mustard powder; continue whisking and heating until the mustard comes to a boil. Stirring constantly, boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 10 minutes). Taste and adjust seasonings.
- Fill hot jars to a half-inch headspace, tamping down the mustard into the jar. Thoroughly remove bubbles by passing the clean handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.
- OPTIONS: If storing in the fridge, you may omit the vinegar and simply use 2 cups of wine. Dijon mustard is made with both red & white wines, so feel free to experiment with half red:half white wine, or maybe red wine vinegar with white wine.
Nutrition Facts : Calories 532.2, Fat 15.6, SaturatedFat 0.9, Sodium 3122.8, Carbohydrate 49.7, Fiber 6.6, Sugar 31.3, Protein 12.5
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Cynthia Allen
[email protected]This recipe looks great! I can't wait to try it.
Karin Pain
[email protected]I don't have any Dijon mustard on hand. Can I use yellow mustard instead?
en hokx
[email protected]I'm allergic to mustard seeds, so I couldn't try this recipe. But it sounds delicious!
subuj Ahamed
[email protected]This recipe was a bit too complicated for me. I think I'll stick to store-bought mustard.
DRILON
[email protected]The mustard turned out a bit too runny for my liking. I think I'll try again with less liquid next time.
Mohamed K Sheriff
[email protected]I found this recipe to be a bit bland. I think it could use some more spices.
Awais Salah
[email protected]This mustard is a bit too spicy for my taste, but I still enjoyed it.
Jana Randall
[email protected]I highly recommend this recipe to anyone who loves mustard or is looking for a new condiment to try.
Asha Thakur
[email protected]This mustard is also great as a dipping sauce for vegetables or pretzels.
Keneilwe Peace
[email protected]I love to use this mustard as a marinade for chicken or fish. It gives the meat a delicious, tangy flavor.
Faizaan Rahman
[email protected]I used this mustard in a vinaigrette dressing for a salad and it was delicious. It really brightened up the flavors.
rafi Jani
[email protected]This mustard is the perfect condiment for a summer cookout. It's light and refreshing, with a bit of a kick.
Ebenezer Hanson
[email protected]I'm not a big fan of mustard, but this recipe changed my mind. It's so flavorful and versatile.
Aqsa Ayub
[email protected]This mustard is so easy to make. I had it ready in less than 10 minutes.
Ezelibe Daniel
[email protected]I love the flavor of this mustard. It's not too spicy, but it has a nice tang to it.
Shazia khan
[email protected]This recipe is a great way to use up leftover mustard seeds. I also like to add a little bit of horseradish for an extra kick.
Sarah Lilly
[email protected]I've been making this Dijon mustard recipe for years and it never disappoints. It's the perfect addition to any sandwich, salad, or roasted meat.
damarys damiron
[email protected]This classic Dijon mustard recipe is a must-try for any mustard lover. It's easy to make and has a delicious, tangy flavor.