DIJON-STYLE MUSTARD
Grace note: When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavor dissipate.
Provided by Sean Timberlake
Categories condiment
Time P1DT20m
Yield About two pints
Number Of Ingredients 7
Steps:
- Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.
- Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
DELICIOUS HOMEMADE DIJON MUSTARD
Why bother with store-bought purchased expensive Dijon mustard when you can make it yourself and it tastes just as good if not better, I know I make it all the time! --- plan well ahead this mustard needs to marinate in the fridge for 2 weeks before using the longer you leave it in the fridge the better it will be!
Provided by Kittencalrecipezazz
Categories Low Cholesterol
Time 16m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
- Cool, and discard solids.
- Add the dry mustard to the cooked liquid, stirring constantly until smooth.
- Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
- Pour into a glass jar; cool, let sit on counter at room temperature overnight.
- Refrigerate for 2-8 weeks to age flavor before using.
CHEF JOHN'S DIJON MUSTARD
As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P8DT40m
Yield 64
Number Of Ingredients 10
Steps:
- Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
- Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
- Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
- Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Refrigerate mustard until flavors blend, at least 1 week.
Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g
MUSTARD BUTTER
This is a wonderful butter to use on top of steaks, chicken, pork, or veggies. It has a secret ingredient that no one will ever guess! If you are uncertain about anchovy paste, start with a small amount and taste as you go. You'll be surprised at how it boosts the overall flavor without being fishy.
Provided by AuLait
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed throughout the butter. Serve immediately over warm food or cover and chill until needed.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 0.8 g, Cholesterol 20.5 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 116.8 mg
DIJON PAN SAUCE
This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
- Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
- Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 2.6 g, Cholesterol 41.3 mg, Fat 12.1 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 814.9 mg, Sugar 0.5 g
DIJON HOLLANDAISE SAUCE
It's easy to make this classic sauce in a blender using cholesterol-free egg product, Dijon mustard, lemon juice and melted butter.
Provided by My Food and Family
Categories Home
Time 15m
Yield 1 cup or 8 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Place egg product, lemon juice, mustard and pepper in blender container; cover. Blend on medium speed.
- Add hot butter gradually through feed tube, blending on low speed until mixture is well blended.
Nutrition Facts : Calories 110, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
DIJON-HERB BUTTER
Dijon mustard is a terrific flavoring ingredient all by itself. But it's also a team player in this Dijon-Herb Butter.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 12 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 80, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 1 g
DIJON BUTTER
This is a compound butter that is great with potatoes, perogies and many other foods. When it melts is almost a sauce in itself. I like it on leftover cold salt potatoes too.
Provided by KookieMomster
Categories European
Time 5m
Yield 10 pats, 10 serving(s)
Number Of Ingredients 2
Steps:
- Allow the butter to come to room temperature.
- Blend the ingredients together.
- Place in a tub or wrap in plastic wrap to form a tube shape and refrigerate until firm.
- Serve over hot food, yummy!
Nutrition Facts : Calories 83.3, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 34.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.2
DIJON MUSTARD BUTTER
My daughter the "Mustard Queen" would probably use this on her toast or potato chips. You may want to try it on Soft Pretzels or Bread Sticks.
Provided by Charlotte J
Categories Sauces
Time 5m
Yield 10 Tablespoons
Number Of Ingredients 3
Steps:
- Mix everything together until fluffy.
- Serve.
Nutrition Facts : Calories 83.7, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 115.1, Carbohydrate 0.2, Fiber 0.1, Protein 0.2
BRUSSELS SPROUTS WITH DIJON MUSTARD
Steps:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
DIJON MUSTARD
I found this recipe online when I realized that I didn't have any dijon mustard that a recipe called for.
Provided by Mrs. Hughes
Categories < 15 Mins
Time 5m
Yield 2 tablespoons
Number Of Ingredients 5
Steps:
- Mix all ingredients.
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