House Dijon Mustard Food

DELICIOUS HOMEMADE DIJON MUSTARD

Delicious Homemade Dijon Mustard image

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

Ingredients

2 cups dry white wine
1 large onion, chopped
3 garlic cloves, minced
1 cup mustard powder (4 oz)
3 tablespoons honey
1 tablespoon vegetable oil or 1 tablespoon canola oil
2 teaspoons salt

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

Chef John's Dijon Mustard image

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

Ingredients

1 ½ cups white wine
1 cup water, or more as needed
⅔ cup white wine vinegar
1 yellow onion, chopped
2 cloves garlic, minced
1 cup whole yellow mustard seeds
¼ cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
4 1-pint canning jars with lids and rings

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

DIJON MUSTARD (FROM SARA MOULTON)

Dijon Mustard (From Sara Moulton) image

This recipe is from Sara's book "Sara Moulton Cooks at Home". Homemade mustard needs to be stored at least 6 weeks before using, as it will mellow with age. A special thanks to Chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html

Provided by 2Bleu

Categories For Large Groups

Time P30DT1h

Yield 2 cups, 32 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup mustard powder (hot mustard powder)
1/4 cup water, very cold
1 cup cider vinegar
1 cup dry white wine
1/2 cup onion, minced yellow
1/4 cup shallot, minced
3 tablespoons garlic, minced
1 bay leaf
2 teaspoons whole black peppercorns
4 juniper berries, whole
2 tablespoons fresh lemon juice, very cold
2 teaspoons kosher salt
2 teaspoons sugar

Steps:

In a bowl stir together mustard flour and water to make a paste.
In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds.
Strain mixture, cover and chill. Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes.
Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Remove from heat and allow to cool.
Transfer to a steril jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (although it will keep unopened for years). Mustard should be refrigerated once open and will keep for 6 months.

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Estimated Reading Time 5 mins

Make a better vinaigrette. Dijon mustard work as an emulsifier in vinaigrette, meaning it helps the oil blend into the vinegar without separating. We’re smitten with Dijon mustard in vinaigrettes and have mixed it with mayo and yogurt for this two-minute salad dressing, this sauce for cabbage, and as a sauce for braised veggies.
Whip up the world’s easiest marinade. When I’m in a rush and need to make dinner fast, I throw Dijon, mayo, lemon juice, honey, and something spicy (usually a shake or two of Cholula) in a zip-top bag and marinate chicken breasts or thighs.
Bread chicken, pork, fish, or even ribs. The three-step breading process can give you an incredible crispy, crunchy coating on foods, but sometimes that’s just too many dirty dishes.
Make a 2-ingredient sandwich spread. You know Dijonnaise is just mayo and Dijon mustard, right? But hey, who needs the mayo? A swipe of mustard alone is all you need for this killer apple and cheese sandwich.
Whip up a magic summer sauce. Dijon is one third of the trifecta of delight that makes this easy, three-ingredient sauce our favorite partner to grilled chicken, pork, and roasted veggies.
Jazz up soups. If you normally tip a bit of vinegar or squeeze some lemon into your soups to wake them up a bit, try stirring in some Dijon. Start small — remember there are no take-backs when you add too much — and you’ll never skip this addition when making chicken noodle soup again.
Mix it into eggs. Eggs love some Dijon. Whisk it into the mix for scrambled eggs, quiche, frittatas, and casseroles, and you’ll see eggs in a new, more interesting light.
Use it as a base for your next galette. Beware of the soggy bottoms! When making a savory pie, galette, or crostata, slather the bottom with Dijon. It adds flavor and works as insulation to avoid the mush.
Try it in mac and cheese. Mustard shows up in many mac and cheese recipes — especially those that begin with a roux — but friends, have you added a dollop to that box of Annie’s?
Add it to homemade mayo. Homemade mayo is pretty simple, as long as you’ve got an immersion blender. Dijon mustard makes mayo delicious while muting richness.

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