Spicy Homemade Dijon Style Mustard Food

SPICY MUSTARD

Steps:

• In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

CHEF JOHN'S DIJON MUSTARD

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.

DELICIOUS HOMEMADE DIJON MUSTARD

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.

SPICY HOMEMADE DIJON-STYLE MUSTARD

Steps:

• In a saucepan, combine 1 cup of the grape juice, the wine, vinegar, salt, pepper and shallot. Place over medium heat and cook until reduced by half. In another saucepan, simmer the remaining 1/2cup grape juice over medium-low heat for 5 minutes. Set aside.
• Place the mustard powder in the container of a blender. With the motor running, and using a fine-mesh sieve, strain the wine-and-juice reduction through the lid opening of the blender. Add the oil and blend for a few more seconds.
• Scrape the mustard into a bowl and let stand 1 hour. Correct the texture and seasoning by adding 1 teaspoon at a time of the reserved grape juice and a little honey. Keeps refrigerated for 1 month.

SPICY HONEY DIJON MUSTARD WINGS

Steps:

• Heat the shortening to 350ºF in a deep fryer or cast iron pot.
• There should be enough shortening to cover wings completely.
• Dredge the wings in the flour mixture and drop into heated shortening.
• Cook 10-12 minutes.
• When cooked, remove wings and drain.
• Mix honey, mustard and hot sauce together.
• Toss the wings in the hot sauce recipe.
• Serve immediately with ranch dip dressing.

SPICY DIJON MUSTARD BBQ SAUCE

Steps:

• Combine all ingredients in a small bowl & whisk well until combined & smooth
• Transfer into a jar, screw lid on tightly & store in the refrigerator until ready to use.

SPICY HONEY DIJON SAUCE

Steps:

• In a small food processor, combine all ingredients. Refrigerate until ready to use.

BEST DIJON MUSTARD SUBSTITUTE

Steps:

• Stir all ingredients together. Refrigerate for up to 1 month.

SPICY BROWN MUSTARD RECIPE

Steps:

• Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
• Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.