Recipe: Dijon Style Mustard

Dijon Style Mustard

3/4 cup Colman's Mustard
1/4 cup very cold water
1 cup cider vinegar
1 cup dry white wine
1/2 cup minced yellow onion
1/4 cup minced shallots
3 tablespoons minced garlic
1 bay leaf
2 teaspoons black peppercorns
4 whole juniper berries
2 tablespoons cold fresh lemon juice
2 teaspoons kosher salt
2 teaspoons sugar

In a bowl stir together Colman's Mustard 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 sterile jar and seal tightly, and store on a dark, cool shelf for at least a month or up to 6 weeks, before using. Mustard will mellow with age. Mustard should be refrigerated once open and will keep for 6 months.

Yield: about 2 cups
http://www.ilhawaii.net/~danrubio/mustard/recipes/spicymus.html

Dijon Mustard
Source: Colorado Cache Cookbook, 1978

2 cups dry white wine
1 cup onion, chopped
2 cloves garlic, minced
4 ounces dry mustard
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons salt
4 drops Tabasco sauce

Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors.