Recipe: Homemade Dijon-Style Mustard (1970's)

HOMEMADE DIJON-STYLE MUSTARD

2 large onions, sliced
2 garlic cloves, chopped
2 cups white vinegar or red wine vinegar
1/4 teaspoon ground cayenne pepper or hot-pepper sauce
2 teaspoons salt
1 cup dry mustard
1 tablespoon olive or vegetable oil
2 tablespoons honey

Place onion slices and chopped garlic cloves in a glass jar. Add wine vinegar (the mustard is darker with red wine). Cover and let stand on a kitchen counter for 24 hours.

When the vinegar mixture is ready, strain through filter paper or a double layer of cheesecloth and reserve.

In a bowl combine the cayenne pepper or hot-pepper sauce, salt, dry mustard, and 1/2 cup of the reserved strained vinegar mixture; set aside.

Bring remaining strained vinegar to a boil in a stainless-steel or enameled cast-iron saucepan. Gradually add the mustard mixture. After all of it has been added, simmer over low heat for 5 minutes, stirring constantly. Cool with the saucepan covered.

Stir in olive oil and honey and beat together with an electric mixer for 3 minutes. Store in small, tightly covered jars or bottles (refrigerate).

Makes about 3 cups
Source: Recipe booklet: Cooking with Herbs, Reader's Digest, 1978