Dijon mustard recipe
Dijon Mustard recipeThis article was published by: Matthew
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|1 large||onion, peeled, finely chopped|
|3 clove(s)||garlic, peeled, finely diced or sliced|
|480 ml||dry white wine, or 240ml dry white wine plus 240ml white wine vinegar|
|110 g||mustard powder|
|1 tbsp||sunflower or corn oil, do not use any oil with flavour|
|large||bay leaf, optional|
InstructionsPlace garlic and onion in a saucepan together with the wine (bay leaf and wine vinegar if using). Bring to a boil and then reduce the heat and simmer for 10 minutes. Remove from heat and cool to just warm. Strain into a jug through a fine sieve and discard the residues in the sieve.
Add the mustard to the wine mixture and make a paste. Add honey, oil and salt and mix well.
Return the mixture to the pan and cook over low heat whilst stirring constantly until it just thickens. Do not overcook as the sauce will become too stiff and become unusable.
Cool to room temperature and stir well. Store refrigerated, in sterilised lidded jar or other sealable container. Remember, Dijon mustard dries and loses aroma when exposed to air for long periods; cover container immediately after use.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Dijon mustard recipe
Recipe type: xarchivex
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