Dijon mustard recipe

Dijon Mustard recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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♼ Recipe origin is unknown. Dijon mustard recipe, recipe Rating: 4.4
Number of votes:86 

Ingredients

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
4 tbsp	honey
1 tbsp	sunflower or corn oil, do not use any oil with flavour
2 tsp	salt
large	bay leaf, optional

Instructions

Place 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.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a