Dijon mustard is a favorite addition to a wide variety of sandwiches. You can buy it ready-made in the store, or make your own at home. These recipes are easy to make and taste great.
Ingredients
Classic recipe
- 1 cup (85 g) onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons (30 g) honey
- 120 ml dry mustard
- 1 tablespoon (15 g) vegetable oil
- 2 teaspoons (10 g) salt
- 4 drops of Tabasco sauce
- 2 cups (400 g) dry white wine
Whole Grain Recipe
- 1/4 cup (45 g) brown mustard seeds
- 1/4 cup (45 g) yellow mustard seeds
- 1/2 cup (50 g) dry white wine
- 1/2 cup (50 g) white wine vinegar
- 1/2 teaspoon (pinch) salt
- 1 teaspoon (5 g) light brown sugar (optional)
Steps
Method 1 of 2: The Classic Recipe
Step 1. In a small saucepan, bring the garlic, wine and onion to a boil
Chop the onion into small pieces and crush the garlic.
Step 2. Reduce temperature to low
Cook the mixture for 5 minutes, uncovered.
Step 3. Remove the pan from the heat and pour the mixture into a bowl
Let cool.
Step 4. Put dry mustard into another small saucepan
Strain the wine mixture into a saucepan to remove the chunks of onion and garlic. Stir well until smooth. Then add the tabasco sauce, salt, butter and honey. Mix thoroughly.
Step 5. Place the pot on low heat and stir constantly until the mixture thickens
Do not leave the mustard unattended at this stage, as constant stirring during thickening is very important for a good consistency.
Step 6. Remove the mustard from the heat as soon as it thickens
Store mustard in a non-metallic container for up to 8 weeks.
It is recommended to keep the mustard in the refrigerator for two days before consuming as this will help to blend the flavors
Method 2 of 2: Whole Grain Recipe
Step 1. Take a small bowl
Put all the ingredients in it and mix thoroughly. Cover with plastic wrap (or a tight-fitting lid) and leave at room temperature for 2 days.
This is a required step before you can mix and serve the mustard. The ingredients must interact to draw out all the dijon flavors
Step 2. Remove the plastic wrap
Transfer the mustard mixture from a bowl to a blender. It takes only 30 seconds to achieve a coarse texture of the mixture.
Keep in mind that it is impossible to achieve a uniform consistency in this recipe, so do not spend half a day processing mustard
Step 3. Transfer the mustard to a small container with a tight-fitting lid
Cover and refrigerate for up to 3 months. The taste of the mustard improves over time (in small amounts).