Dijon Mustard Recipes Recipe Collections

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DIJON MUSTARD



Dijon Mustard image

An easy-to-make, balanced coarse-ground Dijon mustard recipe to use for all of your sandwich, grilled burger, hot dog, and potato salad needs.

Provided by Bryce Coulton

Categories     Condiment

Time P2DT15m

Number Of Ingredients 5

8 tablespoons (80 grams) whole brown mustard seeds
7 ounces distilled white vinegar, divided
4 ounces white wine
1 tablespoon granulated sugar
1 1/2 tablespoons salt

Steps:

  • Soak and refrigerate mustard seeds: In a small plastic container or glass bowl (do not use metal), soak the mustard seeds in 5 1/2 ounces of the distilled white vinegar. Cover and set in the refrigerator for 12-24 hours. Soaking allows the mustard seeds to soften and plump up, which will make them break down easier during the blending process.
  • Strain the mustard seeds: Using a sieve, strain the mustard seeds, and discard any vinegar. The liquid will be too bitter to use.
  • Blend the mustard seeds: Place the strained mustard seeds in a blender. Add the remaining 1 1/2 ounces of distilled white vinegar, white wine, sugar, and salt into the blender as well. Blend at a low setting for 20 seconds, then slowly increase to a high setting and blend for 15 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened slightly. Blend at low setting for 15 seconds, slowly increasing to a high setting and blend for 20 to 30 seconds. The consistency will be similar to a thick cake batter. If you prefer a smoother texture, blend for another 20 to 30 seconds at a medium to high setting.
  • Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours. The mustard is quite bitter immediately after blending and needs time for the bitterness to diminish. It will keep for up to 6 months in the refrigerator.

Nutrition Facts : Calories 16 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 744 mg, Sugar 1 g, Fat 0 g, UnsaturatedFat 0 g

SAUSAGE ROLLS WITH MAILLE® DIJON ORIGINALE MUSTARD



Sausage Rolls with Maille® Dijon Originale Mustard image

Wrap pastry dough with a touch of Dijon mustard around cocktail sausages and ham and bake up tasty appetizers for your next party.

Provided by Maille

Categories     Trusted Brands: Recipes and Tips     Maille®

Yield 12

Number Of Ingredients 8

6 ounces all-purpose flour
4 ounces butter
1 egg
1 teaspoon Maille® Dijon Originale mustard
2 tablespoons oil
12 cocktail sausages
4 slices ham
1 egg, beaten

Steps:

  • First make the pastry. Place the flour, butter, egg and Maille® Dijon Originale mustard into a processor and mix until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling and chill in the refrigerator for 30 minutes.
  • Meanwhile, heat the oil in a pan and fry cocktail sausages all over until brown. Remove from pan and cool. Wrap each sausage in a strip of ham.
  • Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg.
  • Bake in a pre-heated oven at 375 degrees F for around 15 minutes, or until the pastry is golden brown.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 11.4 g, Cholesterol 63.2 mg, Fat 14.8 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 6.7 g, Sodium 299.6 mg, Sugar 0.1 g

CHEF JOHN'S DIJON MUSTARD



Chef John's Dijon Mustard image

As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time P8DT40m

Yield 64

Number Of Ingredients 10

1 ½ cups white wine
1 cup water, or more as needed
⅔ cup white wine vinegar
1 yellow onion, chopped
2 cloves garlic, minced
1 cup whole yellow mustard seeds
¼ cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
4 1-pint canning jars with lids and rings

Steps:

  • Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
  • Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
  • Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
  • Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Refrigerate mustard until flavors blend, at least 1 week.

Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g

DIJON MUSTARD



Dijon Mustard image

I found this recipe online when I realized that I didn't have any dijon mustard that a recipe called for.

Provided by Mrs. Hughes

Categories     < 15 Mins

Time 5m

Yield 2 tablespoons

Number Of Ingredients 5

1 tablespoon dry mustard
1 teaspoon water
1 teaspoon white wine vinegar ((or 1/2 white wine, 1/2 white vinegar)
1 tablespoon mayonnaise
1 pinch sugar

Steps:

  • Mix all ingredients.

CLASSIC DIJON MUSTARD



Classic Dijon Mustard image

From Kaela Porter, whose blog is called Local Kitchen. She writes about canning, preserving and eating locally from the Hudson Valley. This recipe was originally posted on the Food in Jars site, where she was a guest poster.

Provided by zeldaz51

Categories     < 60 Mins

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 8

1 1/2 cups white wine (ideally a white Burgundy, or a crisp Chablis or sauvignon blanc)
1/2 cup white wine vinegar
1 medium white onion, chopped
2 large garlic cloves, chopped
4 ounces mustard powder (ground yellow mustard seed, about 1 cup tsp)
2 tablespoons honey
2 teaspoons salt
one or two dashes Tabasco sauce (optional) or cayenne pepper (optional)

Steps:

  • Prepare canner, jars & lids.
  • Combine wine, vinegar, onion and garlic in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and allow aromatics to steep in the wine for 10 - 15 minutes.
  • Strain vegetables from the infused wine, pressing on solids to release all the juice. Return wine to the saucepan and add salt, honey and Tabasco, if using. Over medium heat, whisk in the mustard powder; continue whisking and heating until the mustard comes to a boil. Stirring constantly, boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 10 minutes). Taste and adjust seasonings.
  • Fill hot jars to a half-inch headspace, tamping down the mustard into the jar. Thoroughly remove bubbles by passing the clean handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.
  • OPTIONS: If storing in the fridge, you may omit the vinegar and simply use 2 cups of wine. Dijon mustard is made with both red & white wines, so feel free to experiment with half red:half white wine, or maybe red wine vinegar with white wine.

Nutrition Facts : Calories 532.2, Fat 15.6, SaturatedFat 0.9, Sodium 3122.8, Carbohydrate 49.7, Fiber 6.6, Sugar 31.3, Protein 12.5

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