CHEF JOHN'S DIJON MUSTARD
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
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
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
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
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
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
DIJON MUSTARD VINAIGRETTE
-Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first four ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 189 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SPICY HOMEMADE DIJON-STYLE MUSTARD
Provided by Molly O'Neill
Categories condiments
Time 1h15m
Yield About 3/4 cup
Number Of Ingredients 9
Steps:
- In a saucepan, combine 1 cup of the grape juice, the wine, vinegar, salt, pepper and shallot. Place over medium heat and cook until reduced by half. In another saucepan, simmer the remaining 1/2cup grape juice over medium-low heat for 5 minutes. Set aside.
- Place the mustard powder in the container of a blender. With the motor running, and using a fine-mesh sieve, strain the wine-and-juice reduction through the lid opening of the blender. Add the oil and blend for a few more seconds.
- Scrape the mustard into a bowl and let stand 1 hour. Correct the texture and seasoning by adding 1 teaspoon at a time of the reserved grape juice and a little honey. Keeps refrigerated for 1 month.
CLASSIC DIJON MUSTARD
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
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
DIJON MUSTARD (FROM SARA MOULTON)
This recipe is from Sara's book "Sara Moulton Cooks at Home". Homemade mustard needs to be stored at least 6 weeks before using, as it will mellow with age. A special thanks to Chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html
Provided by 2Bleu
Categories For Large Groups
Time P30DT1h
Yield 2 cups, 32 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl stir together mustard flour and water to make a paste.
- In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds.
- Strain mixture, cover and chill. Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes.
- Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Remove from heat and allow to cool.
- Transfer to a steril jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (although it will keep unopened for years). Mustard should be refrigerated once open and will keep for 6 months.
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