How To Make Dijon Mustard Recipe Recipe For Stuffed

DIJON MUSTARD

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.

DIJON MUSTARD

Steps:

• Mix all ingredients.

CRAB STUFFED MUSHROOMS WITH DIJON MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Remove stems from mushrooms, retaining the caps.
• Chop stems.
• In med.
• saucepan, melt butter.
• Brush mushroom caps with melted butter.
• In remaining butter, saute chopped onion and mushroom stems until tender.
• Gradually add cream cheese and mustard into pan, stirring until smooth.
• Stir in crabmeat, water chestnuts, and pimiento.
• Heat until warm.
• Stuff mushroom caps with crabmeat mixture.
• Sprinkle the stuffed caps with parmesan cheese.
• In a shallow pan, bake caps at 400F for 10-15 minutes or until hot and bubbly.

DIJON MUSTARD VINAIGRETTE

Steps:

• In a large bowl, whisk together first four ingredients. Slowly add olive oil while whisking constantly.