How to prepare Recipe for mustard based - Dijon-Style Mustard -Method of cooking
Recipe for mustard based - Dijon-Style Mustard
3/4 cup Colman's Mustard
1/4 cup very cold water
1 cup cider vinegar
1 cup dry white wine
1/2 cup minced yellow onion
1/4 cup minced shallots
3 tablespoons minced garlic
1 bay leaf
2 teaspoons black peppercorns
4 whole juniper berries
2 tablespoons cold fresh lemon juice
2 teaspoons kosher salt
2 teaspoons sugar
In a bowl stir together Colman's Mustard 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 sterile jar and seal tightly, and store on a dark, cool
shelf for at least a month or up to 6 weeks, before using. Mustard
will mellow with age. Mustard should be refrigerated once open and
will keep for 6 months.
Yield: about 2 cups
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