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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Dijon-Style Mustard

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Dijon-Style Mustard Empty Dijon-Style Mustard

    Post by Lobo Tue 09 Feb 2016, 6:37 pm

    Dijon-Style Mustard Img83l
    Dijon-Style Mustard
    Dijon-Style Mustard Translucent
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    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Servings: 24
    The famed mustard associated with Dijon, France, is easy to make. Some versions require grinding whole mustard seeds and spices. This one champions simplicity by combining dry mustard with a few essential ingredients. The result is smooth and creamy, and not too hot.






    • 274

    Ingredients:


    • 1 1/3 cups dry mustard
    • 1/2 cup water
    • 2 cups dry white wine or flat Champagne
    • 1 yellow onion, chopped
    • 3 garlic cloves, finely chopped
    • 2 tsp. sugar
    • 2 tsp. salt

    Directions:

    Have ready 2 hot, sterilized half-pint jars and their lids.

    In a bowl, stir together the mustard and water until smooth. Set aside.

    In a small nonreactive saucepan, combine the wine, onion and garlic. Bring to a boil over high heat. Reduce the heat to medium, stir in the sugar and salt, and simmer, uncovered, stirring often, until reduced by half, about 20 minutes.

    Pour the wine mixture through a fine-mesh sieve into the mustard mixture and stir until combined. Transfer to the saucepan and cook over medium heat, stirring frequently, until thickened, about 20 minutes.

    Spoon the hot mustard into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Store the jars in the refrigerator for up to 1 year. For the best flavor, let the mustard stand for at least 2 weeks before using. Makes 2 half-pint jars.

    Variations:
    Honey Dijon Mustard: Omit the sugar. Stir in 2 Tbs. honey before transferring the mustard to the jars.

    Tarragon Dijon Mustard: Add 1 Tbs. chopped fresh tarragon before transferring the mustard to the jars.

    Dijon with Mustard Seeds: Add 2 tsp. brown mustard seeds during the last 5 minutes of cooking.

    Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

      Current date/time is Thu 28 Mar 2024, 4:16 pm