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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Dijon-Style Mustard



Posts : 16639
Thanked : 808
Join date : 2013-01-12

Dijon-Style Mustard

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

Dijon-Style Mustard

Be the first to Write a Review
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.

  • Printer Friendly Version

  • 274


  • 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


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.

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 27 Oct 2016, 5:41 pm