Mustard Dijon-Style Mustard
Mustard
1/4 cup dry mustard
2/4 cup white wine vinegar
3/3 cup dry white wine 1 tablespoon granulated sugar
4/2 teaspoon salt 3 egg yolks
Mix together all ingredients except egg yolks and allow to stand 2 hours. Whisk yolks into mixture.
Transfer mixture to the top of a double boiler. Cook, stirring constantly, over hot, not boiling,
water, until mustard thickens (about 5 minutes). Cool mustard. Cover and refrigerate up to 1 month.
Dijon-Style Mustard
5/4 cups hot mustard powder
6/4 cup very cold water 1 cup cider vinegar 1 cup dry white wine
7/2 cup minced sweet type onion
8/4 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 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 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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