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Basic dijon-style mustard
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| Categories: |
Condiments |
| Yield: |
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Ingredients:
| 2
| cup | Dry white wine | | 1
| large | Onion, chopped | | 3
| | Garlic cloves, pressed | | 1
| cup | (4oz) dry mustard | | 3
| tbsp | Honey | | 1
| tbsp | Oil | | 2
| tsp | Salt |
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Procedures:
| 1 | Combine wine, onion, and garlic in a saucepan. | | 2 | Heat to boiling and simmer 5 minutes. | | 3 | Cool and discard strained solids. | | 4 | Add this liquid to dry mustard, stirring constantly until smooth. | | 5 | Blend in honey, oil, and salt. | | 6 | Return to saucepan (have hankies ready or hold face away from steam) and heat slowly until thickened stirring constantly. | | 7 | Cool; place in a covered jar. | | 8 | Age in cool, dark place 2 to 8 weeks, depending upon pungency desired, then refrigerate. |
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