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Name:Dijon Mustard Contributor:Roger Leroux
Description:Dijon Mustard Posted:2002-07-11
Key words:wine, garlic, honey Category:Other
ID:625 Updated:2006-01-14 20:30:28
Ingredients:2 c dry white wine
1 large onion, chopped
2 cloves garlic, minced
4 oz dry mustard
2 Tbsp honey
1 Tbsp vegetable oil
2 tsp salt
few drops Tabasco sauce
Preparation:Combine wine, onion, and garlic in a saucepan; heat to boiling.

Lower heat; simmer for 5 minutes.

Pour mixture into a bowl; cool. Strain into dry mustard in a saucepan, beating constantly with a whisk.

Blend oil, honey, salt and Tabasco into mixture.

Heat slowly, stirring constantly, until mixture thickens; cool.

Place in a container (not metal); cover. Chill at least 2 days (preferably a week) to blend flavors.

Variations: After mustard thickens and is removed from heat, add either 1 Tbsp tomato paste, or 1 tsp leaf tarragon, or 1 Tbsp grated orange rind. Or use your imagination. :-)

For grainy Dijon, add whole mustard seeds (to taste). You can add black mustard seeds for colour contrast.
Notes:--- Martin Golding wrote:
> Roger Leroux:
> > PS: For a real taste treat, make Dijon mustard.
> _make_ Dijon mustard?
> Recipe! Recipe! Recipe!

Oops, I meant "make Dijon mustard ICE CREAM" - which goes amazingly well in the middle of a bowl of fresh nummy gazpacho. :-)

However, in the interests of keeping harmony on the list... ;-)

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