|Name:||Dijon Mustard||Contributor:||Roger Leroux|
|Key words:||wine, garlic, honey||Category:||Other|
|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
> 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... ;-)