Dijon Mustard
Sauces and Marinades | French cuisine
⏳ Time
35 minutes
🥕 Ingredients
8
🍽️ Servings
1
Description
The prepared mustard can be consumed immediately after preparation, but it's better to wait. It is only after two days that the true flavor of Dijon mustard develops, which pairs excellently with meat products: boiled beef tongue, lard, roasted duck, goose, and more.
Ingredients
- English Dry Mustard - 1.8 oz
- Dry White Wine - 8 fl oz
- Honey - 1 tablespoon
- Onion - 1 head
- Garlic - 1 clove
- Salt - 1 teaspoon
- Vegetable Oil - 1 teaspoon
- TABASCO® - to taste
Step by Step guide
Step 1
Finely chopped onion, wine, honey, and minced garlic are placed in a saucepan and mixed.
Step 2
Put the saucepan on the heat, bring to a boil, and simmer for 5–7 minutes on low heat.
Step 3
Then cool the mixture and strain it.
Step 4
Add the mustard powder and whisk with a mixer or whisk.
Step 5
After that, pour in the oil, TABASCO (a few drops), or tomato paste, and add salt. Mix well.
Step 6
Place the mustard mixture in the saucepan over low heat and cook, stirring constantly, until the mixture thickens to the consistency of sour cream.
Step 7
Cool, transfer the mustard to a glass container with a lid, and refrigerate for 2 days.
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