Side Pannel
Dijon Mustard
Ingredients List
- 1/2 c COLD WATER
- 1 c DRY MUSTARD
- 1 1/3 c DRY WHITE WINE
- 1 1/3 c WHITE WINE VINEGAR
- 1 sm ONION, CHOPPED OR
- 1/2 c CHOPPED SHALLOTS
- 3 LARGE CLOVES GARLIC PRESSED
- 2 BAY LEAVES
- 8 WHOLE ALLSPICE
- 2 ts EACH SALT AND SUGAR
- 1 ts DRY TARRAGON
Directions
SMOOTHLY STIR COLD WATER INTO DRY MUSTARD LET STAND FOR AT LEAST 10 MINUTES
MEANWHILE IN A 2 TO 3 QUART NON-CORROSIVE PAN COMBINE WINE AND VINEGER,
ONION OR SHALLOTS GARLIC, BAY LEAVES, ALLSPICE, SALT SUGAR AND TARRAGON.
BRING TO A BOIL UNCOVERED AND REDUCE BY HALF APPRX. 15 TO 20 MINUTES. POUR
WINE MIXTURE THROUGH A WIRE STRAINER INTO MUSTARD PASTE PRESSING ALL JUICES
OUT. STIR TO BLEND AND POUR INTO TOP OF DOUBLE BOILER OVER SIMMING WATER.
COOK STIRING OCCASIONALLY UNTIL AS THICK AS VERY HEAVY CREAM APPRX. 10 TO
15 MINUTES; MIXTURE THICKENS SLIGHT MORE AS IT COOLS. LET COOL AND PACK
INTO Sm JARS OR CROCKS AND COVER TIGHTLY. STORES UP TO 2 YEAR. HONEY DIJON:
OMIT TARRAGON AND AFTER COOKING ADD 1/4 c EACH OF HONEY AND DARK CORN
SYRUP.
MEANWHILE IN A 2 TO 3 QUART NON-CORROSIVE PAN COMBINE WINE AND VINEGER,
ONION OR SHALLOTS GARLIC, BAY LEAVES, ALLSPICE, SALT SUGAR AND TARRAGON.
BRING TO A BOIL UNCOVERED AND REDUCE BY HALF APPRX. 15 TO 20 MINUTES. POUR
WINE MIXTURE THROUGH A WIRE STRAINER INTO MUSTARD PASTE PRESSING ALL JUICES
OUT. STIR TO BLEND AND POUR INTO TOP OF DOUBLE BOILER OVER SIMMING WATER.
COOK STIRING OCCASIONALLY UNTIL AS THICK AS VERY HEAVY CREAM APPRX. 10 TO
15 MINUTES; MIXTURE THICKENS SLIGHT MORE AS IT COOLS. LET COOL AND PACK
INTO Sm JARS OR CROCKS AND COVER TIGHTLY. STORES UP TO 2 YEAR. HONEY DIJON:
OMIT TARRAGON AND AFTER COOKING ADD 1/4 c EACH OF HONEY AND DARK CORN
SYRUP.
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