Dijon mustard dates back to 1856 when Jean Naigeon (a native of Dijon, France) substituted Verjuice for vinegar in a traditional mustard recipe. The verjuice is an acidic "green" juice squeezed from unripened grapes. Today, we use white wine in place of the
2 cups dry white wine
1 large onion, chopped
3 garlic cloves, minced
1 cup mustard powder (4 oz)
3 tablespoons honey
1 tablespoon vegetable oil or 1 tablespoon canola oil
2 teaspoons salt
Combine wine, onion and garlic in a small saucepan over medium and bring it to a boil, reduce heat and simmer for 5 minutes. Cool and strain, discarding the solids, return the liquid to the saucepan. Whisk in the dry mustard until smooth, then add the honey, oil and salt. Turn the burned back on medium-low and heat slowly to thicken the mixture, stirring constantly.
The fumes from homemade mustard can be considered pungent, but the flavor cannot be beat. Avoid breathing the fumes directly as it
Cover & refrigerate 2-8 weeks to age before using.
**Note** Regarding the Mustard powder, to get this ingredient inexpensively we recommend purchasing it from your local whole foods, traders joes, natural herb shop, etc. Most of these places let you measure out your own spices and sell them by the ounce for a fraction of store-bought spices and seasonings. For example, I purchased 2 cups of Mustard powder for $1.12 at Whole Foods.
Recipes to try this in:
- Apple Stuffed Dijon Pork Bake
- Beef Wellington
- Dijon Honey Mustard Baste
- Rosemary Dijon Pork and Roasted Potatoes
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