Saturday, September 1, 2012

Dijon-type Mustard

After several tries, I've finally come up with a vinegar-free mustard that I like!  This one is based off Dijon-type mustards.

Honey Dijon Mustard
2 cups white wine
2 large shallots, chopped
2 to 3 Tablespoons chopped fresh thyme - try other herbs, too, for different flavors
1 cup mustard powder
3 Tablespoons raw honey
1 Tablespoon olive oil
1 teaspoon salt

Add wine, shallots, and thyme to a small saucepan.  Bring to a boil and simmer gently for about 5 minutes.  Strain the shallots and herbs out and let the remaining liquid cool to warm.

Whisk in the dry mustard and then the honey, olive oil, and salt.  Cook over low heat until it has slightly thickened - keep whisking while cooking.

Pour into a container - glass or ceramic is best as the mustard will eat into many other materials.  Let sit out overnight and then age in the refrigerator for 2 - 3 weeks.

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