|Nutritional Guidelines (per serving)|
Dijon mustard is the tangy mustard sauce that originated in the Dijon region of France in 1856. But you don't have to be French to whip up your own homemade Dijon-style mustard. Of the many varieties of mustards available, the distinct ingredient in the original Dijon mustards was verjuice, an acidic juice made of pressed unripe grapes. Today, most Dijon-style mustards use white wine in place of the traditional verjuice.
In this Dijon-style mustard recipe, hot mustard powder paste is cooked and infused with onions, shallots, garlic, and of course, dry white wine. What really takes this recipe up a notch is the use of juniper berries and lemon juice. It's not difficult to make your own homemade Dijon-style mustard at home, and since it lasts for up 6 months, we doubt you'll go back to old store-bought brands.
- 3/4 cup hot mustard powder
- 1/4 cup water (very cold)
- 1 cup cider vinegar
- 1 cup dry white wine
- 1/2 cup yellow onion (minced)
- 1/4 cup shallots (minced)
- 3 tablespoons garlic (minced)
- 1 bay leaf
- 2 teaspoons black peppercorns
- 4 juniper berries
- 2 tablespoons lemon juice (cold)
- 2 teaspoons salt (kosher)
- 2 teaspoons sugar
In a bowl stir together mustard powder and water to make a paste. Set aside.
In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two-thirds. Then strain mixture, cover and chill.
Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt, and sugar and stir to combine. Let mixture stand for at least 20 minutes.
Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Then remove from heat and allow to cool.
Transfer to a sterile jar and seal tightly. Store sealed mustard on a dark, cool shelf for at least a month or up to 6 weeks to allow flavors to infuse before using.
Your homemade Dijon-style mustard will mellow with age. Mustard should be refrigerated once open and will keep for 6 months.
When it comes to finding a dry white wine for this recipe, you can use whatever you have on hand. We like to use crisp white wines like a Sauvignon blanc, pinot grigio, or an unoaked chardonnay. Pinot grigios tend to be the most natural of these three types, but they all work beautifully.
Recipe Source: Sara Moulton Cooks at Home by Sara Moulton (Bantam Dell Pub.)
Reprinted with permission.
Sara Moulton was the professionally-trained chef host of the popular Food Network television series Cooking Live, which aired from 1997 to 2003 and acted as executive chef of Gourmet magazine until the magazine ceased publication in 2009. Molton then went on to host Sara's Secrets and Sara's Weeknight Meals, both popular television series on Food Network.