Best Dijon Style Mustard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DIJON-STYLE MUSTARD



Dijon-Style Mustard image

Grace note: When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavor dissipate.

Provided by Sean Timberlake

Categories     condiment

Time P1DT20m

Yield About two pints

Number Of Ingredients 7

1 c. yellow or brown mustard seeds, or a blend of the two
1 1/2 c. dry white wine
1 c. water
1/2 c. white wine vinegar
1/4 c. dry mustard
1 Tbsp onion powder
1 tsp salt

Steps:

  • Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
  • Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.
  • Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
  • Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
  • Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
  • Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
  • Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

SPICY HOMEMADE DIJON-STYLE MUSTARD



Spicy Homemade Dijon-Style Mustard image

Provided by Molly O'Neill

Categories     condiments

Time 1h15m

Yield About 3/4 cup

Number Of Ingredients 9

1 1/2 cups fresh white grape juice
1 cup dry white wine
1 1/2 tablespoons white-wine vinegar
1 teaspoon salt
1/4 teaspoon white pepper
1 large shallot, very finely chopped
2/3 cup mustard powder
1 tablespoon olive oil
Honey to taste

Steps:

  • In a saucepan, combine 1 cup of the grape juice, the wine, vinegar, salt, pepper and shallot. Place over medium heat and cook until reduced by half. In another saucepan, simmer the remaining 1/2cup grape juice over medium-low heat for 5 minutes. Set aside.
  • Place the mustard powder in the container of a blender. With the motor running, and using a fine-mesh sieve, strain the wine-and-juice reduction through the lid opening of the blender. Add the oil and blend for a few more seconds.
  • Scrape the mustard into a bowl and let stand 1 hour. Correct the texture and seasoning by adding 1 teaspoon at a time of the reserved grape juice and a little honey. Keeps refrigerated for 1 month.

CONDIMENT ESSENTIALS: FRENCH STYLE DIJON MUSTARD



Condiment Essentials: French Style Dijon Mustard image

This is my third posting for mustard. The first one was an excellent mild yellow mustard. The second one came from the fiery depths of Hades. In fact, it was so hot, that when I tried some, it set my hair, and the curtains on fire. However, it is an excellent mustard to use in the flavoring of soups and stews... A little goes a...

Provided by Andy Anderson !

Categories     Spreads

Time 30m

Number Of Ingredients 12

PLAN/PURCHASE
THE SOAK
1/2 c yellow mustard seeds
1 c dry white wine
1/4 c filtered water
THE FLAVORING
1 c dry white wine
1/2 c filtered water
1/2 medium yellow onion, chopped
2 clove garlic, chopped
1 tsp sugar, granulated variety
1 tsp salt, kosher variety, or to taste

Steps:

  • 1. PREP/PREPARE
  • 2. This mustard gets better with age... If you can leave it in the fridge for a week, it will develop rich flavors. Patience is a virtue.
  • 3. Gather your ingredients (mise en place).
  • 4. Add the mustard seeds, filtered water, and wine to a non-reactive container (mason jar), seal, and allow to sit on your counter for 24 hours... 24 hours gives you a deeper mustard flavor. The photo shows how they look after a 24-hour soak.
  • 5. Dump the mustard seeds into a fine mesh strainer, and discard any remaining liquid.
  • 6. THE FLAVORING
  • 7. Add the wine and water to a sauce pan over medium heat. When it begins to simmer, add the remaining ingredients.
  • 8. Slowly simmer, until the ingredients are infused into the liquid, about 20 minutes.
  • 9. Remove from the heat, and allow to cool down for about 30 minutes.
  • 10. Strain the liquid through a fine mesh strainer and discard the solids.
  • 11. Add the mustard seeds to the bowl of a food processor.
  • 12. Add one or two tablespoons of the flavoring liquid to the blender, and blend.
  • 13. Continue adding flavoring liquid, a tablespoon or so at a time, until you achieve the desired consistency.
  • 14. Chef's Note: You will probably have more flavoring liquid that needed... better too much, than not enough.
  • 15. PLATE/PRESENT
  • 16. Use as you would any good Dijon mustard. Enjoy.
  • 17. Keep the faith, and keep cooking.

DIJON-STYLE CORNISH HENS WITH MUSTARD SAUCE



Dijon-Style Cornish Hens With Mustard Sauce image

Make and share this Dijon-Style Cornish Hens With Mustard Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Whole Chicken

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 celery rib, chopped
1 large carrot, peeled and chopped
1 large red onion, sliced
2 Cornish hens
salt
fresh ground black pepper
2 garlic cloves
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon butter

Steps:

  • Scatter the vegetables in a large slow cooker.
  • Sprinkle the hens inside and out with salt and pepper to taste.
  • Tuck a garlic clove inside the cavity of each one.
  • Place the hens in the slow cooker.
  • Pour the wine around the hens.
  • Cover and cook for 6-8 hours, or until the hens are tender and cooked through.
  • Remove the hens to a serving platter; cover and keep warm.
  • Strain the cooking liquid into a medium saucepan.
  • Bring the liquid to a boil and cook it over med-high heat until slightly reduced.
  • Turn the heat down slightly and whisk in the mustards.
  • Stir in the parsley and butter.
  • Taste for seasoning and adjust.
  • Pour the sauce over the hens and serve.

Nutrition Facts : Calories 225.1, Fat 7.6, SaturatedFat 2.9, Cholesterol 116.4, Sodium 301.5, Carbohydrate 7.7, Fiber 1.9, Sugar 3.1, Protein 25.4

Related Topics