Dijon-Style Mustard

Name: Dijon-Style Mustard
Prep time: 1 d 20 min
Cook time: 1 d 20 min
Total time: 1 d 20 min
Yield: 2
Cuisine: Global
Ingredients: 31 grams dry mustard; 360 milliliters dry white wine; 24 grams yellow or brown mustard seeds, or a blend of the two; 1 Tbsp onion powder; 1 teaspoon salt; 237 milliliters water; 120 milliliters white wine vinegar

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Dijon-Style Mustard might be a recipe you should try. One portion of this dish contains about 8g of protein, 10g of fat, and a total of 311 calories. This recipe serves 2. Not a lot of people really liked this hor d'oeuvre. This recipe from Foodnetwork requires mustard, wine, white wine vinegar, and onion powder. From preparation to the plate, this recipe takes approximately 24 hours and 20 minutes. Turkey BLT with Creamy Dijon Mustard, Baked Chicken Dijon, and Chicken Veronique with Dijon and Mushrooms are very similar to this recipe.

Instructions

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.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Tongs

Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.

Ingredients you will need

Mustard

Equipment you will use

Immersion Blender

Blender

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.

Ingredients you will need

Mustard

Water

Wine

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Mustard

Water

Equipment you will use

Paper Towels

Chopsticks

Sauce Pan

Funnel

Ladle

Tongs

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.

Ingredients you will need

Water

Equipment you will use

Tongs

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.

Equipment you will use

Kitchen Towels