Dijon Mustard

[mcdowell]

Dijon Mustard

Here's my favorite Dijon Style Mustard:

• 2 tsp sugar
  
• 2 tsp kosher salt
  
• 2 T chilled lemon juice
  
• 2 tsp black peppercorns
  
• 1/2 c ground brown mustard
  
• 1/4 c ground yellow mustard
  
• 1 tsp gin (or 2 tsp juniper berries)
  
• 1 Bay Leaf
  
• 3 T minced garlic
  
• 1/4 c minced shallot
  
• 1/2 c minced yellow onion
  
• 1 c Dry white wine (I usually use a Sauvignon Blanc)
  
• 1 c Cider Vinegar
  
• 1/4 c Cold Water
  

1) Make a paste with mustard powders and water.

2) Reduce by 2/3 combination of wine, vinegar, onion, shallot, garlic, peppercorn, gin, and bay leaf over medium heat.

3) Strain/Cover/Chill reduction

4) Combine in the pan the reduction, mustard paste, sugar, salt, and lemon juice; mix and let stand for 30 minutes

5) Simmer for 15 minutes.

6) Jar it and put it on a shelf in a cool out-of-the-way place.

Optimum results occur after about a month of aging. Of course, my idea of optimum and yours may be different, so check it every two weeks or so. If it's too wet, mix in some additional dry mustard; too dry, then add in some vinegar; too tangy, give it some more aging time.

Once it's where you want it flavor wise, refridgerate it to stop the mellowing process. It'll keep for a long while.

Keywords: Intermediate, Condiment

( RG557 )