Dijon Mustard

2 Cups

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Dijon Mustard Ingredients

1/2 c COLD WATER	3 LARGE CLOVES GARLIC PRESSED
1 c DRY MUSTARD	2 BAY LEAVES
1 1/3 c DRY WHITE WINE	8 WHOLE ALLSPICE
1 1/3 c WHITE WINE VINEGAR	2 ts EACH SALT AND SUGAR
1 sm ONION, CHOPPED OR	1 ts DRY TARRAGON
1/2 c CHOPPED SHALLOTS

Instructions for Dijon Mustard

SMOOTHLY STIR COLD WATER INTO DRY MUSTARD LET STAND FOR AT LEAST 10 MINUTES MEANWHILE IN A 2 TO 3 QUART NON-CORROSIVE PAN COMBINE WINE AND VINEGER, ONION OR SHALLOTS GARLIC, BAY LEAVES, ALLSPICE, SALT SUGAR AND TARRAGON. BRING TO A BOIL UNCOVERED AND REDUCE BY HALF APPRX. 15 TO 20 MINUTES. POUR WINE MIXTURE THROUGH A WIRE STRAINER INTO MUSTARD PASTE PRESSING ALL JUICES OUT. STIR TO BLEND AND POUR INTO TOP OF DOUBLE BOILER OVER SIMMING WATER. COOK STIRING OCCASIONALLY UNTIL AS THICK AS VERY HEAVY CREAM APPRX. 10 TO 15 MINUTES; MIXTURE THICKENS SLIGHT MORE AS IT COOLS. LET COOL AND PACK INTO Sm JARS OR CROCKS AND COVER TIGHTLY. STORES UP TO 2 YEAR. HONEY DIJON: OMIT TARRAGON AND AFTER COOKING ADD 1/4 c EACH OF HONEY AND DARK CORN SYRUP. Posted to MM-Recipes Digest V4 #4 by valerie@nbnet.nb.ca (valerie) on Feb 01, 1999

Main Ingredient: MustardCuisine: Uncategorized