Recipe by 2Bleu
This recipe is from Sara's book "Sara Moulton Cooks at Home". Homemade mustard needs to be stored at least 6 weeks before using, as it will mellow with age. A special thanks to Chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html
Top Review by KrisLady
My husband and I found this Sra Moulton recipe a while back and have been using it for quite a while now - we were looking for a replacement for our favorite Dijon mustard that is no longer available - this is very close, and we've been very happy with it.
- 3⁄4 cup mustard powder (hot mustard powder)
- 1⁄4 cup water, very cold
- 1 cup cider vinegar
- 1 cup dry white wine
- 1⁄2 cup onion, minced yellow
- 1⁄4 cup shallot, minced
- 3 tablespoons garlic, minced
- 1 bay leaf
- 2 teaspoons whole black peppercorns
- 4 juniper berries, whole
- 2 tablespoons fresh lemon juice, very cold
- 2 teaspoons kosher salt
- 2 teaspoons sugar
Directions See How It's Made
- In a bowl stir together mustard flour and water to make a paste.
- 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.
- 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. Remove from heat and allow to cool.
- Transfer to a steril jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (although it will keep unopened for years). Mustard should be refrigerated once open and will keep for 6 months.