Delicious Homemade Dijon Mustard
"Why bother with store-bought purchased expensive Dijon mustard when you can make it yourself and it tastes just as good if not better, I know I make it all the time! --- plan well ahead this mustard needs to marinate in the fridge for 2 weeks before using the longer you leave it in the fridge the better it will be!"
photo by Axe1678
- Ready In:
- 16mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 2 cups dry white wine
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup mustard powder (4 oz)
- 3 tablespoons honey
- 1 tablespoon vegetable oil or 1 tablespoon canola oil
- 2 teaspoons salt
directions
- In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
- Cool, and discard solids.
- Add the dry mustard to the cooked liquid, stirring constantly until smooth.
- Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
- Pour into a glass jar; cool, let sit on counter at room temperature overnight.
- Refrigerate for 2-8 weeks to age flavor before using.
Questions & Replies
-
Is it possible to store (can) this for future -
I am so sad, actually I am crying. Lol! I have a sulfite allergy, and cannot remember the last time I had mustard, which I used to love so so so much. So i was so happy to make this recipe. But my recipe is just off and I do not know what I did wrong. Please help me. I used half the portions of the recipe like others suggested, for example it asked for 2 cups of wine, I used 1 , etc.... for the rest of the ingredients. I also used Barefoot Chardonnay. Probably not the best option. For the mustard, I used Simply Organic from whole foods mustard powder. I used 2/3 of the small bottle they have. Maybe about 1/4 of a cup? For honey, manuka honey. Is this a good choice? What did I do wrong? Please help me, for someone who loves mustard so much, I am dying to have it again without the store bought chemicals and the vinegar. -
Does anyone know how long this Mustard is good for if stored in the Fridge?
Reviews
-
This was really, really great. I feel compelled to note, though, that it comes from "Gourmet Mustards: The How-Tos of Making & Cooking with Mustards," by Helene Sawyer and Cheryl Long. I just finished making it from their book, and checked here to see if it had been posted (because I was going to!) I'm glad you made it public; this is a wonderful recipe. I've tried several other Dijon mustard recipes, but this is by far the easiest, and frankly I think it gives the best results. I used two different types of mustard powders from Penzey's -- the milder yellow mustard powder, and the spicy-hot Chinese mustard powder. I also threw in some juniper berries with the onion and garlic (got that from another recipe). I will never buy Dijon mustard again! This was much, much better, and not too time-consuming to make. Thanks for posting this! -
This stuff is CRAZY good!!! Actually, I'm thinking that it should be renamed as "Honey Dijon Mustard" because the honey flavor really comes through nicely. The only change I made was to add about 1 1/2 TBLS of whole mustard seeds....just because. (I think they add to the look and the texture as well as the taste) And it turned out beautifully. Thanks for a forever keeper! -
Imade this for a wedding (friends getting maried on a budget)I was doing the food for. It was GREAT. I had many request for recipe. I also had request to cater more parties. For the wine I used chardonnay. It was perfect.
-
This is great! And really easy. However I feel I should caution you with regard to the mustard measurement. 8 oz. is a cup in liquid measurements. If you use 8 oz of dry mustard powder it will blow you across the room. I made half the recipe and 1/2 cup weighed 1.75 oz so if you are using a scale instead of a measuring cup be warned. Otherwise a 5 star recipe. -
There is absolutely nothing wrong with this mustard. It is a bit different from commercial but so what! Keep both on hand. This is good in recipes and on sandwiches. Same as the commercial stuff but a lot less costly. Kind of neat to make your own as well!!
see 4 more reviews
RECIPE SUBMITTED BY
