Chef Johns Dijon Mustard Recipes

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DIJON MUSTARD SAUCE



Dijon Mustard Sauce image

Dijon Mustard Sauce - a quick and easy creamy sauce using dijon mustard, rosemary, garlic and bacon. Perfect with steak!

Provided by Lee-Ann Grace

Categories     Sauce/Condiment

Time 15m

Number Of Ingredients 7

2 rashers of bacon (finely chopped)
1 tbsp olive oil (if needed)
1 tbsp fresh rosemary leaves (very finely chopped)
1 garlic clove (core removed (see my final recipe note) and crushed)
1¼ tbsp dijon mustard
300 ml pure cream (35% milk fat with no thickeners added)
salt and pepper to taste

Steps:

  • Add the bacon (2 rashers - finely chopped) to the pan that you have just cooked your meat in, plus olive oil (up to 1 tbsp) if the pan is too dry. Fry bacon until lightly browned.
  • Add fresh rosemary leaves (1 tbsp - very finely chopped) and crushed garlic (1 clove - cored and crushed) to the bacon in the pan, then continue to cook for 30 seconds.
  • Add cream (300 ml ) and dijon mustard (1¼ tbsp) to the pan and stir to combine, scraping up any flavour spots from the bottom of the pan. Simmer on low heat for 5 -7 minutes or until sauce is thickened to your liking, remembering the sauce will thicken as it cools.
  • Add salt and pepper to taste then serve.

Nutrition Facts : Calories 316 kcal, ServingSize 1 serving

CROSTINI DIJONNAISE



Crostini Dijonnaise image

If you're going to serve your pate or rillettes with toasted bread and mustard anyway, why not save a step and just make mustard-flavored crostini? That's the question I asked myself while making a potted duck spread, and this was the answer.

Provided by Chef John

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 40m

Yield 16

Number Of Ingredients 6

¼ cup butter, softened
2 tablespoons Dijon mustard
1 tablespoon prepared yellow mustard
1 pinch cayenne pepper
salt and ground black pepper to taste
1 baguette, cut diagonally into 1/2-inch slices

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  • Stir butter, Dijon mustard, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until spreadable and smooth.
  • Spread mustard mixture generously onto both sides of each bread slice. Place bread slices on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Flip bread slices and continue baking until golden brown and crisp, 10 to 15 minutes more.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 12.4 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 226.1 mg, Sugar 0.6 g

CHEF JOHN'S DIJON MUSTARD



Chef John's Dijon Mustard image

As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time P8DT40m

Yield 64

Number Of Ingredients 10

1 ½ cups white wine
1 cup water, or more as needed
⅔ cup white wine vinegar
1 yellow onion, chopped
2 cloves garlic, minced
1 cup whole yellow mustard seeds
¼ cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
4 1-pint canning jars with lids and rings

Steps:

  • Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
  • Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
  • Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
  • Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Refrigerate mustard until flavors blend, at least 1 week.

Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g

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