Dijon Mustard From Sara Moulton Recipes

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GRAINY DIJON MUSTARD



Grainy Dijon Mustard image

Mustard lovers will adore this grainy, spicy and tangy spread. Smeared onto a roasting ham, served with pretzels or mixed into a vinaigrette, it's an indispensable condiment.

Provided by YummySmellsca

Categories     Canadian

Time P4D

Yield 18 tbsp, 18 serving(s)

Number Of Ingredients 7

1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
2/3 cup dry white wine
1/2 cup white wine vinegar
1/4 cup mustard powder
1/2 teaspoon kosher salt
1 teaspoon honey (vegans, use agave nectar or maple syrup)

Steps:

  • Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
  • Transfer mustard seeds and liquid to jar of a blender.
  • Add mustard powder, salt and honey.
  • Puree until a coarse paste forms, but whole seeds still remain.
  • Transfer to an airtight container and let rest in refrigerator for 2 days before use.

Nutrition Facts : Calories 29.6, Fat 1.5, SaturatedFat 0.1, Sodium 65.6, Carbohydrate 1.7, Fiber 0.5, Sugar 0.7, Protein 1.1

DIJON MUSTARD (FROM SARA MOULTON)



Dijon Mustard (From Sara Moulton) image

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

Provided by 2Bleu

Categories     For Large Groups

Time P30DT1h

Yield 2 cups, 32 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

CLASSIC DIJON MUSTARD



Classic Dijon Mustard image

From Kaela Porter, whose blog is called Local Kitchen. She writes about canning, preserving and eating locally from the Hudson Valley. This recipe was originally posted on the Food in Jars site, where she was a guest poster.

Provided by zeldaz51

Categories     < 60 Mins

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 8

1 1/2 cups white wine (ideally a white Burgundy, or a crisp Chablis or sauvignon blanc)
1/2 cup white wine vinegar
1 medium white onion, chopped
2 large garlic cloves, chopped
4 ounces mustard powder (ground yellow mustard seed, about 1 cup tsp)
2 tablespoons honey
2 teaspoons salt
one or two dashes Tabasco sauce (optional) or cayenne pepper (optional)

Steps:

  • Prepare canner, jars & lids.
  • Combine wine, vinegar, onion and garlic in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and allow aromatics to steep in the wine for 10 - 15 minutes.
  • Strain vegetables from the infused wine, pressing on solids to release all the juice. Return wine to the saucepan and add salt, honey and Tabasco, if using. Over medium heat, whisk in the mustard powder; continue whisking and heating until the mustard comes to a boil. Stirring constantly, boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 10 minutes). Taste and adjust seasonings.
  • Fill hot jars to a half-inch headspace, tamping down the mustard into the jar. Thoroughly remove bubbles by passing the clean handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.
  • OPTIONS: If storing in the fridge, you may omit the vinegar and simply use 2 cups of wine. Dijon mustard is made with both red & white wines, so feel free to experiment with half red:half white wine, or maybe red wine vinegar with white wine.

Nutrition Facts : Calories 532.2, Fat 15.6, SaturatedFat 0.9, Sodium 3122.8, Carbohydrate 49.7, Fiber 6.6, Sugar 31.3, Protein 12.5

BAKED ACORN SQUASH WITH MUSTARD AND HONEY



Baked Acorn Squash With Mustard and Honey image

There are only 4 ingredients in this recipe (well, 6 if you count the salt & pepper)n but this recipe is a hit with everyone--an easy, tasty, addition to a weeknight meal. Just be careful cutting the squash. Recipe comes courtesy Sara Moulton of the Food Network.

Provided by Barb G.

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 (1 1/2 lb) acorn squash, cut in half vertically
6 tablespoons unsalted butter, softened
2 tablespoons Dijon mustard
6 tablespoons honey
kosher salt
fresh ground black pepper

Steps:

  • Preheat oven to 375°F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
  • Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
  • Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.

DIJON MUSTARD



Dijon Mustard image

I found this recipe online when I realized that I didn't have any dijon mustard that a recipe called for.

Provided by Mrs. Hughes

Categories     < 15 Mins

Time 5m

Yield 2 tablespoons

Number Of Ingredients 5

1 tablespoon dry mustard
1 teaspoon water
1 teaspoon white wine vinegar ((or 1/2 white wine, 1/2 white vinegar)
1 tablespoon mayonnaise
1 pinch sugar

Steps:

  • Mix all ingredients.

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