Dijonmustardfromsaramoulton Recipes

DIJON MUSTARD

Steps:

• Soak and refrigerate mustard seeds: In a small plastic container or glass bowl (do not use metal), soak the mustard seeds in 5 1/2 ounces of the distilled white vinegar. Cover and set in the refrigerator for 12-24 hours. Soaking allows the mustard seeds to soften and plump up, which will make them break down easier during the blending process.
• Strain the mustard seeds: Using a sieve, strain the mustard seeds, and discard any vinegar. The liquid will be too bitter to use.
• Blend the mustard seeds: Place the strained mustard seeds in a blender. Add the remaining 1 1/2 ounces of distilled white vinegar, white wine, sugar, and salt into the blender as well. Blend at a low setting for 20 seconds, then slowly increase to a high setting and blend for 15 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened slightly. Blend at low setting for 15 seconds, slowly increasing to a high setting and blend for 20 to 30 seconds. The consistency will be similar to a thick cake batter. If you prefer a smoother texture, blend for another 20 to 30 seconds at a medium to high setting.
• Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours. The mustard is quite bitter immediately after blending and needs time for the bitterness to diminish. It will keep for up to 6 months in the refrigerator.

GRILLED SALMON WITH DIJON MUSTARD

Steps:

• Heat grill to medium-high heat.
• Mix first 3 ingredients until blended. Reserve half for later use; brush fish with remaining mayo mixture.
• Grill fish 14 to 16 min. or until fish flakes easily with fork, turning after 8 min.
• Meanwhile, bring 2 inches water to boil in large saucepan. Place peas in steamer basket; place over boiling water. Cover; cook 5 min. or until peas are crisp-tender.
• Place fish on plate; drizzle with reserved mayo mixture. Serve with peas.

DIJON MUSTARD (FROM SARA MOULTON)

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.

DIJON MUSTARD SALMON PATTIES

Steps:

• Dice the salmon either by hand or in a food processor. DON'T make it into a paste!
• Add all the other ingredients, saving the oil for cooking. Mix gently.
• Refrigerate a few hours, so they hold their form.
• Divide into 4 patties, not too thick so they cook properly.
• Using a little olive oil, cook over medium to high heat, about 3 minutes each side.
• Serve with a nice pasta salad and enjoy!
• VARIATIONS:.
• We sometimes make this more in the form of burgers, and simply put it on a bun, topped with a thin slice of red onion, lettuce, tomato and a little mix of Dijon mustard and low fat mayo.

DIJON MUSTARD

Steps:

• Mix all ingredients.

MAPLE DIJON MUSTARD SALMON

Steps:

• Mix maple syrup and dijon mustard.
• Place aluminium foil in a baking sheet, place salmons on top.
• Rub sauce (do no use all) on salmon. Bake at 350 degrees.
• After 5 minutes open oven and rub more sauce into salmon (this will make it juicy).
• Bake for additional 5 minutes or until ready.
• All done, enjoy.