The Atlanta Journal-Constitution
PRESERVING NOW’S HOMEMADE DIJON MUSTARD
Yes, making mustard is easy! Even fancy Dijon mustard.
The original Dijon mustard comes from the town of Dijon in Burgundy, France. Making it in France means adhering to the standards of the AOC, the “appellation d’origine controlee,” the agency that certifies some wines, cheeses and other food products.
Lyn Deardorff of The Learning Kitchen created this recipe and notes, “In the United States, recipes vary greatly. Originally, the mustard seed used was brown seed and it is still used in the French version. The U.S. version tends to use yellow mustard seeds, which are milder, or a combination of both yellow and brown. Other ingredients vary, too, but usually recipes contain a white wine and a vinegar that is often white wine vinegar. The additions of garlic, onions, shallots, even sweeteners like honey or sugar vary as well. This is my favorite version, one that is a bit sharper than the mildest of American Dijons. Feel free to vary the ingredients to your taste.”
If you prefer a milder taste, use apple cider vinegar instead of white wine vinegar. And if you like, don’t strain off the onion and garlic but instead puree them in along with the remaining ingredients. If you have an immersion blender, you can puree the mustard right in the jar. One less thing to clean up! 1/2 cup white wine vinegar 1/2 cup Chardonnay 1/2 cup water 1/2 cup chopped onion or
shallot 1 minced clove garlic 1/2 cup yellow mustard
seeds
2 tablespoons dry
mustard 1/2 teaspoon salt
In a medium saucepan, combine vinegar, wine, water, chopped onion or shallot and garlic. Bring to a boil, then reduce heat and simmer 10 minutes. Cool and strain liquid into a bowl. Discard solids. Stir in mustard seeds, dry mustard and salt. Set aside for 2 to 3 days until mustard seeds have softened. Use an immersion blender to puree until smooth, adding more water to achieve desired consistency. Spoon into jars and refrigerate for at least one week before using. Will keep up to 6 months refrigerated. Makes: 2 cups − Adapted from a recipe by Lyn Deardorff of Preserving Now. Per 1-tablespoon serving: 21 calories (percent of calories from fat, 46), 1 gram protein, 2 grams carbohydrates, trace fiber, 1 gram fat (trace saturated fat), no cholesterol, 36 milligrams sodium.