Pass the Poupon Please!
There I am at the store, and I need ONE more thing to get my cook on this weekend…Dijon mustard.
But…where is it???
Yeah. None. OH SNAP. I have a full cart and I NEED Dijon. It is a requirement and those 2 teaspoons will make a difference in my recipe, I know it! Plus, I am now recalling that they have never carried Dijon mustard at this store, and I really don’t want to make a special trip and buy a chemical-y mustard (so NOT French) from a chain grocery!
Deep breath. Google! Thank you google! Homemade Dijon? Piece ‘o cake! There IS a reason for everything!
Homemade Dijon Mustard
(barely adapted from here)
- 2 cups dry white wine (I used a local Dry Riesling)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup mustard powder (4 oz, 1/4 lb-same thing)
- 4 T honey
- 1 T olive oil
- 1 tsp pink salt
- Few shakes of pepper
- In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
- Cool, and discard solids (onion/garlic).
- Add the dry mustard to the cooked liquid, stirring constantly until smooth. (I didn’t sift in my mustard and I wish I had. It’s hard to smooth out the chunks and they are HOT!).
- Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly. Don’t overcook! I did and it’s not super spreadable, but still tastes fine.
- Pour into a glass jar; cool, let sit on counter at room temperature overnight.
- Refrigerate for 2-8 weeks to age flavor before using. I saw on another blog, she uses it right away, so I did! She also suggests giving it as a gift. For the mother who has everything? Genius!
After grabbing a quick taste before it was thickened, the insane spice/heat opened my nose right up, I remember that mustard powder is how I made Chinese hot mustard a while ago.
Mustard as a health food? YES!! Mustard seed is actually from the brassica family like cabbage and kale. The ancient Chinese considered it an aphrodisiac, as well as a symbol in the Christian faith representing something small turning into something of great strength. Good mustard can stimulate circulation and help neutralize toxins. Hippocrates – Let food be thy medicine and medicine be thy food – also used used mustard in poultices and medicines (which was its primary function for awhile!). It’s also a good source of Selenium-protection against inflammation!
Bookmark this for use in tomorrow’s recipe, Kale and Apple Salad!