Dijon mustard is one of the hot favorite condiments all over the world. Though it used to be widely used only in USA, these days this Dijon mustard is available in all major cities.
Initially this condiment has usage in sandwiches and hotdogs. But its popularity has dragged it to almost every fast food like burgers, subs, wraps etc. Sometimes meat nuggets or balls or even french fries are also paired with it.
It is very easy to find in any super market these days. But that is not handy always for all. So why not have the homemade version of this famous Dijon Mustard? It is easy, quick and gives you the same kick like the commercial one. Interested?
Here is the recipe of Homemade Dijon Mustard for you 🙂
Preparation Time: 5 mins
Cooking Time: 10 mins
Total Time: 15 mins
Yield: 1½ cup
White wine: 2 cup
White onion: 1 cup, roughly chopped
Garlic clove: 5, minced/chopped
Honey: 3 tbsp
Dry mustard powder: 110g
Olive oil: 1 tbsp
Kosher salt: 1 tsp
Take onion and garlic together in a small nonstick saucepan/wok. Pour the white wine in it. Put it on medium-high flame and bring it to boil.
Once bubbles start coming up vigorously simmer the flame and let it cook for 5 mins uncovered. (See Tips)
Switch off the flame and discard the solids and reserve the broth in a clean pot.
You may not discard the onion and garlic. They can be re-used in salad or curry or noodles.
Pour the broth back to the pan on medium flame.
Add mustard powder small amount at a time. And keep mixing with other hand. Don’t let form any lumps. if any appears break them and mix with the rest. Try to make it lump free as much as possible. Keep the flame on simmer. (See Tips)
Once everything is incorporated add honey and mix quickly. (See Tips)
Add the oil with salt; stir and bring it to boil.
Once the sauce starts thickening, switch off the flame and transfer it to a glass bowl.
Keep this bowl on the kitchen counter for 3-4 hrs and then store. Store in the glass bowl only to avoid any reactions and refrigerate upto 2 weeks.
1. Don’t boil the wine and onion and garlic mixture too much otherwise the broth will be bitter in taste.
2. Once you start adding the mustard powder a strong fume will be produced. So, try to keep your nose at a safe distance from the saucepan at this point.
3. Don’t boil the mustard paste for a long time. It will result inbitterness.