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LOCATION: Recipes >> Preserving >> Dijon Mustard 01

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Dijon-Style Mustard

3/4 cup hot mustard powder
1/4 cup very cold water
1 cup cider vinegar
1 cup dry white wine
1/2 cup minced yellow onion
1/4 cup minced shallots
3 tablespoons minced garlic
1 bay leaf
2 teaspoons black peppercorns
4 whole juniper berries
2 tablespoons cold fresh lemon juice
2 teaspoons kosher salt
2 teaspoons sugar

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 sterile jar and seal
tightly, and store on a dark, cool shelf for at least a month or
up to 6 weeks, before using. Mustard will mellow with age. Mustard
should be refrigerated once open and will keep for 6 months.

Yield: about 2 cups


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