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Low-Fat Dijon Mustard

1/2 cup cold water
1 cup dry mustard
1 1/4 cups dry white wine
1 1/4 cups white wine vinegar
1 small onion, chopped or 1/2 cup chopped shallots
3 large garlic cloves, pressed or minced
2 bay leaves
8 whole allspice
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 teaspoon dry tarragon

Smoothly stir 1/2 cup cold water into 1 cup dry mustard; let stand
for at least 10 minutes.

Meanwhile, in a 2-3 quart non corrosive pan, combine dry white wine
and white wine vinegar, chopped onion or chopped shallots, garlic,
bay leaves, allspice, salt, sugar and tarragon. Bring to a boil
and cook uncovered until reduced by half (or slightly more for a
hotter mustard) 15 to 20 minutes. Pour mixture through a wire
strainer into mustard paste pressing juices out. Blend and cook,
stirring occasionally in the top of a double boiler over simmering
water until as thick as very heavy cream (10-15 minutes; mixture
thickens slightly more as it cools). Let cool, pack into small
covered jars or crocks, and refrigerate for up to 2 years. Makes
32 Tbsp.


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