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
Ingredients:
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
Preparation:
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.
Tips:
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.
Hi Ishani, absolutely correct. That was my motto behind this recipe. It is hard to find here around my place also. I used yellow mustard to make the powder. If you can find ready-made powder in store you can use that also.
I was wondering if I could put it in a sterile glass jar in smaller portions in order to store for a longer time? We are trying to eat without preservatives and I would use this in other recipes.
Yes, you can definitely store it that way. Otherwise fill the ice trays while the sauce is still warm and let it cool completely at room temperature. Freeze and then store the sauce cubes in freezer bags and use according to your need. That way the sauce can be stored up to 45-60 days.
I think I'm going to make this using your recipe. From where I'm from, Dijon Mustard is very rare to come by. Some questions though: What do you reckon how long is its shelf life? A year? And how long should I keep it in the fridge before I start using it.
How truely said Siggy. It's only hard to get but expensive too around my place. You can start using it almost immediately after making it. It's just dijon mustard tastes good when it is a bit cold and set. So it's better to refrigerate about 1 hour before using and mine never lasts more than 3-4 weeks as I make in small portions (2 cups). Try to store in small individual jars to refrigerate and see if it lasts any longer.