Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Low fat Dijon Mustard

Rate This Article

Comment On This Article

Ingredients
  • 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
Instructions

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.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com