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Low fat Dijon Mustard

  • 1/2 cup cold water
  • 1 cup dry mustard
  • 1 1/4 cup dry white wine
  • 1 1/4 cup 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 teaspoon salt
  • 1 1/2 teaspoon 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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