REC: Dijon Style Mustard with variations

Dijon Style Mustard

This is a basic dijon style mustard that can be used to make
many other variations.

Dry mustard can be store bought (Colmans, etc) or better yet,
make your own by grinding yellow mustard seeds to a very fine
powder. The latter is much more economical and it's just as
good.

Makes about 1 cup

3/4 C dry mustard
1 1/2 C dry white wine
1/2 white onion, chopped
3 garlic cloves
2 T honey, or substitute splenda
2 T olive oil, or any vegetable oil
1 t salt
1 t black pepper

Combine wine, onion and garlic in a saucepan and simmer gently for
5 minutes. Cool and strain. Discard solids and return liquid
to saucepan.

To the liquid add the mustard powder, honey, oil, salt and pepper.
Heat gently and whisk ingredients until thickened.

Store in a jar at room temperature for 2-3 weeks to mellow the flavors.
It will then be ready for use. Store in refrigerator thereafter.

VARIATIONS:

Shallot Mustard

1 C dijon style mustard
1 large shallots, minced
1 t sugar, or 1/2 packet splenda

Whisk together ingredients. Store in a jar with a tight fitting lid.

Herb Mustard

1 C dijon style mustard
1 T Herbes de Provence, or other herbs
splash of dry vermouth

Whisk together ingredients. Store in a jar with a tight fitting lid.

Orange Mustard

1 C dijon style mustard
1/2 C orange marmalade
2 T dry mustard

Whisk together ingredients. Store in a jar with a tight fitting lid.

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