Jam and Preserve Recipes
Dijon Mustard
As smooth as Sacha Distell - this traditional mustard from France cooked, briefly, but made in moments
Ingredients
Wine, white
14 fl oz
375 ml
Onions (medium),
Peeled and chopped
Peeled and chopped
1 each
Garlic Clove,
finely chopped
finely chopped
3 each
Mustard,
dry powder
dry powder
5 oz
125 g
Honey, runny
3 tbsp
Vegetable Oil
1 tbsp
2 tsp
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Method
- Wash the jars and put upside down in a low oven (50-100 deg) to dry and sterilise
- Chop the onion and garlic and combine with the wine, in a medium pan
- Heat to boiling point and then simmer for 5 mins.
- Cool, and either discard the solids by pouring through a sieve, or process the whole lot until really smooth
- Add the dry mustard to the liquid and stir until smooth
- Blend in the honey, oil and salt
- Heat slowly until thickened, stirring continuously
- Pour into the sterilised jars, seal, and leave to cool
- Mature for at least two weeks before serving
How long will it take to make?
Preparation time:
5 mins
Cooking time:
10 mins
Total time:
15 mins
How much?
approx 2 x 200g jars
Look after it
store at ambient temperature, away from strong sunlight and use within one year
Rosie's Preserving School Workshops
Dijon Mustard
Mustard Balls
