Aged Dijon Mustard Delight
Unlock the rich flavors of homemade Dijon Mustard with this delightful recipe inspired by Sara Moulton. Ideal for enhancing sandwiches, salad dressings, and charcuterie boards, this mustard is crafted with a blend of aromatic ingredients that develop depth and character over time. Share a special culinary experience with friends and family, as this mustard needs a six-week aging process to mellow and strengthen its flavors. A heartfelt thanks to Chef #17803 for uncovering the essential hot mustard powder from Penzeys. Get ready to elevate your dishes with this tangy concoction that’s perfect for gatherings or as a handcrafted gift.
N/A
Servings
37.5
Calories
13
Ingredients
Ingredients
Hot mustard powder
3/4 cup (none)
Very cold water
1/4 cup (none)
Cider vinegar
1 cup (none)
Dry white wine
1 cup (none)
Yellow onion, minced
1/2 cup (minced)
Shallot, minced
1/4 cup (minced)
Garlic, minced
3 tablespoons (minced)
Bay leaf
1 (none)
Whole black peppercorns
2 teaspoons (none)
Whole juniper berries
4 (none)
Very cold lemon juice
2 tablespoons (none)
Kosher salt
2 teaspoons (none)
Sugar
2 teaspoons (none)
Instructions
1
In a medium bowl, combine the hot mustard powder with the very cold water, stirring until a smooth paste forms. Set aside to thicken.
2
In a large saucepan, mix together the cider vinegar, dry white wine, minced yellow onion, minced shallots, minced garlic, bay leaf, whole black peppercorns, and whole juniper berries. Bring the mixture to a simmer over moderate heat.
3
Allow the mixture to simmer gently until it has reduced by two-thirds, intensifying in flavor. Once reduced, strain the mixture through a fine mesh sieve into a bowl to remove solids. Let it cool to room temperature, then cover and refrigerate until chilled.
4
Once chilled, carefully stir the vinegar reduction into the mustard paste. Add the very cold lemon juice, kosher salt, and sugar. Mix well until fully combined. Let the mixture stand for at least 20 minutes to meld flavors.
5
Transfer the mustard mixture back to the saucepan, bringing it to a gentle simmer over low heat. Allow it to cook for 15 minutes, stirring occasionally. Remove from the heat and let cool completely.
6
Pour the cooled mustard into a sterilized jar, seal tightly, and store it in a cool, dark place for a minimum of six weeks before using. This mustard, once opened, should be refrigerated and consumed within six months. Enjoy the depth of flavor that develops as it ages!
Nutrition Information
0g
Fat
9.4g
Carbs
0.2g
Protein
22.5mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Aged Dijon Mustard Delight?
Aged Dijon Mustard Delight is a rich homemade mustard recipe inspired by Sara Moulton, perfect for sandwiches, dressings, and charcuterie.
How long does this mustard need to age?
This mustard requires a six-week aging process in a cool, dark place to mellow and strengthen its flavors.
What kind of mustard powder should I use?
The recipe specifically calls for hot mustard powder, with a recommendation for the version from Penzeys.
How do I prepare the initial mustard paste?
Combine 3/4 cup of hot mustard powder with 1/4 cup of very cold water and stir until a smooth paste forms.
What liquids are used for the reduction?
The reduction is made using one cup of cider vinegar and one cup of dry white wine.
What aromatics are added to the vinegar reduction?
The mixture includes minced yellow onion, minced shallots, minced garlic, a bay leaf, black peppercorns, and juniper berries.
By how much should the vinegar mixture be reduced?
The mixture should simmer until it has reduced by two-thirds to intensify the flavor.
Do I leave the solids in the reduction?
No, the reduction should be strained through a fine mesh sieve to remove the solids before being chilled.
When do I add the lemon juice?
The very cold lemon juice is stirred into the mustard paste along with the chilled vinegar reduction.
What seasonings are included in the recipe?
The recipe uses two teaspoons of kosher salt and two teaspoons of sugar.
How long should the mixture stand before its final cook?
Let the mixture stand for at least 20 minutes to allow the flavors to meld.
What is the final cooking step?
Bring the mustard back to a gentle simmer over low heat and cook for 15 minutes while stirring occasionally.
How should the finished mustard be stored?
Pour it into a sterilized jar, seal tightly, and store in a cool, dark place for at least six weeks.
Does the mustard need to be refrigerated?
Once the jar is opened, the mustard must be refrigerated.
What is the shelf life of this mustard?
Once opened, the mustard should be consumed within six months.
How many calories are in a serving?
There are approximately 37.5 calories per serving.
What is the fat content of this recipe?
This recipe contains 0g of fat.
How many carbohydrates are in the mustard?
Each serving contains approximately 9.4g of carbohydrates.
Is there protein in this mustard?
Yes, there is a small amount of protein, approximately 0.2g per serving.
How much sodium is in the recipe?
There is approximately 22.5mg of sodium per serving.
Who provided the suggestion for the mustard powder?
Chef #17803 is credited for uncovering the essential hot mustard powder used in this recipe.
How many ingredients are required in total?
The recipe requires 13 distinct ingredients.
What type of garlic should be used?
The recipe calls for 3 tablespoons of minced garlic.
Can I use any white wine?
The recipe specifies using a dry white wine for the best results.
How many juniper berries are needed?
The recipe requires four whole juniper berries.
What is the amount of minced shallots needed?
You will need 1/4 cup of minced shallots.
Is this mustard suitable for gifting?
Yes, it is described as a perfect handcrafted gift for friends and family.
What is the preparation for the yellow onion?
The yellow onion should be finely minced before adding it to the saucepan.
Are there any fibers or cholesterol in this recipe?
No, the recipe contains 0g of fiber and 0mg of cholesterol.
What tags are associated with this recipe?
Tags include mustard, condiment, homemade, dijon, sara moulton, and gift.