Saturday, March 13, 2010

Dijon Mustard

There was a time when a jar of dijon mustard would last in my fridge for up to a year. In fact, when I began this project in October, I was finishing up a jar and there were two full jars in the pantry, a surplus that meant we were prepared for the Big One, or the Apocolypse or a large Bratwurst party. I thought the day would never come that I would need to make my own with such bounty. Well as the variety of available condiments fell by the wayside, dijon mustard took on more and more importance. In fact, thanks to the genius of Thomas Keller, we practically can't even eat a roast chicken without it anymore. And since roast chicken makes a weekly appearance in our house, we ran out of dijon a few weeks ago. Yellow, Spicy Brown, Honey Mustard, we still have all of these and they each have their place. (However that place is mostly on foods I do not yet have the wherewithal to make...) So we have been feeling the loss of the dijon. So tonight we set it to right. I found this recipe on, it said it came from Colorado Cache Cookbook (1978). I am always comforted by recipes published in the 1970's, it's post the 1950's Cool Whip revolution of industrial food and before the onset of mass production of high-fructose corn syrup and the low-fat overthrow of the 1980's. The 70s, in my mind was a brief revival of real food eating. And Dijon mustard has a very 1970's feeling of sophistication. Like something you would serve on the side at a Fondue/Key Party.

2 c Dry white wine
1 c Chopped Onion (I used a shallot. I think it was fine.)
2 Cloves Garlic, minced
4 oz Dry Mustard (I only had 2 oz of dry mustard, and...Get ready to be shocked...didn't check this until I already started boiling the wine... but it was ok, I halved the rest of the recipe and used the leftover wine in a salad dressing)
2 Tb  Honey
1 Tb Vegetable Oil
2 tsp Salt
4 drops Tabasco sauce (or whatever hot sauce you've got.)

Combine wine, onion, and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Set aside and cool.
Put dry mustard into a small sauce pan and strain cooled wine mixture into it. Beat until very smooth. Add remaining ingredients and heat slowly, stirring constantly until mixture thickens.

Cool. Pour into a non-metal container (like an old, cleaned, mustard jar) and cover. Chill at least 2 day to blend flavors.

Well I served it immediately. It was extremely strong. Clear your sinuses, bring tears to your eyes, "i just ate a spoonful of horseradish" strong. So I think the instructions probably mean, chill at least 2 days to let the mustard mellow out a bit... I hope so anyway. I'll let you know. This did not stop me from slathering it all of my chicken though. It just meant I had to blow my nose a few times and made some very amusing faces.


  1. Is there any left over??? Can I have some???

    I think you should try to reverse engineer some French's Yellow Mustard.

  2. When you come to visit I will make a cake with frosting and French's Yellow mustard. Maybe together, we'll see.