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Homemade Dijon-Style Mustard
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(Recipe ID: 710)
Preparation time: 50 minutes
Source: Vito De Carolis
Make it yourself and amaze your guests!
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
3/4 cups Powdered Yellow Mustard
- 1/4 cup Very Cold Water
1 cup Moscato Wine Vinegar
Ramo d'Oro suggested
- 1 cup Dry Red Wine
- 1/2 cup Yellow Onion, minced
- 1/4 cup Shallot, minced
- 3 Tablespoons Garlic, minced
- 2 teaspoon Whole Black Peppercorns *
- 4 Whole Juniper Berries *
- 2 Tablespoons Cold Fresh Lemon Juice
- 2 teaspoon Coarse Sea Salt *
- 4 Tablespoons Spicy Balsamic Must
- In a bowl, stir together yellow mustard and water to make a paste.
- In a saucepan cimbine "Moscato" vinegar, red wine, onion, shallots, garlic, peppercorns and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduce by two thirds. Strain mixture, cover and chill.
- Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and "Spicy Balsamic Must" and stir to combine. Let mixture stand for at least 20 minutes. Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes.
- Remove from heat and allow to cool. Transfer to a sterile jar and seal tightly, and store on a dark, cool shelf for 45 days, before using.
- Mustard will mellow with age. Mustard should be refrigerated once open and will keep for 6 months.
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