Growing up in a hospitality business, one learns the tricks of the trade regardless whether you employ these creative endeavors or not .. Here is a family home made Dijon from scratch ..
Recipe:
1 large shallot or if you prefer a médium sized onion ( I use shallot )
2 Cups of French Burgundy White Wine
2 cloves of finely minced garlic
1 cup of White mustard powder
1 tablesp of Bio or Organic French Provençal Evoo (extra virgin olive oil )
2 tsps of coarse mineral based salt
Procedure:
1) In a saucepan, combine the wine, the finely minced garlic & the shallot finely minced.
2) Simmer and heat to boiling for 5 minutes.
3) Let cool & discard all solids.
4) Add the mustard powder ..
5) Whisk or combine until silky smooth.
6) Now, add the Evoo and the salt ..
7) Heat on a slow low flame until thickened ..
8) Pour the mixture into sterilised jars and let cool overnight on your counters.
9) It must be refrigerated for at least 2 weeks so that the mustard concoction ages and forms a mustard ..
It is quite amazingly exceptional ..
Recipe:
1 large shallot or if you prefer a médium sized onion ( I use shallot )
2 Cups of French Burgundy White Wine
2 cloves of finely minced garlic
1 cup of White mustard powder
1 tablesp of Bio or Organic French Provençal Evoo (extra virgin olive oil )
2 tsps of coarse mineral based salt
Procedure:
1) In a saucepan, combine the wine, the finely minced garlic & the shallot finely minced.
2) Simmer and heat to boiling for 5 minutes.
3) Let cool & discard all solids.
4) Add the mustard powder ..
5) Whisk or combine until silky smooth.
6) Now, add the Evoo and the salt ..
7) Heat on a slow low flame until thickened ..
8) Pour the mixture into sterilised jars and let cool overnight on your counters.
9) It must be refrigerated for at least 2 weeks so that the mustard concoction ages and forms a mustard ..
It is quite amazingly exceptional ..