Lisa Atwood, Rebecca Courchesne, Rick Field

Dijon-Style Mustard

Name: Dijon-Style Mustard
Yield: Makes 2 half-pint (8-fl oz/250-ml) jars
Ingredients: 1⅓ cups (4 oz/125 g) dry mustard; 2 tsp sugar; 2 tsp salt; 3 cloves garlic, finely chopped; 2 cups (16 fl oz/500 ml) dry white wine or flat Champagne; 1 yellow onion, chopped

Preparation info

Makes
2
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

The famed mustard associated with Dijon, France, is easy to make. Some versions require grinding whole mustard seeds and spices. This one champions simplicity by combining dry mustard with a few essential ingredients. The result is smooth and creamy, and not too hot.

Ingredients

1⅓ cups (4 oz/125 g) dry mustard
2

Sauce
Gluten-free
Vegan

Method

Have ready hot, sterilized jars and their lids.

In a bowl, stir together the mustard and ½ cup (4 fl oz/125