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Basic Dijon Style Mustard


2 c Dry white wine
1 lg Onion, chopped
3 Garlic cloves, pressed
1 c (4oz) dry mustard
3 tablespoon Honey
1 tablespoon Oil
2 teaspoon Salt

Combine wine, onion, and garlic in a saucepan.
Heat to boiling and simmer 5 minutes.
Cool and discard strained solids.
Add this liquid to dry mustard, stirring constantly until smooth.
Blend in honey, oil, and salt.
Return to saucepan (have hankies ready or hold face away from steam) and heat slowly until thickened stirring constantly.
Cool; place in a covered jar.
Age in cool, dark place 2 to 8 weeks, depending upon pungency desired, then refrigerate.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.