Dijon mustard is a taste treat, a tangy departure from traditional yellow mustard. Dijon is versatile and can be used not only as a condiment on hamburgers or hot dogs, but added to give a gourmet twist to number of delicious meat, fish and casserole dishes. Making homemade Dijon mustard is easier than you think, requiring only a few minutes of time and some very basic ingredients.
INGREDIENTS: 2 cups champagne or white wine. 2 cloves garlic, finely minced. 1 cup white onion, finely chopped. 4 oz. dry mustard powder. 3 drops Tabasco sauce. 2 tbsp. honey. 1 tbsp. canola or sunflower oil.
Place the champagne or white wine in a small saucepan and bring it to a boil. Add the minced garlic and chopped onion to the hot mixture, and continue to boil for five minutes. Transfer the mixture into a bowl and allow it to cool completely.
Remove the onion and garlic by pouring the mixture through a fine strainer. Put the strained mixture into a saucepan and add the cooled champagne. Add the dry mustard powder and whisk until completely blended.
Heat the mixture on medium heat, stirring constantly with a wire whisk until smooth. Stir in the Tabasco sauce, honey and salt and continue to heat and stir until the mixture thickens.
Remove the saucepan from the heat and allow it to cool completely. Poor the cooled Dijon mustard into a plastic or glass container and store it in the refrigerator. Although the Dijon mustard can be used immediately, leaving it at least 48 hours will allow the flavors to blend.