Can't Cut the Mustard
Aug. 22nd, 2013 07:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe was the final piece in house-made Reubens: Dijon mustard.
2 cups white wine
1 large onion, chopped
3 garlic cloves, minced (I used... more.)
1 cup mustard powder
3 Tbsp honey
1 Tbsp vegetable oil or Canola oil (Really? Rapeseed, aka canola, is a vegetable.)
2 tsp salt
Combine wine, onion, and garlic in a saucepan. Heat to boiling and simmer for 5 minutes. Cool and discard the solids. Add the dry mustard, stirring constantly until smooth. Blend in honey, oil, and salt. Heat slowly until thickened, stirring constantly.
Pour into a glass jar, cool, and let sit on the counter at room temperature overnight. Refrigerate for two weeks before using.
What worked: It was mustard.
What didn't: There was no Dijoniness to it. I measure it against what I had in France - and the closest I regularly get is from Trader Joe's, which is pretty darn good. If that is a 9 out of 10, this version is about a 2. No heat, no acid, no sweetness even. Just... yellow.
Will I make it again? No.
2 cups white wine
1 large onion, chopped
3 garlic cloves, minced (I used... more.)
1 cup mustard powder
3 Tbsp honey
1 Tbsp vegetable oil or Canola oil (Really? Rapeseed, aka canola, is a vegetable.)
2 tsp salt
Combine wine, onion, and garlic in a saucepan. Heat to boiling and simmer for 5 minutes. Cool and discard the solids. Add the dry mustard, stirring constantly until smooth. Blend in honey, oil, and salt. Heat slowly until thickened, stirring constantly.
Pour into a glass jar, cool, and let sit on the counter at room temperature overnight. Refrigerate for two weeks before using.
What worked: It was mustard.
What didn't: There was no Dijoniness to it. I measure it against what I had in France - and the closest I regularly get is from Trader Joe's, which is pretty darn good. If that is a 9 out of 10, this version is about a 2. No heat, no acid, no sweetness even. Just... yellow.
Will I make it again? No.
