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dijon mustard from sara moulton


this recipe is from sara's book "sara moulton cooks at home". homemade mustard needs to be stored at least 6 weeks before using, as it will mellow with age. a special thanks to chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html


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  1. In a bowl stir together mustard flour and water to make a paste
  2. In a saucepan combine vinegar
  3. Wine
  4. Onion
  5. Shallots
  6. Garlic
  7. Bay leaf
  8. Peppercorns
  9. And juniper berries and bring mixture to a simmer over moderate heat
  10. Simmer mixture until reduced by two thirds
  11. Strain mixture
  12. Cover and chill
  13. Stir the chilled vinegar reduction into the mustard paste
  14. Add the lemon juice
  15. Salt and sugar and stir to combine
  16. Let mixture stand for at least 20 minutes
  17. Transfer the mustard mixture to a saucepan
  18. Bring to a simmer over low heat and cook for 15 minutes
  19. Remove from heat and allow to cool
  20. Transfer to a steril jar and seal tightly
  21. And store on a dark cool shelf for at least 6 weeks before using
  22. Mustard should be refrigerated once open and will keep for 6 months

Step 11

Total Time in Minute 43260

Ingredients Count 13

cooking dijon mustard  from sara moulton

See More Relate Photo


Mustard powder


Cider vinegar

Dry white wine




Bay leaf

Whole black peppercorns

Juniper berries

Fresh lemon juice

Kosher salt


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