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Thousand Island Spread
Dijon-Style Mustard
Horseradish Mayonnaise
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Dijon-Style Mustard
| Recipe courtesy of Gourmet Magazine |
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Difficulty: Easy
Yield: about 2 cups
User Rating: No
Rating
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3/4 cup hot mustard
flour/powder
1/4 cup very cold water
1 cup cider vinegar
1 cup dry white wine
1/2 cup minced yellow onion
1/4 cup minced shallots
3 tablespoons minced garlic
1 bay leaf
2 teaspoons black peppercorns
4 whole juniper berries
2 tablespoons cold fresh lemon juice
2 teaspoons kosher salt
2 teaspoons sugar
In a bowl stir together mustard
flour and water to make a paste. In a saucepan combine
vinegar, wine, onion, shallots, garlic, bay leaf,
peppercorns, and juniper berries and bring mixture to a
simmer over moderate heat. Simmer mixture until reduced
by two thirds. Strain mixture, cover and chill.
Stir the chilled vinegar reduction into the mustard
paste. Add the lemon juice, salt and sugar and stir to
combine. Let mixture stand for at least 20 minutes.
Transfer the mustard mixture to a saucepan, bring to a
simmer over low heat and cook for 15 minutes. Remove
from heat and allow to cool. Transfer to a sterile jar
and seal tightly, and store on a dark, cool shelf for at
least a month or up to 6 weeks, before using. Mustard
will mellow with age. Mustard should be refrigerated
once open and will keep for 6 months.
HONEY MUSTARD
1 cup hot mustard flour/powder
1/4 cup cold water
1/2 cup rice wine vinegar
1/4 cup honey
1 tablespoon finely minced garlic
1 teaspoon kosher salt
In a bowl stir together the
mustard flour and water to make a paste and let sit for
20 minutes. Add the rice wine vinegar, honey, garlic and
salt and stir to combine. Transfer the mixture to
sterile jar and seal tightly. Store on a dark, cool
shelf for 3 weeks before using. Mustard should be
refrigerated once open and will keep for 6 months.
Yield: 2 cups
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