Low-Fat Dijon Mustard



2 cups



1/2 cup cold water
1 cup dry mustard
1-1/4 cup dry white wine
1-1/4 cup white wine vinegar
1 sm. onion, chopped
1/2 cup chopped shallots
3 cloves garlic, pressed or
8 whole allspice
1-1/2 tsp. salt
1-1/2 tsp. sugar
1 tsp. dry tarragon
2 bay leaves


Smoothly stir 1/2 cup cold water into 1 cup dry mustard; let stand for at least 10 minutes.

Meanwhile, in a 2-3 quart non corrosive pan, combine dry white wine and white wine vinegar, onion or shallots, garlic, bay leaves, allspice, salt, sugar and tarragon. Bring to a boil and cook uncovered until reduced by half (or slightly more for a hotter mustard) 15 to 20 minutes.

Pour mixture through a wire strainer into mustard paste pressing juices out. Blend and cook, stirring occasionally in the top of a double boiler over simmering water until as thick as very heavy cream (10-15 minutes; mixture thickens slightly more as it cools). Let cool. Pack into small covered jars or crocks. Refrigerate for up to 2 years.

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