Dijon mustard
1 serving
35 minutes
Dijon mustard is a true embodiment of French culinary elegance. Originating from Burgundy, this spicy sauce has become an integral part of global gastronomy. Its exquisite taste is a harmonious blend of the sharpness of mustard, the softness of honey, and the depth of white wine. A slight acidity and subtle garlic aroma add a special refinement to it. Dijon mustard pairs perfectly with meat dishes, especially roast beef, duck, and baked pork. It also serves as an excellent base for sauces, dressings, and marinades, highlighting the richness of ingredient flavors. Made using a traditional recipe, this mustard delights with its naturalness and complex, layered flavor profile that unfolds with each new stroke of culinary art.
1
Chopped onion, wine, honey, and minced garlic are placed in a pot and mixed.
- Onion: 1 head
- Dry white wine: 1 glass
- Honey: 1 tablespoon
- Garlic: 1 clove
2
Place the pot on the fire, bring to a boil, and cook for 5-7 minutes on low heat.
3
Then we cool the mixture and strain it.
4
Add mustard powder and whisk with a mixer or whisk.
- Dry mustard: 50 g
5
After that, pour in oil, add a few drops of Tabasco or tomato paste, and salt. Mix well.
- Vegetable oil: 1 teaspoon
- TABASCO®: to taste
- Salt: 1 teaspoon
6
We put the mustard mixture in a pot on low heat and cook, stirring constantly, until the mixture thickens like sour cream.
7
Cool it down, pour the mustard into a glass container with a lid, and place it in the refrigerator for 2 days.