Dijon Mustard
Yield
6 servingsPrep
30 minCook
?Ready
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
white wine
dry |
*
|
| 1 | cup |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 4 | ounces |
dry mustard
|
|
| 2 | tablespoons |
honey
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | teaspoons |
salt
|
|
| 4 |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
white wine
dry |
*
|
| 237 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 115.6 | ml/g |
dry mustard
|
|
| 3E+1 | ml |
honey
|
|
| 15 | ml |
vegetable oil
|
|
| 1E+1 | ml |
salt
|
|
| 4 |
red hot pepper sauce
|
*
|
Directions
Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes.
Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth.
Add remaining ingredients.
Heat slowly, stirring constantly until mixture thickens.
Cool.
Pour into a non-metal container and cover. Chill at least 2 days to blend flavors.
