| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Val’s, Sauces, Mixes, Mustards | 2 | Cups | ||
INGREDIENTS
| 1/2 | c | COLD WATER |
| 1 | c | DRY MUSTARD |
| 1 1/3 | c | DRY WHITE WINE |
| 1 1/3 | c | WHITE WINE VINEGAR |
| 1 | sm | ONION, CHOPPED OR |
| 1/2 | c | CHOPPED SHALLOTS |
| 3 | LARGE CLOVES GARLIC PRESSED | |
| 2 | BAY LEAVES | |
| 8 | WHOLE ALLSPICE | |
| 2 | ts | EACH SALT AND SUGAR |
| 1 | ts | DRY TARRAGON |
INSTRUCTIONS
SMOOTHLY STIR COLD WATER INTO DRY MUSTARD LET STAND FOR AT LEAST 10 MINUTES MEANWHILE IN A 2 TO 3 QUART NON-CORROSIVE PAN COMBINE WINE AND VINEGER, ONION OR SHALLOTS GARLIC, BAY LEAVES, ALLSPICE, SALT SUGAR AND TARRAGON. BRING TO A BOIL UNCOVERED AND REDUCE BY HALF APPRX. 15 TO 20 MINUTES. POUR WINE MIXTURE THROUGH A WIRE STRAINER INTO MUSTARD PASTE PRESSING ALL JUICES OUT. STIR TO BLEND AND POUR INTO TOP OF DOUBLE BOILER OVER SIMMING WATER. COOK STIRING OCCASIONALLY UNTIL AS THICK AS VERY HEAVY CREAM APPRX. 10 TO 15 MINUTES; MIXTURE THICKENS SLIGHT MORE AS IT COOLS. LET COOL AND PACK INTO Sm JARS OR CROCKS AND COVER TIGHTLY. STORES UP TO 2 YEAR. HONEY DIJON: OMIT TARRAGON AND AFTER COOKING ADD 1/4 c EACH OF HONEY AND DARK CORN SYRUP. Posted to MM-Recipes Digest V4 #4 by valerie@nbnet.nb.ca (valerie) on Feb 01, 1999
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