Preparation:
Combine wine, onion and garlic in a saucepan. Heat to boiling and simmer 5 minutes. Cool and discard the strained solids. Add this liquid to the dry mustard and stir until smooth. Blend in honey, oil, and salt. Return to the saucepan and heat slowly until thickened. Stir constantly. Allow the mixture to cool and place it in a covered jar. Age the mustard 6 to 8 weeks, or to suit your taste, then refrigerate it. Take 1 c of the Basic Dijon-Style Mustard and add one of the following to create variations: Honey Dijon: Add 1/2 c honey. Hot Honey Mustard: Add 3/4 c dry mustard and 1/2 c honey. Citrus Mustard: 1 tb of lemon, lime or orange juice and 1 tb honey. Jalapeno Mustard: 2 tb canned jalapeno peppers (chopped) and 1 tb juice from the can. Dried Herb Mustard: 1 tb of dill weed, lemon thyme, rosemary, tarragon, or basil. |
