Dijon-Style Mustard

Are you a Dijon mustard fan who gasps at the price? This faux Dijon rates high!

Dijon-Style Mustard:

½ c. (125 mL) cold water

1 c. (250 mL) powdered mustard

1-⅓ c. (330 mL) dry white wine

1-⅓ c. (330 mL) white wine vinegar

1 small onion, chopped

3 large garlic cloves, crushed or minced fine

2 medium-sized bay leaves

8 whole allspice

1 tsp. (5 mL) salt

2 tsp. (10 mL) granulated sugar

1 tsp. (5 mL) dried leaf tarragon

Stir water into mustard powder until no lumps remain, letting stand at least 10 min. to deepen flavor. In large enamel or stainless steel saucepan, combine wine, vinegar, onion, garlic, bay leaves, allspice, salt, sugar, and tarragon. On medium heat, boil mixture until reduced by more than half, 15-to-20 min.

Pour vinegar mixture through a wire sieve into mustard paste, pressing out all juices and trapping onion and bay leaves. Cook in stainless steel double boiler (see Note) over simmering water 10-to-15 min. or until mixture thickens to the consistency of heavy cream. Mixture will continue to thicken as it cools. Cool, cover, and refrigerate. Yields 1-½-to-2 c. mustard.

Note: No double boiler? Improvise by placing a stainless steel bowl over a pot of simmering water. Cook as above.