Ingredientes para Dijon Mustard From Sara Moulton
- Mustard Powder
- 1/4 cup cold water
- Cider Vinegar
- Dry White Wine
- 1/4 cup finely chopped yellow onion
- Shallot
- 2 cloves minced garlic
- 1 bay leaf
- Whole Black Peppercorns
- 1/2 teaspoon juniper berries
- Fresh Lemon Juice
- Kosher Salt
- 1 tablespoon granulated sugar
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Cómo preparar Dijon Mustard From Sara Moulton
- In a medium bowl, whisk together 1/2 cup dry mustard powder and 1/4 cup cold water until a smooth paste forms. Set aside.
- In a small saucepan, combine 1 cup white wine vinegar, 1/2 cup dry white wine, 1/4 cup finely chopped yellow onion, 2 tablespoons finely chopped shallots, 2 cloves minced garlic, 1 bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon juniper berries. Bring to a simmer over medium heat.
- Reduce the heat to low and simmer gently, uncovered, until the mixture has reduced by two-thirds, about 15-20 minutes.
- Strain the simmered mixture through a fine-mesh sieve into a bowl. Discard the solids. Cover and chill completely in the refrigerator.
- Once the vinegar reduction is chilled, gradually whisk it into the mustard paste until smooth and well combined.
- Stir in 2 tablespoons fresh lemon juice, 1 teaspoon sea salt, and 1 tablespoon granulated sugar. Mix thoroughly.
- Let the mustard mixture stand at room temperature for at least 20 minutes to allow the flavors to meld.
- Transfer the mustard to a small saucepan. Bring to a gentle simmer over low heat and cook for 15 minutes, stirring occasionally.
- Remove from heat and let cool completely to room temperature.
- Transfer the cooled mustard to a sterilized jar, seal tightly, and store in a cool, dark place for at least 6 weeks before using. This allows the flavors to mature and mellow.
- Once opened, refrigerate and use within 6 months.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
0g
Carbs
0g
