Mustard

Dijon Mustard

It's pretty spicy to start out, but gets mellower as it ages in the fridge. Of course, we don't always wait!

It’s condiments week here at the Liberated Kitchen! Yesterday, I posted my Ranch Style Dressing and day before I posted my Lactofermented Mayonnaise recipes. Next up? Mustard!

We love our mustard sweet and just a teeny bit spicy. You can up the dry mustard if you like a little more spice.

Dijon Mustard makes 1 pint
1 c dry white wine (I use pinot gris)
1 c white wine vinegar
1 large onion, chopped
3 cloves garlic, minced
2.5 oz dry mustard powder (up to 4 oz if you like it spicy!)
3 T honey
1 T duck fat (or other neutral-flavored cooking fat)
2 t salt

  1. Combine wine, vinegar, onion, and garlic in medium saucepan. Bring to a boil and reduce heat. Simmer for 5 minutes.
  2. Let cool slightly, strain, and discard solids.
  3. Add the dry mustard powder slowly while whisking constantly. Whisk out any lumps.
  4. Blend in remaining ingredients.
  5. Heat over medium heat, stirring constantly until slightly thickened.
  6. Store in the fridge. Let age 2-8 weeks before consuming to mellow the flavors.

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