Why this recipe? One of my favorite meals is a roast beef panini with Dijon mustard fresh from the press! So I decided to tackle making a Dijon Mustard of my own. It is tantalizingly thick, smooth, and creamy with a hint of Tarragon. What's more: it's easy to make—the hard part is waiting a couple of weeks for the flavors to mellow and come together!
The Flip: (per 1 tbsp serving)
- cut the sodium by 75mg
- added tarragon to enhance the mustard
It's very important to give your Dijon a couple of weeks in your refrigerator for the flavors to come together.
I plan on making small jars for special gifts during the holiday! I hope you enjoy!
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