Dijon Mustard with Tarragon
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!
Ingredients:
- 1 cup White Wine
- 1/2 cup Onion, chopped
- 1 clove Garlic, minced
- 1/2 cup (2 oz) Dry Mustard
- 1/4 tsp Tarragon, crushed
- 1 Tbsp Honey
- 1/2 Tbsp Oil
- 1/2 tsp Salt
- 2 drops of Tabasco Sauce
Directions:
- In small saucepan; combine wine, onion and garlic. Bring to a boil. Lower heat and simmer for 5 minutes. Pour mixture into a glass bowl to cool.
- In small saucepan; add dry mustard and tarragon. Strain wine mixture into saucepan with dry mustard. Beat mixture until smooth.
- In mustard mixture; add honey, oil, salt and Tobasco.
- Stirring constantly, slowly heat mixture until it thickens. Cool.
- Scoop mustard into covered glass jars or glass bowl. Refrigerate for approximately two weeks to round out the flavors.
Tags:
condiments
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