Dijon Mustard

Author: Thora Toft April 4, 2017

Dijon mustard is a very popular condiment. Making your own at home is a great way to add a delicious, all natural version to your meal planning. This recipe tastes great and is easy to make.

Dijon mustard in a small wooden bowl on a platter with sausage medallions — Image by: Shari's Berries

Prep time: 15 minutes Cook time: 30 minutes Makes: 3 cups Difficulty: Medium

• Gluten free • Dairy free • Egg free • Grain free • Soy free •

There are a variety of different ways to prepare mustard. Try out some different variations and types, and find the ones that you like the best. If you prefer more of a bitter taste, then find a recipe that is boiled, such as this one. If you prefer a sweet mustard, then use a recipe that does not involve cooking or boiling. Try the Yellow Mustard, or the Whole Grain Dijon Mustard recipes for uncooked versions.

Use all organic ingredients, ensure any dried spices are labeled certified gluten free and ensure any packaged ingredients are labeled gluten free, including the wine.

Ingredients:

•	1 cup Onions, chopped
•	2 cloves Garlic, minced
•	2 tablespoons Honey, raw and unfiltered
•	4 ounces Dry mustard
•	1 tablespoon Coconut oil or Homemade Lard
•	2 teaspoons Sea salt
•	4 drops Tabasco sauce
•	2 cups Dry white wine

Directions:

Chop the onions into small pieces. Mince the garlic. In a small pot, combine the garlic, wine, and onion, and bring to a boil.
Turn the heat to low. Simmer for about 5 minutes, uncovered.
Remove from the heat and pour the mixture into a glass bowl. Set aside and let it cool.
Put the dry mustard into a clean small saucepan. Strain the wine / vegetable mixture into the pan, removing the onion and garlic. Mix well until it's a nice, smooth texture. Add the Tabasco sauce, sea salt, oil / lard, and honey. Mix thoroughly.
Reduce the heat to low and stir constantly until the mixture has thickened. Don't leave the mixture unattended. At this point, once it starts to thicken, constant stirring ensures a good consistency.
Once thickened, remove the mixture from the heat. Store in a glass jar. It can be kept for up to 8 weeks.
It's recommended to put the mustard in the refrigerator for about 2 days before eating, to help blend all the flavors.

Tips:

After separating the garlic and onion, use it to flavor soup stock or simply add it while making your dinner.

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