Honey Dijon Mustard may sound like a condiment that is only available at the supermarket. However, if you have the ingredients, real mustard takes less time than finding your car keys.
Full flavored Mustard
There are lots of mustard recipes online, but real mustard should be full flavored, without added fats or proteins. Skip the recipes that contain eggs or mayonnaise as emulsifiers. Those are mustard sauces. Real mustard is just mustard seeds or mustard powder with a few added flavorings. That is it!
Use leftover white wine
If you have leftover white wine, that is the perfect ingredient for your Honey Dijon Mustard. If it is verging on vinegar after being open for a few days, it’s perfect. I like this recipe because the white wine is simmered with onions and garlic for flavoring. However, after the simmering, the onions and garlic are strained out.
Instead of avocado oil, you can use olive oil. However, I preferred the neutral flavor of avocado oil so not to distract from the full mustard flavor.
Honey Dijon Mustard can then become a full-flavored addition for salad dressings, pan sauces or vegetable cream sauces. Whisk a couple of spoonfuls into your favorite vinaigrette. Even store bought vinaigrettes can be improved with a spoonful of homemade mustard. You might be surprised how little of this mustard is needed to give your recipes some “oomph.”
Of course, Honey Dijon Mustard is the perfect accompaniment for Czech Style Klobasnek or Kolaches. Try it on your regular lunch sandwich or your weekend burger.
And of course, in Texas you can add jalapeños. I am not sure if the good people of France would agree or even understand why we Texans add jalapeños to everything. But really, who is asking them? Texans know what they like!
Try making Honey Dijon Mustard and keep a batch in your refrigerator. Always great to have on hand!
Honey Dijon Mustard is the perfect condiment
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 1 cup 1x
Ingredients
1 cup white wine* (240ml)
1/3 cup chopped onion (50g)
1 clove garlic, sliced
½ cup dry mustard (64g)
1/3 cup honey (80ml)
2 tbsp. avocado oil (30ml)
½ tsp. salt (2g)
Pinch cayenne pepper
Instructions
Combine wine, onion and garlic in a saucepan. Bring to a boil and allow to simmer for 5 minutes. Remove from heat and allow to cool. With a slotted spoon, remove the onions and garlic.
Whisk in the dry mustard, honey, avocado oil, salt and cayenne. Return to a boil and gently simmer uncovered for 7-10 minutes, stirring frequently. Cool completely before storing in the refrigerator. Will keep for 1 month.
Notes
*You can use leftover white wine even if it has been uncorked for a few days and has turned to vinegar
Leave a Reply