Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Homemade Dijon Mustard
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- #17072
Homemade mustard is surprisingly easy to make and you can adjust the recipe to suit your tastes. The kind of wine you use will alter the flavor so feel free to experiment with different kinds. Verjus historically has been used when making Dijon mustard but any good quality dry white wine should work well.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 tablespoons brown, white or yellow mustard seeds
1/4 cup dry mustard powder
1/4 cup dry white wine or water
2 tablespoons white wine vinegar
1 teaspoon coarse salt or to taste
directions
Place the mustard seeds in a spice grinder and grind as fine as desired.
Place the ground seeds in a bowl and add the dry mustard powder and wine, stir and let sit for 10 minutes.
Add the vinegar and salt and mix well to combine. Place in a jar with a lid and let sit overnight at room temperature. The next day, place in the refrigerator for 4 days or up to 2 weeks before using. This helps ripen the flavor before using.
nutrition data
24 calories, 1 grams fat, 2 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
October 27, 2016
First timer at making mustard. I think it turned out well. I used sauvignon blanc as the wine but I think I'd go less tart next time because it already has vinegar in it. It was super easy to make and kinda fun. Will definitely use this recipe again because the proportions seemed right on to get a good consistency. The flavor of wines vary so much that it's hard to know what you'll like until you try making it once.