Dijon-Style Mustard
By: Anonymous
Published: Thursday, February 11, 2010 - 11:35pm

Ingredients




2 tablespoons Yellow mustard seed
tablespoon Dry mustard
2 tablespoons Water
2 tablespoons White wine
2 tablespoons White wine vinegar
teaspoon Salt
teaspoon Ground turmeric

Preparation

1 Grind the mustard seed to a fine consistency. Mix the ground mustard with the dry mustard powder and water in a small bowl, cover with plastic wrap, and set aside overnight. Combine the mustards with the wine, vinegar, salt, and turmeric in a blender or mini-food processor. Puree until smooth. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months. 2 YIELD: 1/2 cup 3 NOTES :This recipe yields a mustard of medium consistency; if you prefer a very coarse stone-ground consistency, whisk the mustard mixture and the remaining ingredients together rather than pureeing.