Dijon-Style Mustard
 

Dijon-Style Mustard

3/4 cup dry mustard
1/4 cup very cold water
1 cup cider vinegar
1 cup dry white wine
1/2 cup minced yellow onion
1/4 cup minced shallots
3 Tbsp. minced garlic
1 bay leaf
2 teaspoons black peppercorns
4 whole juniper berries
2 Tbsp. cold fresh lemon juice
2 tsp. kosher salt
2 tsp. sugar

In a bowl stir together Coleman's Mustard and water to make a paste. In a
saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf,
peppercorns, and juniper berries and bring mixture to a simmer over moderate
heat. Simmer mixture until reduced by two thirds. Strain mixture, cover and
chill. Stir the chilled vinegar reduction into the mustard paste. Add the
lemon juice, salt and sugar and stir to combine. Let mixture stand for at
least 20 minutes. Transfer the mustard mixture to a saucepan, bring to a
simmer over low heat and cook for 15 minutes. Remove from heat and allow to
cool. Transfer to a sterile jar and seal tightly, and store on a dark, cool
shelf for at least a month or up to 6 weeks, before using. Mustard will
mellow with age. Mustard should be refrigerated once open and will keep for
6 months.

Yield: about 2 cups


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