|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Basic Dijon-Style Mustard|
|Contributed by: Robin Hinsdale||Added: Oct 07, 2007 at 08:35 PM|
Basic Dijon-Style Mustard
(Os, you can try substituting a really dry red wine for the white--it won't be 'classic' dijon, but it'll still be pretty tasty. If honey is an avoid for your blood type, try a bit of evaporated cane juice or some agave nectar).
This recipe is from Anna Michelle Jordan, author of The Good Cook's Book of Mustard (copyright 1996).
For more mustard recipe variations, go to Robin's blog.
How to make it:
- 2 cups (470 ml) dry white wine
- 1 large onion, chopped
- 3 garlic cloves, pressed
- 1 cup (240 ml) dry mustard
- 3 Tablespoons (45 ml) honey [or BTD compliant sweetener]
- 1 Tablespoon (15 ml) olive oil [or BTD compliant oil]
- 2 Teaspoons (10 ml) sea salt
- Combine wine, onion, and garlic in a saucepan.
- Heat to boiling and simmer 5 minutes.
- Cool and discard strained solids.
- Add this liquid to dry mustard, stirring constantly until smooth.
- Blend in honey, oil, and salt.
- Return to saucepan (have hankies ready or hold face away from steam) and heat slowly until thickened stirring constantly.
- Place in a covered jar.
- Age in cool, dark place 2 to 8 weeks, depending upon pungency desired, then refrigerate.