Description
Dijon mustard (FR. Moutarde de Dijon) was invented in 1856 by Jean naigeon. (Jean Naigeon) from Dijon, which replaced the vinegar traditionally used for the preparation of mustard, on sour juice of unripe grapes that made the mustard more tender and lighter.
Ingredients
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Powder mustard
50 g
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Dry white wine
1 cup
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Onion
1 piece
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Garlic
1 tooth
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Honey
1 Tbsp
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Salt
1 tsp
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Vegetable oil
1 tsp
Cooking
Onions sliced, garlic minced,
Put in a saucepan, add the wine, honey and cook for 5 - 7 minutes on low heat.
Strain, add the mustard powder. Whisk.
Add salt, butter, I added 1 tbsp of honey, stir. If the mustard is too runny, put it in a saucepan and on the fire and bring to a boil, stirring a bit – Dijon mustard ready. Cool and put in the fridge.
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