BASIC DIJON-STYLE MUSTARD Plus Honey Mustard.
This must be made in advance since it must age to the right amount of sharpness. This mustard makes a wonderful gift. Package in an attractive jar and attach a label indicating that the mustard was made with your own honey.
500 ml 2 cups dry white wine
1 1 large onion, chopped
3 3 cloves garlic, minced or pressed
250 ml 1 cup dry mustard
45 ml 3 tablespoons honey
5 ml 1 teaspoon vegetable oil
10 ml 2 teaspoons salt
Combine wine, onion, and garlic in pan. Heat to boiling and simmer 5 minutes. Cool, strain and discard solids. Add the liquid to dry mustard and stir until smooth. Blend in honey, oil and salt. Return to pan and heat slowly until thickened while stirring constantly. Cool. Place in jars. Age 6 to 8 weeks at room temperature, then refrigerate.
To make Honey Mustard: Add 125 ml (1/2 cup) honey to 250 ml (1 cup) basic mustard.