Foods that start with D: More of our fun lists of food challenge answers for all of you that have been asked for them! Plus, if you're working on the 'cooking through the alphabet' or 'eating the alphabet' challenges we've got some great foods to try! Just take a look at how many fabulous and unique foods start with the letter D!
1cupshallots(chopped - or use yellow or white onion)
1clovegarlic(minced, or 1 teaspoon)
½cupwhole yellow mustard seeds
2tablespoondry mustard
½tablespoongarlic powder
½teaspoonsalt(to taste)
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Instructions
Add the dry white wine, water, white wine vinegar, shallots (or onions), and garlic to a saucepan. Bring them to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes. Remove from heat and allow to cool to room temperature.
Strain the cooled mixture through a fine mesh sieve into a medium bowl, then discard the onions and garlic. Add the mustard seeds, dry mustard, garlic powder, and salt into the white wine base. Stir then cover the bowl with plastic cling film wrap and leave the mixture out at room temperature for 1-2 days. The mixture will thicken as it sits out.
Blend the thickened mixture using a blender, immersion blender, or food processor until it reaches your desired consistency (smooth or coarse).
Transfer the mustard to a saucepan, add water (as needed) until your mustard is thinned out a bit, and cook over medium-high heat until the sauce begins to bubble. Reduce heat to medium or medium-low and simmer, stirring constantly. Simmer for 8-10 minutes to let the flavors combine, then remove from heat and allow to cool completely before storing.
Store your Dijon in airtight containers (hot, sterilized glass jars are best). Leave ¼-inch space between the top of the mustard and the lid. Gently tamp the jars down to remove any bubbles. Store in the refrigerator for at least 1 week before using.
Notes
To omit the dry white wine, increase the water and white wine vinegar (or distilled white vinegar) amounts to equal and replace the ¾ cup of dry white wine that is called for in the recipeOnce your homemade Dijon mustard starts drying out, darkening in color, or separating, it is time to discard the mustard.