The next course in the Gourmet Club main course was beer marinated kielbasa with a homemade Dijon dipping sauce.
The kielbasa was great. The Dijon sauce was not like the stuff you purchase in the store. It was both sweet and tangy.
The kielbasa was purchased (not made) but I marinated it in some amber beer for eight hours.
The Dijon needs to be made weeks in advance. I ended up making a batch about ten weeks prior to the Gourmet Club.
The original recipe did not include the mustard seed, but I decided to add some.
Giving it the grind.
I decided to leave a variety of textures as I find that interesting to the palate.
Delicious Homemade Dijon Mustard
Prep Time: 10 mins | Cook Time: 6 mins | Makes: cups
- 2 cups dry white wine
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup mustard powder (4 oz)
- 3 tablespoons honey
- 1 tablespoon canola oil
- 2 teaspoons salt
- Add stone ground mustard seeds
1 In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
2 Cool, and discard solids.
3 Add the dry mustard to the cooked liquid, stirring constantly until smooth.
4 Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
5 Pour into a glass jar; cool, let sit on counter at room temperature overnight.
6 Refrigerate for 2-8 weeks to age flavor before using.
Calories Total Fat Saturated Fat Polyunsat. Fat Monounsat. Fat Trans Fat Cholesterol Sodium Potassium Dietary Fiber Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Calcium Iron Vitamin E Magnesium Alcohol Caffeine Calories 641.4 Calories from Fat 226 Total Fat 25.1 g Saturated Fat 1.9 g Cholesterol 0.0 mg Sodium 2348.8 mg Total Carbohydrate 54.7 g Dietary Fiber 7.5 g Sugars 34.7 g Protein 14.5 g