Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!newsfeed.enteract.com!newspeer2.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Carole Newsgroups: rec.food.recipes Subject: CORRECTION: Spicy Homemad Dijon Style Mustard Followup-To: rec.food.cooking Date: Fri, 2 Jun 2000 19:31:38 -0500 Organization: interl.net Lines: 45 Approved: phill@rt66.com Message-ID: <200006030031.e530VcD06471@mail.interl.net> Reply-To: Carole NNTP-Posting-Host: shimi.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42281 Please replace the ingredient white grapefruit juice with white grape juice, it was mistyped. Sorry about this. Carole * Exported from MasterCook * Spicy Homemade Dijon Style Mustard Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Condiment Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups white grape juice 1 cup dry white wine 1 1/2 tablespoons white wine vinegar 1 teaspoon salt 1/4 teaspoon white pepper 1 large shallot -- finely chopped 2/3 cup mustard powder 1 tablespoon olive oil honey -- to taste In a saucepan, combine 1 cup of the grape juice, the wine, vinegar, salt, pepper and shallot. Place over medium heat and cook until reduced by half. In another saucepan, simmer the remaining 1/2 cup grape juice over medium-low heat for 5 minutes. Set aside. Place the mustard powder in the container of a blender. With the motor running, and using a fine-mesh sieve, strain the wine-and-juice reduction through the lid opening of the blender. Add the oil and blend for a few more seconds. Scrape the mustard into a bowl and let stand 1 hour. Correct the texture and seasoning by adding 1 teaspoon at a time of the reserved grape juice and a little honey. Keeps refrigerated for 1 month. Yield: About 3/4 cup. By: Carole - - - - - - - - - - - - - - - - - - ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.