Deejay's Dijon-Style Mustard
2 cups dry wine
1 large onion, chopped
3 cloves garlic, pressed
1 cup (4 ounces) dry mustard
4 teaspoons grated lemon rind
3 tablespoons honey
1 tablespoon oil
2 teaspoons salt
Combine wine, onion and garlic in a saucepan.
Heat to boiling and simmer 5 minutes.
Cool and discard the strained solids.
Add this liquid to the dry mustard and stir until smooth.
Blend in honey, oil, and salt. Return to the saucepan and heat slowly until thickened.
Stir constantly. Allow the mixture to cool and place it in a covered jar.
Age the mustard 6 to 8 weeks, or to suit your taste, then refrigerate it.
For Dijonaise Style mustard add aout 1/3 mayonaise and stir. This will also make it milder.
Once the mustard has beed refridgerated for a few days add some fresh maynaise to it for a lighter spread for sandwiches. I've been doing this for years because when the kids were young it was to spicey for them so I'd mix it with mayonaise to make it milder. I should have patended the idea then - but who knew?
Deejay’s Blender Mayonnaise
2 large Eggs
2 tablespoons Vinegar
1 teaspoon Salt
1/2 teaspoon Dry mustard
1/4 teaspoon Paprika
1/2 teaspoon Cayenne Pepper
2 cup vegetable oil
2 tablespoons Lemon juice
Put eggs and vinegar in blender. Add salt, dry mustard, paprika, and cayenne blend till mixed.
Run the blender at slow speed, and add the vegetable oil a few tablespoons at a time.
Occasionally stop blender and scrap sides with a spatula. Makes about 3 cups.
There’s no excuse for not making fresh mayonnaise any more!
