Dijon mustard has a bolder, more pungent flavor than its yellow mustard counterparts. The main ingredient is vinegar, wine or, in some cases, freshly squeezed grape juice.
Dijon mustard recipes also tend to use the darker mustard seeds, which offer the strongest flavor. Mustard seeds can be white, yellow, brown, gray or black. Additional flavors that are added include cloves and cinnamon.
While it make take months of experimentation in order to find the tangy blend that's right for you, the process of actually making Dijon mustard is relatively easy. Simply grind the mustard seeds, and start adding ingredients. If you're in a hurry, use dry mustard.
Dijon Mustard Recipe
Ingredients You Will Need:
1 ½ cups dry mustard powder
½ cup water
1 tablespoon crushed mustard seeds
4 cloves garlic, minced
½ cup onion, minced
?" cup fresh grape juice or wine vinegar
1 ½ cups white wine
1 ½ teaspoon sugar
1 teaspoon salt
2 bay leaves
½ teaspoon allspice
Stir the water and powdered mustard together until the mustard is devoid of lumps. Put the mustard seeds, garlic and onion through a coffee grinder. Mix the vinegar, wine and all remaining ingredients together, and simmer for about 20 minutes or until reduced by half.
For a super-fine, pasty-smooth mustard, strain the end product. Pour the mustard into small sterilized jars, and store in the refrigerator for up to several months.
Mango salsa recipes go well with chips at lunch or grilled fish at dinner. They are also great with pork chops and in salads or mixed in with rice. By adding apples or other fresh fruit, such as pineapple, avocado, oranges or a little bit of coconut, you can create a taste that is reminiscent of the tropics.
Home made salsa has been a favorite for generations. Many families have a special family recipe that has been handed down to each family and they've continued on with the tradition of making their own salsa.
Born and raised in southern Arizona, I developed a sense of what is considered good Mexican food at an early age. My mother, especially, was important in this development as she was one of the finest Mexican cooks I had ever known.