Makes approximately 1 cup
I love the element contributed by the candied ginger in this smooth, sweet mixture. I use this mustard in a variety of recipes and find it is especially good as a dip. Because the base of this mustard is prepared Dijon, lengthy aging is not required. I find the mustard is fine for use after resting for a day. Do store it in the refrigerator, however, so that it maintains its peak of flavor.
Mix the mustard flour with the water to form a smooth paste. Let sit for twenty minutes. Place the Dijon, honey, and gingers in a food processor container, along with the mustard flour mixture and pulse until the mixture is smooth. Store in glass jars.
Variation: When I serve this with Carrot Fritters, I add 2 cloves of minced garlic and 2 tablespoons of minced cilantro to the mustard.
Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Mustard. All Rights Reserved. Reprinted with permission.
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