What can you add to mustard to make Dijon Mustard?
I am baking chicken breasts. The recipe calls for Dijon style mustard (for the Honey Mustard glaze. I only have spicy brown mustard and regular mustard. Do you think it will be okay to use them? If not how can I make Dijon mustard? If I don’t have the ingredients to make the Dijon should I use regular mustard or spicy brown?
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8 comments a “What can you add to mustard to make Dijon Mustard?”
I”m not sure about how to make dijon mustard, but for chicken i use 1/2 x. miracle whip, 2 tbsp. dijon mustard, 1 tbsp honey. Mix together and brush on chicken.
I personally would use the brown mustard because it has more flavor.
Good luck
You can use the brown mustard and regular mustard and it will be fine. It will have a similar taste to the dijon but not the exact taste as the dijon would have.
The spice Turmeric, makes regular mustard into Dijon. The spicy brown will work as a replacement.
Use the spicy brown mustard, mix in a spoonful of mayonnaise, some honey. That’s about the closest you’ll get to dijon mustard. It tastes quite similar, and since you’re using it to bake with, you’ll never know the difference.
Try horse raddish. It gives it a spicy flavor and a nice kick.
I have to disagree with Mickie K. Dijon is made out of white wine; Grey Poopon (I’m sure the spelling wrong)comes to mind , but I think regular yellow mustard or spicy brown mustard should do fine ; if you have White Wine in the house put some in it, I wouldn’t put much , so it want be to runny ;baste the breasts with it ( the mustard) every 5 to 10 min.Personally I’d use Spicy Brown.
Dijon-Style Mustard Recipe
* 3/4 cups hot mustard powder
* 1/4 cup very cold water
* 1 cup cider vinegar
* 1 cup dry white wine
* 1/2 cup minced yellow onion
* 1/4 cup minced shallots
* 3 Tablespoons minced garlic
* 1 bay leaf
* 2 teaspoons black peppercorns
* 4 whole juniper berries
* 2 Tablespoons cold fresh lemon juice
* 2 teaspoons kosher salt
* 2 teaspoons sugar
PREPARATION:
In a bowl stir together mustard powder and water to make a paste. In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat.Simmer mixture until reduced by two thirds. Strain mixture, cover and chill.
Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt, and sugar and stir to combine. Let mixture stand for at least 20 minutes. Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Remove from heat and allow to cool. Transfer to a sterile jar and seal tightly, and store on a dark, cool shelf for at least a month or up to 6 weeks, before using.
mustard will mellow with age. mustard should be refrigerated once open and will keep for 6 months.
Yield: about 2 cups
spicy brown
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