Dijon Mustard Substitute

Dijon Mustard Substitute
Dijon mustard is named for the region in France where it was derived. It is a unique mustard for its ingredient verjus, which is juice that comes from unripe grapes. You can use substitutes in place of it by combining garlic, onion, honey, dry mustard powder, olive oil, salt, Tabasco sauce and dry white wine to make your own Dijon mustard.

Verjus is the pressed juice of un-ripened grapes, and can be red (made from either purely red grapes or a red-white mix) or white (made from white grapes). While acidic, verjus has a gentler flavor than vinegar, with a sweet-tart taste that is often used to heighten the flavor of many sauces or mustards. The word verjus derives from the French term vert jus, literally “green juice,” which refers to its source—the high-acid, low-sugar grapes that winemakers thin from the vines just when the crop is beginning to ripen. This early crop of unripe grapes is pressed, resulting in verjus. Unlike wine, however, verjus is not fermented, and is not alcoholic, meaning that its use in a salad dressing or sauce will not interfere with the flavor of the accompanying drinking wine. Widely used in the Middle Ages and the Renaissance, verjus has become more popular in recent years and is produced by many American wineries; it’s also widely imported from France. Red verjus has an earthier flavor, while white verjus has a crisper taste.

Dijon Mustard
2 C. dry champagne or dry white wine
2 cloves garlic, finely minced
1 C. white onion, finely chopped
4 oz. dry mustard powder
3 drops Tobasco sauce
2 Tblsp. honey
1/2 tsp. cocoa
1 Tblsp. canola or sunflower oil

Place the champagne or white wine in a small saucepan and bring to a boil. Add the minced garlic and chopped onion to the hot mixture. Bring back to a boil and continue to boil for five minutes. Transfer the mixture into a bowl and allow it to cool completely.

Remove the onion and garlic by pouring the mixture through a fine strainer. Put the strained mixture into a saucepan and add the cooled champagne. Add the dry mustard powder and whisk until completely blended.
Heat the mixture on medium heat, stirring constantly with a wire whisk until smooth. Stir in the Tabasco sauce, honey, salt, and continue to heat and stir until the mixture thickens.

Remove the saucepan from the heat and allow it to cool completely. Poor the cooled Dijon mustard into a plastic or glass container and store it in the refrigerator. Although the Dijon mustard can be used immediately, leaving it at least 48 hours will allow the flavors to blend.


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