| cassis mustard [message #190624] |
Di, 06 Dezember 2005 06:19 |
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Has anybody ever made cassis mustard? It's supposed to be a variation
on Dijon, but using creme de cassis (currant liqueur). Very French.
I haven't been able to google a recipe.
Regards, Dianna
_______________________________________________
To reply, please remove "fluff" from my address.
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| Re: cassis mustard [message #190625 ] |
Di, 06 Dezember 2005 06:53 |
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Dianna Visek wrote:
> Has anybody ever made cassis mustard? It's supposed to be a variation
> on Dijon, but using creme de cassis (currant liqueur). Very French.
> I haven't been able to google a recipe.
Cassis Mustard
Makes about 1 cup
3/4 C dry mustard
1 1/4 C dry white wine
1/4 C creme de cassis
1/2 white onion, chopped
3 garlic cloves
2 T honey
2 T olive oil, or any vegetable oil
1 t salt
1 t black pepper
Combine wine, cassis, onion and garlic in a saucepan and simmer gently
for 5 minutes. Cool and strain. Discard solids and return liquid
to saucepan.
To the liquid add the mustard powder, honey, oil, salt and pepper.
Heat gently and whisk ingredients until thickened.
Keep at room temperature 2-3 weeks. It is then ready to use. Keep
refrigerated thereafter.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
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| Re: cassis mustard [message #190631 ] |
Do, 08 Dezember 2005 06:11 |
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Thanks, Reg. Have you tried it? Did you like it?
Regards, Dianna
On Tue, 06 Dec 2005 05:53:00 GMT, Reg <reg [at] nospam.com> wrote:
>Dianna Visek wrote:
>
>> Has anybody ever made cassis mustard? It's supposed to be a variation
>> on Dijon, but using creme de cassis (currant liqueur). Very French.
>> I haven't been able to google a recipe.
>
>Cassis Mustard
>
>Makes about 1 cup
>
>3/4 C dry mustard
>1 1/4 C dry white wine
>1/4 C creme de cassis
>1/2 white onion, chopped
>3 garlic cloves
>2 T honey
>2 T olive oil, or any vegetable oil
>1 t salt
>1 t black pepper
>
>Combine wine, cassis, onion and garlic in a saucepan and simmer gently
>for 5 minutes. Cool and strain. Discard solids and return liquid
>to saucepan.
>
>To the liquid add the mustard powder, honey, oil, salt and pepper.
>Heat gently and whisk ingredients until thickened.
>
>Keep at room temperature 2-3 weeks. It is then ready to use. Keep
>refrigerated thereafter.
_______________________________________________
To reply, please remove "fluff" from my address.
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| Re: cassis mustard [message #190637 ] |
Do, 08 Dezember 2005 23:17 |
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Dianna Visek wrote:
> Thanks, Reg. Have you tried it? Did you like it?
>
> Regards, Dianna
It's my own recipe. It's quite good and it should be
familiar to you if you've tried commercial versions.
When I was working on it, I originally started with
2 T cassis instead of 4 T (1/4 C). I wanted it to be
a bit stronger and eventually settled on 4 T.
You might want to start with 2 T and see how you
like it. You can always add more.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
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