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Rachael Ray's 30-Minute Healthy Recipes

Dijon White Wine Mustard


* 2 cups dry white wine
* 1 small onion, chopped coarse
* 2 cloves garlic, chopped in half
* 4 ounces dry mustard
* 2 TBSP honey
* 1 TBSP vegetable oil
* 2 tsp salt
* 2 drops hot sauce


1. Put wine, onion, and garlic in small saucepan and heat on medium high heat until mixture just comes to a boil, then turn heat to low and simmer slowly for 5 minutes.

2. Remove and pour through strainer into a large saucepan and set aside to cool.

3. When wine mixture is cooled down, set back on low burner and slowly start adding mustard to saucepan, whisking constantly.

4. When mustard is all incorporated and smooth, start adding the remaining ingredients, whisking constantly.

5. Continue heating all ingredients together over low heat, stirring constantly until the mixture gets thick.

6. Store in glass jars with tight lid in the refrigerator. This mustard is best after it has chilled for several days.


When I make a really good ham or pastrami sandwich, I want to make the mustard just as important as the rest of the ingredients. Making my own mustard is a good way to make an ordinary sandwich extraordinary.

This recipe also makes an incredible sauce for grilled pork or salmon. Brush it on just during the last few minutes of cooking time so it doesn't burn. You'll get loads of flavor.

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