->Dijon Mustard 05 <-

1 cup dry white wine

1 1/2 tablespoons white wine vinegar

1 teaspoon salt

1/4 teaspoon white pepper

1 large shallot, finely chopped

2/3 cup mustard powder

1 tablespoon olive oil

honey, to taste

In a saucepan, combine 1 cup of the grape juice, the wine, vinegar,

salt, pepper and shallot. Place over medium heat and cook until

reduced by half. In another saucepan, simmer the remaining 1/2 cup

grape juice over medium-low heat for 5 minutes. Set aside.

Place the mustard powder in the container of a blender. With the

motor running, and using a fine-mesh sieve, strain the wine-and-juice

reduction through the lid opening of the blender. Add the oil and blend for a few more seconds. Scrape the mustard into a bowl and 1 hour. Correct the texture and seasoning by adding

teaspoon at a time of the reserved grape juice and a little honey.

1 month. Yield: About 3/4 cup.