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Creamy Dill Mustard

Source of Recipe

From "The Kitchen Pantry Cookbook" by Erin Coopey


Recipe Introduction

"Dill and mustard are a classic pairing. Try serving this mustard with fish, especially salmon. It's also nice with shrimp, chicken, and pork. For a unique potato salad dressing, mix â…“ cup Creamy Dill Mustard with 1 cup mayonnaise."

List of Ingredients

â—¦ 1 ½ cups water
â—¦ 1 cup dry mustard powder
â—¦ ½ teaspoon potato starch
â—¦ ¼ teaspoon turmeric
â—¦ Pinch of garlic powder
â—¦ Pinch of paprika
â—¦ 6 tablespoons distilled white vinegar
â—¦ ¼ cup sugar
â—¦ 1 tablespoon honey
â—¦ 2 teaspoons coarse sea salt or kosher salt
â—¦ 1 egg
â—¦ 4 teaspoons lemon juice
â—¦ ¼ cup canola oil
â—¦ 2 tablespoons minced fresh dill weed
â—¦ ¼ teaspoon celery seed


Recipe

In a small saucepan, combine the water, mustard powder, potato starch, turmeric, garlic powder, and paprika. Stir until a smooth paste is formed. Next add the vinegar, sugar, honey, and salt and stir to combine. Warm over medium-low heat, stirring constantly, until the sugar dissolves, about 10 minutes.

Next, whisk the egg and lemon juice in a small mixing bowl until light yellow. Slowly stream in the canola oil, whisking constantly. The egg mixture should continue to lighten in color and become frothy.

When the egg and oil are combined, whisk in 2 tablespoons of the warm mustard. When the mustard is completely incorporated, whisk in 2 more tablespoons of the warm mustard. Now that the egg mixture has been tempered, add it into the warming mustard a few spoonfuls at a time, stirring constantly. When all the mustard is incorporated, stir in the dill and celery seed. This mustard makes a nice sauce when served warm. Refrigerate any unused portion for up to three days.

Makes 2 cups