Dijon Mustard

Another from my favourite stable of homemade mustards - the only one that is cooked. I hope you love it as much as I do. This recipe is simple to make but produces a mustard with complex layered flavours. Very tasty and very useful as a condiment to accompany a meal or as an ingredient for another dish.

Surprisingly it uses a whole bottle of white wine but only takes a few minutes to prepare and make. Completely different from the wholegrain mustard recipes which are all soaked rather than cooked but absolutely delicious and characteristic of the named commercial brands - a better flavour though, in my opinion

Another beautiful preserve for hampers or gift boxes, maybe alongside the wholegrain versions as well

Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes

So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.

We look forward to meeting you and welcoming you to our preserving family

Rosie x