As you probably have discovered, most prepared Dijon mustard includes sugar or another sweetener in its ingredients, deeming it unusable on the Daniel Fast. However, since most of us eat a lot more salads than usual, we want good flavors . . . and adding Dijon mustard to our salad dressing recipes provides a wonderful, full flavor. So here is a recipe for Homemade Dijon Mustard! You can make a batch of it and store it for use during the Daniel Fast. If you want, you can add a little honey to the recipe AFTER the fast, but meanwhile, be blessed with this modified recipe.
Ingredients:
2 cups dry white wine vinegar
1 cup finely chopped onions
2 cloves garlic, finely minced
4 ounces dry mustard
1 tablespoon vegetable oil
2 teaspoons salt
Few drops Tabasco
Directions: Combine vinegar, onion and garlic. Heat to boiling and simmer for five minutes. Pour into medium bowl to cool cool. Add dry mustard to a small sauce pan. Now pour the vinegar mixture through a strainer into the saucepan, whisking until very smooth. Heat slowly, stirring constantly until the mixture thickens. Allow to cool and then pour into non-metallic covered container. For best results, chill at last two days before using. This mixture will stay fresh in the refrigerator for several weeks.
) but for some reasons, making salads is not a thrilling experience for me. That’s why I like using the salad spinner. Easy to just wash, tear, spin and the lettuce is ready.
