I use it sometimes. I like it really well on pork and chicken. It's pricey as a slather if you buy it but it so easy to make it's ridiculas!
Deejay’s Hot Dijon Mustard
(Makes 2 cups)
2 cup dry white wine
1 medium chopped onion
1 Teaspoon garlic, minced
4-1/2 ounces dry mustard
2 tablespoons honey
2 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons Worcestershire sauce
Combine wine, onion and garlic Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors. The longer it sit the better it gets! I like to keep it in mason jars.
Mix 50-50 with Mayonnaise on page 11 for a great “Dijonnaise.”
Page 11 is here:http://www.deejayssmokepit.net/Downl...Condiments.pdf