{"id":252,"date":"2020-04-12T10:18:15","date_gmt":"2020-04-12T08:18:15","guid":{"rendered":"http:\/\/192.168.100.60\/?page_id=252"},"modified":"2020-06-20T09:25:23","modified_gmt":"2020-06-20T07:25:23","slug":"dijon-style-mustard","status":"publish","type":"page","link":"https:\/\/ericscookbook.com\/index.php\/recipes\/dijon-style-mustard\/","title":{"rendered":"Dijon Style Mustard"},"content":{"rendered":"\n<p>Yield: 1 cup<br>Time: 4-5 days<\/p>\n\n\n\n<p>6 tbsp yellow whole mustard seed<br>2 tbsp brown whole mustard seed<br>\u00bd c white wine (dry)<br>\u00bd c white wine vinegar<br>\u00bd tsp Kosher salt<br>1 tsp brown sugar (optional)<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Directions<\/h4>\n\n\n\n<p>Place mustard seeds, wine and vinegar in small bowl\/container.\u00a0 Let soak for two or three days.\u00a0 Transfer seeds and liquid to a blender.\u00a0 Add salt (and optional sugar) and blend until paste forms but some whole seeds remain.\u00a0 Alternately, use stick blender in a tall jar\/container (many stick blenders\u00a0come with a blending container) and blend until paste forms but some whole seeds remain.\u00a0 Transfer to an airtight container and allow flavors to meld in refrigerator for two days before using.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A whole-grain, Dijon style Mustard<\/p>\n","protected":false},"author":1,"featured_media":541,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-252","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=252"}],"version-history":[{"count":3,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/252\/revisions"}],"predecessor-version":[{"id":548,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/252\/revisions\/548"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/541"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}