So You Think You Can Cut the Mustard?

mustard-jars

With a little planning and a willingness to experiment with flavors, mustard are a delicious homemade condiment with a long shelf life.

mustard-seeds

For Stone Ground Mustard combine:
1/2 cup of mustard seeds
1 cup of liquid
seasoning
That sounds easy right? OK, here’s what you need to know…

Black or brown mustard seeds are hotter than yellow so pick your ratio. I used 1/4 cup of each.

Now it’s time to add the liquid. For red wine mustard I used 1/2 cup of red wine and 1/2 cup of red wine vinegar, for the herb mustard I used 1/2 cup cider vinegar and 1/2 cup Guinness beer. The liquid could be all vinegar but that would be very tart, it can be cut with water or just about anything else; wine, cognac, fruit juice, or perhaps water steeped with herbs.

The seasoning I chose for the red wine mustard was hot red chilies, like you’d find in Thai food. For the herb mustard I added fresh rosemary and granulated garlic.

Mix your mustard seeds, liquid and seasoning in a jar. Let it set, at room temperature, for about 48 hours. Shake it every once in a while. The mustard seeds will absorb the liquid. When your ready to blend it dump the contents into a blender or processor of some sort. Mustard is thick so you’ll need to scrape the sides several times. I occasionally add a few tablespoons of water as some batches are just to thick to blend well. Blend it until it’s the consistency you desire. Store it in a not reactive container (like glass) in the refrigerator for a few weeks. Like it could ever last that long!

For a Refined Mustard (the jar on top) combine:
1.75 oz of mustard powder (med bottle)
1/4 cup brown sugar (packed)
smoked paprika
turmeric
granulated garlic
and/or whatever spices you enjoy (I highly suggest the smoked paprika)
Grind about 1/3 cup of mustard seeds (a coffee grinder works great for this) until they are finely ground. Then add them to the powder mixture.

For the liquid you want about a 1 cup, use a combination of vinegar, water, fruit juice, etc. Whisk this into the dry mixture and heat (microwave or stove top) until it hits a boil. It will be thin but it does thicken as it cools.

The mustard keeps well in the refrigerator. In addition to it’s normal use as a condiment it also works great to spread on pork loins or salmon fillets. And of course it’s a great base for honey mustard salad dressing (equal parts mustard, orange juice and honey whisked).

Release your Bon Vivant and savor your life!

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One thought on “So You Think You Can Cut the Mustard?

  1. Pingback: Wimpy Eaters Need Not Apply | The Tasteful Muse

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