I’ve been making my own mustard for a while now. The original post is here ‘So You Think You Can Cut the Mustard’. They have all been enjoyable but for me, and the friends I share them with, three have emerged as the clear winners! The first is LG – Life is Good Lemon and Garlic Parisian Mustard. This is a special mustard that I created for Jake (owner and chef of cafe 1zero6). When I make the next batch I’ll post images and the recipe.
The other two are so hot and deep that they might just make you cry – Black and Blue, and Black Pepper.
After it soaks poor it all in to a blender and blend it until it’s as smooth as you like it. You may need to add more liquid to get the consistency you desire. You could add water or vinegar, depending on your taste preferences. Have some plain crackers standing by as you’ll need to do a little testing as you blend. And the blending takes a while, you’ll need to scrape down the sides of the blender several times. I find this mustard very complex, first you taste blueberries, sweet and refreshing, but then there’s the zing of the Guinness and the vinegar, and then there’s the heat of the brown mustard. Wow!
Black Pepper Mustard
Mix the following and let it stand for about 3 days:
1 cup of Stella Artois (or any lager style beer you like)
1 cup red wine vinegar
1 cup brown mustard seeds
1/3 cup black peppercorns – roughly cracked using a mini blender or mortar and pestel
Follow the same procedure as above. Blend all of the ingredients adding liquid if you need to. I’ve used this one on baked salmon a few times and it’s phenomenal! But I don’t think there’s anything I wouldn’t like it on. I’ve also used it to make a honey mustard type dressing. Mix equal parts of the mustard, orange juice, and honey. But beware, it still packs some serious punch!
Until next time… Release YOUR Bon Vivant, and Savor Your Life!!