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    Mustard Three Ways

    Source of Recipe

    From "The Hands-On Home" by Erica Strauss

    List of Ingredients

    Basic Dijon-Style Mustard:
    â—¦ ½ cup dry white wine
    â—¦ ½ cup white wine vinegar
    â—¦ ½ cup mustard seeds
    â—¦ 2 tablespoons finely diced shallot or onion
    â—¦ 1 teaspoon kosher salt
    â—¦ Pinch of cayenne pepper

    Whole-Grain Porter Mustard:
    â—¦ ½ cup dark, sweet beer, such as porter
    â—¦ ½ cup malt vinegar
    â—¦ ½ cup mustard seeds (a mix of yellow and brown are nice)
    â—¦ 1 clove garlic, minced
    â—¦ 1 tablespoon lightly packed light brown sugar
    â—¦ 1 teaspoon kosher salt

    Apple-Maple Mustard:
    â—¦ ½ cup apple cider vinegar
    â—¦ ½ cup apple juice
    â—¦ ½ cup mustard seeds
    â—¦ 1 teaspoon kosher salt
    â—¦ 1 tablespoon maple syrup

    Recipe

    In a small bowl or jar, combine all the ingredients for the mustard of choice. Cover the bowl and let it sit at room temperature for 1 to 2 days, until the mustard seeds have absorbed almost all the liquid.

    Decide how smooth you want your mustard. For chunky whole grain mustard, just leave the mixture as is. For a smoother mustard, use an immersion blender, mini food processor, or blender to purée the mixture to your desired texture. Add 1 to 2 tablespoons of water, if needed, to thin the mustard. For a perfectly smooth texture, like commercial Dijon, you can push the mustard through a fine-mesh sieve after puréeing.

    Transfer the mustard to a small mason jar, lid tightly, and store in the refrigerator. This mustard is best if you give the flavors a few weeks to meld and mellow, but you can eat it right away if you like. The mustard keeps for at least 6 months.

    Makes about 1 pint

 

 

 


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