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Whole-Grain Mustard

Source of Recipe

From "The Kitchen Pantry Cookbook" by Erin Coopey


Recipe Introduction

"This recipe has a good kick because of the brown mustard seeds. If you are a heat freak, add the horseradish, too!"

List of Ingredients

â—¦ 4 tablespoons brown mustard seeds
â—¦ 2 tablespoons yellow mustard seeds
â—¦ ½ cup white wine or water (see Note)
â—¦ 1 cup water
â—¦ ½ cup yellow mustard powder
â—¦ 2 teaspoons coarse sea salt or kosher salt
â—¦ 1½ teaspoons sugar
â—¦ 3 tablespoons wine vinegar or sherry vinegar


Recipe

Place the mustard seeds and white wine in a small bowl. Cover and allow to rest for at least 8 hours or overnight.

Pour the mustard seeds and the wine into a small nonreactive saucepan. Whisk in the 1 cup water, mustard powder, salt, and sugar. When the mustard mixture is fully blended, slowly stir in the vinegar.

Heat the mustard over medium heat until it just begins to simmer. Reduce the heat to low and warm for 45 minutes, stirring occasionally. Remove the pan from the heat and allow to cool to room temperature.

Scrape the cooled mustard into a food processor and purée for about 30 seconds to 1 minute. The idea is to crush some, but not all, of the whole seeds.

Pour the puréed mustard into a glass jar and store in the refrigerator for up to one year.


Makes 1 cup



• Note:
You can substitute a nice malty brown ale or stout for the wine/water in this recipe.

• Variation:
Horseradish Mustard — Stir in 2 tablespoons grated fresh horseradish or prepared horseradish to the finished mustard.