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    Whole Grain Thyme Mustard

    Source of Recipe

    From "The All New Ball Book of Canning and Preserving"

    Recipe Introduction

    "A simple recipe for a grainy, thyme-infused mustard makes a perfect complement for good roasts and grilled steaks. Or purée a spoonful into a vinaigrette."

    List of Ingredients

    â—¦ 2 cups water
    â—¦ 1 cup mustard seeds (a combination of brown and yellow seeds)
    â—¦ 1 ½ tablespoons salt
    â—¦ ¼ cup dry mustard
    â—¦ 2 teaspoons honey or sugar
    â—¦ 1 ½ teaspoons sea salt
    â—¦ ½ teaspoon garlic powder
    â—¦ ¼ cup unfiltered apple cider vinegar (5% acidity)
    â—¦ 1 tablespoon fresh thyme leaves

    Recipe

    Combine first three ingredients in a bowl. Cover and let stand 2 to 4 hours.

    Drain mustard seeds in a wire-mesh strainer lined with a coffee filter or cheesecloth, discarding liquid. Pulse seeds in a food processor until crushed. Add dry mustard and next three ingredients. Pulse just until blended.

    Transfer mustard mixture to a medium glass or non-metallic bowl; stir in thyme. Cover with plastic wrap and let stand at room temperature up to three days or until slightly bubbly, stirring daily.

    Spoon mustard into clean half-pint jars. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Chill for 4 weeks before serving. Store in refrigerator up to one year.

    Makes about 3 half-pint jars



    • Tricks of the Trade:
    Though this mustard is ready to use in less than a week, the sharp tang of mustard seed mellows to a lovely subtle creamy taste over the course of a couple of months.

 

 

 


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