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A Trio of Mustards

Source of Recipe

From "Handmade Gifts from the Kitchen" by Alison Walker


Recipe Introduction

"A homemade mustard really packs a great punch. Here you can try just one or all three for slightly different flavor combinations. I source large packs of mustard seeds from ethnic food stores."

List of Ingredients

For the Wholegrain Honey Mustard:
◦  Generous ½ cup black mustard seeds
◦  ¼ cup yellow mustard seeds
◦  ½ cup white wine vinegar
◦  2 Tbsp liquid honey
◦  1 tsp salt

For the Chile and Garlic Mustard:
◦  Generous ½ cup black mustard seeds
◦  ¼ cup yellow mustard seeds
◦  ½ cup white wine vinegar
◦  2 tsp crushed red pepper flakes
◦  2 tsp paprika
◦  3 cloves garlic, crushed
◦  1 tsp salt

For the Tarragon Mustard:
◦  ¼ cup black mustard seeds
◦  Generous ½ cup yellow mustard seeds
◦  ½ cup cider vinegar
◦  1 shallot, finely chopped
◦  1 Tbsp tarragon leaves, chopped
◦  1 tsp salt


Recipe

Whichever mustard you want to make, they all start off in the same way. Put the mustard seeds in a non-metallic bowl, pour in the vinegar, cover, and let stand for 24 hours at room temperature.

Stir the rest of the flavorings into each bowl, for whichever you're making. Add a drop more vinegar if the mixture seems too dry. Now, you can leave the seeds whole as they are in the mustard or put the mixture into a food processor and blend for a minute or two to break some of them down. I prefer to do the latter as it makes a creamier mustard.

Whichever method you choose, decant the mustards into small jars, seal with vinegar-proof lids, and let mature for at least two weeks to allow the flavors to mingle. These mustards keep for up to a year unopened. Once opened, use within two months.


Makes about 10½ ounces of each mustard