Email to Cat      

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