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 � cup black mustard seeds
◦ � cup yellow mustard seeds
◦ � cup white wine vinegar
◦ 2 Tbsp liquid honey
◦ 1 tsp salt
For the Chile and Garlic Mustard:
◦ Generous � cup black mustard seeds
◦ � cup yellow mustard seeds
◦ � cup white wine vinegar
◦ 2 tsp crushed red pepper flakes
◦ 2 tsp paprika
◦ 3 cloves garlic, crushed
◦ 1 tsp salt
For the Tarragon Mustard:
◦ � cup black mustard seeds
◦ Generous � cup yellow mustard seeds
◦ � 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 10� ounces of each mustard
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