Recently, I gathered my children together and we made several batches of mustard. It was a fun family project. It was inexpensive, took a few hours, and the kids really enjoyed it. So I thought I would share a few of the mustard recipes we made and a few others that I have found enjoyable over the years.
Creole Mustard
Ingredients
1 cup dry white wine [or try sherry for a unique flavor]
1 clove garlic, peeled and minced
1 teaspoon celery seeds
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
Dash of freshly ground nutmeg
Combine all of the above in a non-aluminum saucepan and heat to a simmer. Turn off heat, and let sit for 2 hours.
Ingredients
1 cup mustard seeds, toasted and ground
2 tablespoons tarragon vinegar
2 tablespoons apple cider vinegar
In a large bowl, mix the ground mustard seeds (see notes below) and tarragon and apple cider vinegars until you have a smooth paste. Return the pot with the wine infusion to a boil over high heat. Remove the pan from the heat and strain through a fine sieve into the bowl with the mustard paste. Mix well, stirring constantly. Pour the mustard into the hot, sterilized jars, leaving 1/8-inch headspace, and adjust the lids. Store in a cool, dry place for three weeks before use. Refrigerate after opening.
Notes - To toast and grind mustard seeds:Heat a heavy skillet over medium heat and add 1 cup whole mustard seeds. Cook, uncovered, until the seeds begin to pop, about one minute. Remove the skillet from the heat and cover with a kitchen towel until the popping stops and the seeds cool, about five minutes.
Place the toasted mustard seeds in an airtight container to be used later, or grind them with a mortar and pestle or rough grind in a spice or coffee grinder for use in other recipes. Another method to grind seeds is to place the seeds between two sheets of waxed paper and grind with a rolling pin on a flat surface.
Yield: about 2-1/2 cups
Wasabi Mustard
Ingredients
3 oz. dry mustard powder
1/8C very cold water
Mix together, let sit ofr 20 minutes at room temperature.
Add
1/8C wasabi hot sauce or 1T wasabi powder
1/2tsp garlic powder
1 tsp sea salt
green food color [optional]
Whisk all together and refrigerate, best to let site for several days before using.
Sweet Apricot Mustard
1 Cup dijon mustard [prepared]
1/2C apricot jam
3/4C groud mustard powder
Stir together until well mixed, transfer to a sterilized jar, cover. Let age in a cool, dark location for 2 - 8 weeks. Refrigerate after opening.
Dark Beer Mustard
12 oz. dark beer
2C dry mustard powder
1C firmly packed dark brown sugar
2 tsp sea salt
1/2 tsdp turmeric
2T apple cider vinegar
2T dried minced onion
our beer into a bowl, cover lightly with dish towel and let sit overnight. Whisk beer and remaining ingredients together until well blended. Heat in non-aluminum saucepan to a boil, whisking constantly. Remove from heat, cool to room temperature. Store in an airtight jar in the refrigerator. Best after it has sat for 2 weeks.
Mustard should sit to combine flavors and mellow before consuming. Below are a few Mustard facts:
- Mustard has been around since Roman Times in about the same formula [ingredients] we use today.
- Mustard mellows as it ages, it will taste hot and harsh when first made, then smoother and more refined as it ages.
- To make hot mustard, toast and then grind mustard seeds.
- Yellow mustard seeds are milder than brown or black mustard seeds.
- Mustard is the 2nd most used spice in America, after peppercorns.
- Mustard can be flavored with any herb or spice of your choice, experiment and try unusual flavors ie: savory, cinnamon, wasabi, allspice, fruits or chili peppers.
- Try different acidic bases such as; vinegar, sherry, wine, champagne, apple juice, etc...
- Use cold water to bring out mustards "heat" in a recipe.
So now you have a few recipes, and some tips. Try making your own mustard! It's fun and easy. Look for more recipes on our website www.canandaiguaspice.com
Until next time........
Michelle
Canandaigua Spice Company
