Homemade Mustard is better than what you can buy and
it makes nice gifts but plan ahead because some mustards
must be aged for up to six months.
Experiment using different spices and Vinegars.
Dijon Mustard
(makes 2 cups)
2 c. dry white wine
1 c. chopped onion
2 cloves garlic, minced
4 ounces dry mustard
2 T. honey
1 T. vegetable oil
2 t. salt
few drops Tabasco
Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5
minutes. Pour mixture into bowl and cool. Strain wine mixture into dry
mustard in a small saucepan, beating until very smooth. Add remaining
ingredients. Heat slowly, stirring constantly until mixture thickens. Cool.
Pour into a non-metal container and cover. Chill at least 2 days to blend
flavors.
-------------------------
Grainy spicy mustard
2/3 c. dry white wine
1/3 c. cider vinegar
1/2 c. water
1 Tbs honey
1tsp salt
2 Tbs pickling spice (or see list below)
1/4 c. brown mustard seeds
1/4 c. yellow mustard seeds
simmer everything except the mustard seed in a covered saucepan for 5
minutes.
Remove spices and add mustard. Let steep 1 hour.
Transfer to a blender and grind until thick. Add more water
gradually, blending until fairly smooth and thick. Thin with more
water or wine, if necessary after cooling.
Put into a jar and it will keep indefinitely in the fridge (may well
keep out of fridge too, but no personal experience)
Spices: peppercorns, star anise, fennel, caraway or dill seeds.
----------------------------
Basic Dijon-Style Mustard
2 cups dry wine
1 large onion, chopped
3 cloves garlic, pressed
1 cup (4 ounces) dry mustard
3 tablespoons honey
1 tablespoon oil
2 teaspoons salt
Combine wine, onion and garlic in a saucepan.
Heat to boiling and simmer 5 minutes. Cool and discard the
strained solids. Add this liquid to the dry mustard and stir until
smooth. Blend in honey, oil, and salt. Return to the saucepan and heat
slowly until thickened. Stir constantly. Allow the mixture to cool and
place it in a covered jar.
Age the mustard 6 to 8 weeks, or to suit your taste, then refrigerate it.
---------------------------
Champagne Mustard
1 cup dry mustard
1/4 cup honey
1/2 teaspoon salt
6 ounces flat champagne
1 tablespoon fresh lemon juice
Combine ingredients in a food processor or blender. Mix well. Jar and
seal mustard. Age 3 to 4 months, then refrigerate.
........................................................
Jalapeno Mustard
2 ts Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c Dry powdered mustard
3/4 c Water, cold
3 Garlic cloves - peeled and chopped
1 sm Onion, peeled & chopped
3 sm Jalapeno peppers, seeded
1/4 c Cider vinegar
1/4 c Dry white wine
Toast coriander seeds in a dry skillet or place them in a
flat dish and microwave on High for 4 to 5 minutes. Crush
the mustard and coriander seeds slightly in a mortar or
blender, them mix them and the powdered mustard into the
water and let stand for at least three hours.
Mix the remaining ingredients and pulverize in a blender until
smooth. Stir the puree into the mustard. Bring the mixture
to a boil, then lower the heat and simmer 5 minutes or until
as thick as you like, stirring occasionally. The mustard will
thicken slightly on cooling. Refrigerate, covered.
it makes nice gifts but plan ahead because some mustards
must be aged for up to six months.
Experiment using different spices and Vinegars.
Dijon Mustard
(makes 2 cups)
2 c. dry white wine
1 c. chopped onion
2 cloves garlic, minced
4 ounces dry mustard
2 T. honey
1 T. vegetable oil
2 t. salt
few drops Tabasco
Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5
minutes. Pour mixture into bowl and cool. Strain wine mixture into dry
mustard in a small saucepan, beating until very smooth. Add remaining
ingredients. Heat slowly, stirring constantly until mixture thickens. Cool.
Pour into a non-metal container and cover. Chill at least 2 days to blend
flavors.
-------------------------
Grainy spicy mustard
2/3 c. dry white wine
1/3 c. cider vinegar
1/2 c. water
1 Tbs honey
1tsp salt
2 Tbs pickling spice (or see list below)
1/4 c. brown mustard seeds
1/4 c. yellow mustard seeds
simmer everything except the mustard seed in a covered saucepan for 5
minutes.
Remove spices and add mustard. Let steep 1 hour.
Transfer to a blender and grind until thick. Add more water
gradually, blending until fairly smooth and thick. Thin with more
water or wine, if necessary after cooling.
Put into a jar and it will keep indefinitely in the fridge (may well
keep out of fridge too, but no personal experience)
Spices: peppercorns, star anise, fennel, caraway or dill seeds.
----------------------------
Basic Dijon-Style Mustard
2 cups dry wine
1 large onion, chopped
3 cloves garlic, pressed
1 cup (4 ounces) dry mustard
3 tablespoons honey
1 tablespoon oil
2 teaspoons salt
Combine wine, onion and garlic in a saucepan.
Heat to boiling and simmer 5 minutes. Cool and discard the
strained solids. Add this liquid to the dry mustard and stir until
smooth. Blend in honey, oil, and salt. Return to the saucepan and heat
slowly until thickened. Stir constantly. Allow the mixture to cool and
place it in a covered jar.
Age the mustard 6 to 8 weeks, or to suit your taste, then refrigerate it.
---------------------------
Champagne Mustard
1 cup dry mustard
1/4 cup honey
1/2 teaspoon salt
6 ounces flat champagne
1 tablespoon fresh lemon juice
Combine ingredients in a food processor or blender. Mix well. Jar and
seal mustard. Age 3 to 4 months, then refrigerate.
........................................................
Jalapeno Mustard
2 ts Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c Dry powdered mustard
3/4 c Water, cold
3 Garlic cloves - peeled and chopped
1 sm Onion, peeled & chopped
3 sm Jalapeno peppers, seeded
1/4 c Cider vinegar
1/4 c Dry white wine
Toast coriander seeds in a dry skillet or place them in a
flat dish and microwave on High for 4 to 5 minutes. Crush
the mustard and coriander seeds slightly in a mortar or
blender, them mix them and the powdered mustard into the
water and let stand for at least three hours.
Mix the remaining ingredients and pulverize in a blender until
smooth. Stir the puree into the mustard. Bring the mixture
to a boil, then lower the heat and simmer 5 minutes or until
as thick as you like, stirring occasionally. The mustard will
thicken slightly on cooling. Refrigerate, covered.
