Food recipes
Grainy Mustard, Many Ways
Grainy Mustard, Many Ways Ingredients: mustard, prepared, yellow mustard, prepared, yellow water, bottled, generic beverages, ovaltine, classic malt powder salt, table Directions: Put all the ingredients in a jar with...
Grainy Mustard, Many Ways
Ingredients:
mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
beverages, ovaltine, classic malt powder
salt, table
Directions:
Put all the ingredients in a jar with a tight-fitting lid or another sealed glass or ceramic container.
(Dont use metal; it will corrode.)
Shake or stir, then set aside to soak for a day or two.
Put the mixture in a blender and puree for several minutes to grind, adding a little extra water as needed to keep the machine running.
Stop and scrape the sides down once or twice and repeat.
Youll never get the mustard as smooth as Dijon, but you can vary the coarseness by how long you let the blender run.
Return the mustard to the container and cover tightly.
Store in a cool, dark place (or the refrigerator) for up to several months.
The mustard will be quite sharp at first but will thicken and mellow with time.
Port Wine Mustard.
Instead of the red wine or water, use 1/2 cup ruby or tawny port.
Brewhouse Mustard.
Instead of the red wine or water, use 1/2 cup strong-flavored beer, like stout, porter, bock, or dark or amber ale.
14 Great Additions to Grainy Mustard
Stir any of the following into 1/2 cup mustard, keeping in mind that youll be able to keep the flavored mustard for only a week if you add fresh herbs, fruit, or vegetables.
Mustard Relish: 1/2 cup minced sweet pickle and 1/4 cup each minced red onion and red bell pepper
Tarragon Mustard: 1 tablespoon minced fresh tarragon leaves
Rosemary Mustard: 1 teaspoon minced fresh rosemary leaves
Tomato Mustard: 1 tablespoon tomato paste
Honey Mustard: 2 tablespoons honey
Horseradish Mustard: 1 teaspoon freshly grated or prepared horseradish, or more to taste
Molasses Mustard: 1 tablespoon molasses
Balsamic Mustard: 1 to 2 tablespoons balsamic vinegar, to taste
Creole Mustard: 1/4 teaspoon cayenne, or more to taste
Roasted Garlic Mustard: 2 to 3 cloves Roasted Garlic (page 304), smashed with a fork
Chile Mustard: 1 teaspoon minced fresh chile (like jalapeno or Thai), or to taste, or hot red pepper flakes or cayenne to taste
Peach Mustard: 1/4 cup fresh peach puree (1 medium peach, peeled, pitted, sliced, and mashed with a fork)
Mango Mustard: 1/4 cup fresh mango puree 1/2 medium mango, peeled, pitted, cubed, and mashed with a fork)
Nori Soy Mustard: 1 sheet toasted and crumbled nori , plus 1 tablespoon soy sauce
Ingredients:
mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
beverages, ovaltine, classic malt powder
salt, table
Directions:
Put all the ingredients in a jar with a tight-fitting lid or another sealed glass or ceramic container.
(Dont use metal; it will corrode.)
Shake or stir, then set aside to soak for a day or two.
Put the mixture in a blender and puree for several minutes to grind, adding a little extra water as needed to keep the machine running.
Stop and scrape the sides down once or twice and repeat.
Youll never get the mustard as smooth as Dijon, but you can vary the coarseness by how long you let the blender run.
Return the mustard to the container and cover tightly.
Store in a cool, dark place (or the refrigerator) for up to several months.
The mustard will be quite sharp at first but will thicken and mellow with time.
Port Wine Mustard.
Instead of the red wine or water, use 1/2 cup ruby or tawny port.
Brewhouse Mustard.
Instead of the red wine or water, use 1/2 cup strong-flavored beer, like stout, porter, bock, or dark or amber ale.
14 Great Additions to Grainy Mustard
Stir any of the following into 1/2 cup mustard, keeping in mind that youll be able to keep the flavored mustard for only a week if you add fresh herbs, fruit, or vegetables.
Mustard Relish: 1/2 cup minced sweet pickle and 1/4 cup each minced red onion and red bell pepper
Tarragon Mustard: 1 tablespoon minced fresh tarragon leaves
Rosemary Mustard: 1 teaspoon minced fresh rosemary leaves
Tomato Mustard: 1 tablespoon tomato paste
Honey Mustard: 2 tablespoons honey
Horseradish Mustard: 1 teaspoon freshly grated or prepared horseradish, or more to taste
Molasses Mustard: 1 tablespoon molasses
Balsamic Mustard: 1 to 2 tablespoons balsamic vinegar, to taste
Creole Mustard: 1/4 teaspoon cayenne, or more to taste
Roasted Garlic Mustard: 2 to 3 cloves Roasted Garlic (page 304), smashed with a fork
Chile Mustard: 1 teaspoon minced fresh chile (like jalapeno or Thai), or to taste, or hot red pepper flakes or cayenne to taste
Peach Mustard: 1/4 cup fresh peach puree (1 medium peach, peeled, pitted, sliced, and mashed with a fork)
Mango Mustard: 1/4 cup fresh mango puree 1/2 medium mango, peeled, pitted, cubed, and mashed with a fork)
Nori Soy Mustard: 1 sheet toasted and crumbled nori , plus 1 tablespoon soy sauce