recipe-a-week #20: mustard

I made mustard! It was the easiest thing imaginable. It is HOT. Not the burn-your-tongue-and-make-your-lips-sizzle kind of hot, but the it's-burning-burning-burning-the-lining-of-my-esophagus-and-all-the-way-down-for-half-an-hour-and-even-yogurt-won't-do-anything-to-help kind of burn. So I haven't figured out yet exactly how I'm going to use it all... any suggestions? I bought my mustard seeds at Yarmouth Natural.

The original recipe is from Gourmet magazine, and is posted here. I picked up the June 2009 issue at the library, and was pleasantly surprised. It's not as fancy-schmancy as I had thought it might be, and it has recipes for this mustard, as well as ketchup and relish, which are next on my list to try. Oh, the lists of things to try! Sometimes it's overwhelming.

Homemade Mustard

Makes about1 1/2 cups
  • Active time:10 min
  • Start to finish:2 days (includes soaking)
From Gourmet June 2009
Mustard couldn’t be any simpler to make. Soaking the seeds before puréeing gives the finished product body and mellowness. It’s a great accompaniment for our ultimate burger.
  • 1/2 cup yellow mustard seeds
  • 3/4 cup cider vinegar
  • 1/3 cup water
  • 1 1/4 teaspoons sugar
  • Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.)
  • Purée mixture in a food processor with sugar and 1 1/2 tsp salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt.
Cooks’ note: Mustard keeps, chilled, 1 month

Sherrie's note: I added approximately 1/2 cup of water to thin it at the end, and used a large measuring cup for the whole process; using a stick blender to puree it at the end. Enjoy!

1 comment:

  1. we use this kind of mustard in fresh balsamic vinaigrette almost everyday. a good way to use it up!


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