David LebovitzHomemade MustardYield 1 cup (250g)Inspired by The Art of Living According to Joe Beef (Ten Speed) by Frédéric Morin, David McMillan and Meredith EricksonI played around with Joe Beef’s version of homemade mustard, and came up with my own recipe, taking a nod from them by adding a dose of Canadian maple syrup to the batch. I added a spoonful of prepared horseradish to liven it up further. If you want to skip the wine, add water in its place. I’ve seen versions that used beer, too.Note that I used white (or yellow) mustard seeds. There are darker seeds are much stronger. I didn’t use them with this batch but it might be interesting to do a mix or use those instead. You can find mustard seeds in most supermarkets as well as Indian markets. The turmeric gives the mustard a lively color, doesn’t it? You could tone it down by adding less, although I find it rather amusing.
- 1/3 cup (55g) mustard seeds
- 1/3 cup (80ml) white wine vinegar
- 1/3 cup (80ml) dry white wine (or water)
- 1 tablespoon maple syrup
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- big pinch of cayenne
- 2-4 tablespoons warm water, if necessary
- optional: 1-3 teaspoons prepared horseradish, to taste
1. Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days.2. Put the ingredients in a blender and whiz until as smooth as possible. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.Storage: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month.
Tuesday, October 22, 2013
Homemade Mustard
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