Tuesday, October 22, 2013

Homemade Mustard


mustard recipe
Homemade Mustard
Yield 1 cup (250g)
Inspired by The Art of Living According to Joe Beef (Ten Speed) by Frédéric Morin, David McMillan and Meredith Erickson
I 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.
David Lebovitz

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