DIY ESSENTIALS: CLEAR YOUR SINUSES BROWN MUSTARD

DIY Essentials: Clear your Sinuses Brown Mustard image

Provided by Andy Anderson ! @ThePretentiousChef

Categories Spreads

Number Of Ingredients 13

PLAN/PURCHASE
1 cup(s) dry white wine (sauvignon blanc, pinot grigio)
1/4 cup(s) apple cider vinegar
6 - 8 - black peppercorns
1 clove(s) garlic, minced
2 tablespoon(s) honey, or more for a sweeter taste
1/4 teaspoon(s) white pepper, freshly ground
1/2 teaspoon(s) salt, kosher variety
1 cup(s) brown mustard seeds
2 tablespoon(s) yellow mustard seeds
1 tablespoon(s) dry mustard powder, i use coleman's
ADDITIONAL ITEMS
- wine and apple-cider vinegar for processing

Steps:

PREP/PREPARE
For this recipe, you will need a good blender or food processor.
Gather your ingredients (mise en place).
Add the wine, apple cider vinegar, garlic, and peppercorns into a saucepan over medium heat. Bring up to a light simmer, and cook for about 15 minutes.
Meanwhile, add the pepper, dry mustard, and the brown and yellow mustard seeds to a small non-reactive jar, with a lid (like a mason jar).
Add the honey to the hot liquid, and stir to combine.
Strain the hot liquid over the dry spices.
Seal, and place into the fridge overnight, or up to two days.
Place the seeds into the bowl of a food processor, fitted with a S-blade, or a good blender (Vitamix comes to mind).
Blend on high, adding additional wine, and vinegar, until you achieve the desired consistency.
Chef's Note: If you want more of a wine flavor use more wine; if you want tart, use more vinegar. I wound up adding a bit more than a cup (mostly wine), to get it to a smooth consistency.
Chef's Note: If you want, you could blend half, and add to the unblended seeds to achieve more of a stone-ground mustard.
PLATE/PRESENT
Use anywhere you want to set the curtains on fire, and do not forget to have the paramedics on standby. Enjoy
Keep the faith, and keep cooking.