DIY ESSENTIALS: HOMEMADE YELLOW MUSTARD
The fun thing about making your own condiments is that you can tweak them to suit your individual tastes. I played about with this one several times, until I liked what I tasted. DIY condiments are cheaper to make than to buy, they do not contain all those chemicals, and they taste fresher... So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 9
Steps:
- PREP/PREPARE
- Chef's Note: You can make this recipe with yellow mustard seeds, or dry yellow mustard. If you choose the seeds route, you will need to mix the ingredients together, cover, and allow the seeds to soak for two days before grinding into a paste. With the mustard powder method, you draw out the flavors by boiling the ingredients. Both methods have their flavor differences, and you might want to try both ways.
- Chef's Note: The vinegar in this recipe is not just for that certain "tang" that comes with yellow mustard. Adding vinegar or another acid preserves the spiciness so that it holds up over time. And this recipe will last up to a year in the fridge.
- Chef's Tip: What gives this mustard its kick is the amount of dried yellow mustard powder you use. Less powder... less kick.
- You will need a saucepan, a whisk, a good sealable glass jar, and a partridge in a pear tree... Okay, you do not need a partridge in a pear tree; however, have you ever seen a partridge in a pear tree... pretty cool.
- Gather your Ingredients (mise en place).
- Add all of the ingredients to a saucepan over medium-high heat.
- Bring to the boil, and continue to boil for 6 - 7 minutes.
- Remove from the heat, and allow to cool.
- Place in a sealed jar, and put into the fridge.
- Chef's Note: The mustard might appear a bit runny; however, it will thicken up after a day, or so, and it should have a life of about a year.
- PLATE/PRESENT
- Use in any recipe that calls for yellow mustard. Enjoy,
- Keep the faith, and keep cooking.
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