MUSTARD FROM SCRATCH

MUSTARD FROM SCRATCH image

Number Of Ingredients 20

Previous Next

FOR ENGLISH MUSTARD
1/2 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white-wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
2 tablespoons sugar
2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
FOR RED-WINE MUSTARD
1/4 cup yellow mustard seeds
1/2 cup brown mustard seeds
1/2 cup dry red wine
1 cup red-wine vinegar
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram

Steps:

In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.