Mustard making
Posted: January 25th, 2010 | Author: Lizerati | Filed under: Uncategorized | 2 Comments »The other day, I was reading up on mustard. We don’t have the kind of time it will take to explain how I got to that point. The end result was that I picked up a container of yellow mustard seed at the farmer’s market, and last night before bed, I set the wheels in motion to have a batch of mustard completed before I went to sleep tonight.
I would suggest you do your own research about mustard to familiarize yourself with the (very few) basic principles behind it. The thing that all sites seem to agree on is that you should never use metal anything when making mustard. It corrodes metal and it will make your mustard ugly to look at, nasty to taste, and possibly hazardous to your heath. The other thing is that mustard does not need to be refrigerated unless you have a large amount of non-acidic additions. The longer you leave mustard out of the fridge, the more it will mellow.
The recipe I followed was this one:right here. I made a few changes, although nothing major. Follow the link for the original.
6 tablespoons yellow mustard seeds
1/3 cup drinking-quality white wine
1/3 cup white wine vinegar
1 shallot, minced (about 2 tablespoons)
1/4 tsp ground nutmeg
3/4 teaspoon salt
1/4 teaspoon pepper
In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness. Leave out until desired flavor and heat is achieved and then refrigerate. Will keep about a month.
I had no idea it was so relatively simple to do this! Thanks for posting!
I want to make vinegar one of these days, you interested?
Yes! Absolutely