ENGLISH MUSTARD
This is a modification of English Mustard #70193. When I had originally tried that, it was still quite watery, so I changed the amounts of mustard seeds and powder. I also added some other spices and such, to give it a bit more flavor. Use any color (brown, yellow, black) mustard seeds you wish. I end up making a batch about every three weeks or so because it doesn't last long in my house! Be warned that this is VERY HOT AND SPICY. Tastes great on ham or pork.
Provided by CulinaryQueen
Categories European
Time 30m
Yield 1 Cup, 16 serving(s)
Number Of Ingredients 9
Steps:
- Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
- In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
- Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
- If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
- Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
- Enjoy!
Nutrition Facts : Calories 22.4, Fat 1.2, SaturatedFat 0.1, Sodium 145.8, Carbohydrate 1.9, Fiber 0.7, Sugar 0.5, Protein 1.1
DIJON-STYLE MUSTARD
Grace note: When freshly blended and cooked, mustard has an acute bitterness and sharpness. This will fade within a few days of making the mustard, as the compounds that create this flavor dissipate.
Provided by Sean Timberlake
Categories condiment
Time P1DT20m
Yield About two pints
Number Of Ingredients 7
Steps:
- Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute.
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness.
- Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
CHEF JOHN'S DIJON MUSTARD
As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P8DT40m
Yield 64
Number Of Ingredients 10
Steps:
- Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
- Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
- Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
- Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Refrigerate mustard until flavors blend, at least 1 week.
Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g
DRIED ENGLISH MUSTARD
For those of us across the pond (and in other parts of the world too) who can't easily find this neat condiment, and/or only need a little bit and don't want a huge bottle, for making traditional English dishes. The flour gives it substance and turmeric heats it up-- it's a fab substitute for plain ground mustard when making macaroni and cheese sauce! Feel free to adjust upward or downward depending on how much you need-- this is to make a "spice rack" sized bottle. In a fancy spice bottle, it makes a nice gift for the Anglophile in your life! 1 SERVING = 1 TSP, 12 TSP IN 4 OZ
Provided by the80srule
Categories Low Cholesterol
Time 2m
Yield 4 oz, 12 serving(s)
Number Of Ingredients 3
Steps:
- Sift all the ingredients together in a small bowl and pour into an airtight container.
DRIED-FRUIT MUSTARD
Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix together dried fruit, mustard seeds, ground mustard, vinegar, and 3/4 cup water in a bowl. Refrigerate, covered, overnight.
- Place mustard mixture and salt to taste in a food processor; puree until smooth. Serve, or store in refrigerator, covered, up to 1 week.
DILL MUSTARD
I pick up small, decorative canning jars at rummage sales or in hardware stores to fill with the zesty mustard I make to give to friends. -Sue Braunschweig, Delafield, Wisconsin
Provided by Taste of Home
Time 20m
Yield 32 servings.
Number Of Ingredients 7
Steps:
- In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 152mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
ENGLISH MUSTARD
Provided by Craig Claiborne And Pierre Franey
Categories condiments
Time 20m
Yield About one-quarter cup
Number Of Ingredients 2
Steps:
- Combine the mustard and water in a small bowl and blend thoroughly until there are no lumps. Let stand 20 minutes to develop flavor.
Nutrition Facts : @context http, Calories 15, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 276 milligrams, Sugar 0 grams, TransFat 0 grams
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