GRAINY MUSTARD
Homemade mustard is better than its supermarket counterpart, and it's stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer. Use cold water to soak the seeds, and after puréeing, taste your mustard. You can smooth it out with a little honey, or up the zip with horseradish or chiles. Either way, your mustard will mellow out after a few days in the fridge.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield One and 1/2 cups
Number Of Ingredients 4
Steps:
- Place mustard seeds in a medium-size bowl. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.
- Purée mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 127 milligrams, Sugar 2 grams
NIF'S HOMEMADE GRAINY MUSTARD (GREAT GIFT IDEA!)
I played around with a few recipes unitl I came up with my own. I am giving some of the jars away as Christmas gifts with 2 different kinds of pretzels. Enjoy!
Provided by Nif_H
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 10
Steps:
- In a bowl, mix mustard powder, mustard seeds and water. Set aside.
- In a saucepan combine remaining ingredients. Bring to a boil and simmer for 5 minutes.
- Whisk the mustard mixture inot the saucepan. Bring this combined mixture to a boil and simmer for 10 minutes.
- Pour mixture into a blender and pulse until you have reached your desired consistency. I like it quite grainy myself!
- Pour into sterilized jar and seal immediately. Let cool at room temperature until no longer warm.
- Refrigerate!
Nutrition Facts : Calories 746.5, Fat 38.8, SaturatedFat 2, Sodium 1190.7, Carbohydrate 65.7, Fiber 20.4, Sugar 23.5, Protein 34
GRAINY MUSTARD HOMEMADE
Make and share this Grainy Mustard Homemade recipe from Food.com.
Provided by Ambervim
Categories Low Cholesterol
Time 10m
Yield 1 Batch
Number Of Ingredients 3
Steps:
- Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be OK if you leave the soaking seeds sitting on your counter for a full week.
- Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more apple cider vinegar. Mine didn't need any more liquid, but yours might.
- After a couple of days (or a week) pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished mustard right back into the jar the seeds were inches Not even a jar to wash!
- You can keep simple and just added a bit of thyme for seasoning or you can go crazy with different flavors. If you like traditional yellow mustard, add a bit of turmeric. You can use beer or white wine in place of the apple cider vinegar for a different flavor, too.
- The mustard mellows a bit as it sits, but it's still quite bold.
Nutrition Facts : Calories 549.7, Fat 36.5, SaturatedFat 2, Sodium 23.8, Carbohydrate 30, Fiber 12.3, Sugar 7.6, Protein 26.3
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