1 Cider vinegar, yellow mustard seeds, and mustard powder-ready to join forces!
2 Vinegar, mustard seeds, and mustard powder get a soaking to soften the seeds.
3 An into the blender go the vinegar, mustard seeds, and mustard powder.
4 Seeds, powder, and vinegar pureed-the beginning of mustard.
5 Ready for chopping.
6 Sweet spices for the mustard.
7 And some herbs and seeds too.
8 And some delicious cider vinegar from Katz and Co. in California.
9 And into the pot goes the vinegar and onion.
10 Sweetness from brown sugar.
11 Adding some coarse salt to the pan.
12 Just a little bit of cinnamon.
13 Dill seed gives a nice fresh taste.
14 Allspice is aromatic.
15 And tarragon for a slight citrus note.
16 And Monty adds a pinch of ground cloves.
17 Spices, herbs, and seeds simmer in the pan with the vinegar, onion, and garlic.
18 And a little maple syrup to finish.
19 It's mustard.
Every other Friday we do a how-to tutorial (I direct and Lisa Mantineo, AKA Monty, producer of "Everyday Food" and Shavon Meyers, engineer, execute) and today it was mustard. Mustard is quite easy to make; it just takes a little time, mustard seeds, and a few other ingredients. There are tons of mustards on the market, but when you make your own, you can put whatever you like into it.
Following pretty closely a recipe from the book "Better Than Storebought," an old favorite of mine, Monty and Shavon whipped up a sweet and spicy grainy Mustard. The aroma of vinegar, spices, and mustard filled the studio and lingered. Right off the stove the mustard was pretty spicy (tasty with a nice kick) but I'm betting it's going to mellow a little as it sits.
Spicy Brown Mustard
1/4 cup whole yellow mustard seeds
1/3 cup dry mustard powder
1/2 cup hot water
1 cup cider vinegar
1/4 cup water
1/3 cup sliced onion
2 garlic cloves, peeled and thinly sliced
2 tablespoons dark brown sugar
1 1/2 teaspoons coarse salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon dill seeds
1/4 teaspoon dried tarragon
A pinch of ground cloves
3 tablespoons maple syrup
1. In a medium bowl combine mustard seeds, mustard powder, hot water, and 1/2 cup of vinegar; cover and let stand for at least 3 hours or up to overnight. Transfer to a blender and puree until not quite smooth.
2. In a saucepan, combine the remaining 1/2 cup vinegar, 1/4 cup water, onion, sugar, salt, garlic, cinnamon, allspice, dill seeds, tarragon, and cloves. Bring to a boil and boil 2 minutes.
3. Strain the vinegar-onion-garlic mixture into the pureed mustard seed mixture. Place in the top of a double boiler, set over, not in, a pan of simmering water and cook, whisking frequently until thickened, about 7 minutes. It'll thicken more as it cools. Take off the heat and stir in maple syrup. Pour the mustard into 2 jars and close.
From: merlin | 5/2/11 at 10:11 am
xx