If the word “mustard” has you thinking of that jar of yellow stuff in your refrigerator, you might want to check the label. In it, you may find things you’d rather not feed your family...like yellow food coloring, along with other additives; though, some brands do at least use turmeric to get that yellow color. In defense of that thin, yellow version (which I, too, have on my shelf), it does add to the flavor of a beef roast when rubbed into the meat just before cooking; and you can, in a pinch, make a tastier variety by adding herbs, sugar, salt and wine or cider vinegar to it.
When making your own mustard, you need to remember to always mix your seeds or powder with cold water. Hot water will yield a milder product initially, but it tends to be bitter. Also, keep in mind that mustards will mellow with age, so your mustard will have a smoother flavor, and still be pungent, if it is left to set for about 20 minutes before serving. Enough of the preliminaries.....on to the recipes!
Basic Mustard
This is not a mustard for the weak at heart, but it is delicious, and can be used in a multitude of other recipes.
1/4 C yellow mustard powder
3 T cold water
Mix and let these stand for 15 minutes. Then add:
1 T cider vinegar
½ t sugar or honey
dash salt
***For an easy variation on this recipe, use a flavored herb vinegar instead of cider vinegar.
Course Grain Mustard
1/4 C yellow mustard powder
2 T brown (or yellow) mustard seeds, crushed just a bit with a mortar and pestle
3 T cold water
Mix and let these stand for 15 minutes. Then add:
2 T white wine vinegar
1 t sugar
dash salt
Dijon Mustard
This is a deliciously mild mustard, yet full of flavor.
1/4 C yellow mustard seeds
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