Dijon Country Mustard, Stout Ale Mustard, or Honeyed Apricot Mustard
Which would you like slathered on your ham sandwich today?
How about a little swipe of each?
I was so pleased when I churned up this sunny trio yesterday. Each with a different hue, texture, and bite! Have you ever made your own mustard? I’d been wanting to for quite some time. Now that I know how ridiculously easy the process is, I am chagrined that I waited so long to do so.
What’s amazing is that these mustards, each with a distinct and delicious flavor profile, began with these three basic ingredients:
Yellow Mustard Seeds
Brown (or Black) Mustard Seeds
Powdered (Dry) Mustard
Plus, an array of pantry staples: Vinegars, brown sugar, honey, dried apricots, allspice, kosher salt…
In short order, your kitchen counter becomes a mustard laboratory. You’ve got a lot of creative license here. Maybe you’d like to add tarragon to one of your batches. Or lemon juice instead of vinegar. Or habanero peppers (whoa!) Or peach preserves.
Check your fridge for a stray bottle of beer or the last few swallows of Sauvignon Blanc. White wine mellows in the Dijon style mustard. A bit of Guinness enlivens the Stout brown.
The beauty is that THERE IS NO COOKING REQUIRED!
No! In fact, heating the mustard can destroy its heady properties.
Instead, a lengthy soaking time—48 hours—-in whatever compelling acid and spice infused liquid you create is what coaxes out the intense flavors. Yep, that’s what ultimately “cuts the mustard.”
Mustard-making harkens to ancient Roman times.
My online research led me to two terrific sites: Hunter Angler Gardner Cook and Kiss My Spatula. Hunter Angler includes the condiment’s fascinating history with some essential recipes. Kiss My Spatula has beautiful photographs with the tutorial. I think you’ll enjoy visiting these blogs.
I derived my inspiration from both places.
After you assemble your ingredients, you simply mix them together in a bowl. Cover, and let the acids go to work on the seeds–softening and plumping them. Over the two day period, you’ll notice changes–a natural thickening. (If it gets too thick, you can always add more liquid–even plain water—-before you process it.)
Mustard, especially when vinegar-soaked, has anti-bacterial properties. It is its own natural preservative. It can keep indefinitely in the refrigerator after you make it. It may, over time, dry out or get bitter—but that takes a while. Likely you’ll use it all before that happens.
It feels like magic when you churn that mixture with an immersion blender. (Of course, you can use your food processor, or go old school with a mortar and pestle!)
It all comes together in a savory coarse-grain kind of way.
But the real magic is when you spread your homemade mustard on a ham sandwich, or over a grilled sausage. Or whisk it in a vinagrette, dollop into deviled eggs. Or glaze a pork roast, or a warm salty pretzel! Not only will you think, “Why did I wait so long?” but “Wow. There’s no need to buy mustard ever again.”
COARSE GRAIN DIJON MUSTARD
1/2 cup White Wine
3 T. White Wine Vinegar
4 T. Yellow Mustard Seeds
2 T. Black Mustard Seeds
4 T. Powdered Mustard
2 t. Salt
Place all the ingredients in a non-reactive (such as glass, ceramic) bowl. Stir well and cover with plastic wrap. Keep at room temperature, and allow the liquid to soften the mustard seeds for 48 hours.
Uncover, and churn with an immersion blender until a smoother (but not entirely smooth) mustard. Taste for salt and spice. Place in a clean jar and refrigerate.
1/2 cup Guinness Stout Ale
1/3 cup Red Wine Vinegar
5 T. Black Mustard Seeds
2 T. Yellow Mustard Seeds
1 T. Turbinado Sugar
1/4 t. Allspice
2 t. Kosher Salt
Mix all these ingredients in a non-reactive bowl. Cover with plastic wrap and let it sit out, room temperature, for 48 hours.
Stir. Using an immersion blender, blend until fairly smooth. Place in clean jar and refrigerate.
1/2 c. Dried Apricots
2 T. Honey
2 T. Turbinado Sugar
4 T. White Balsamic Vinegar
1/4 c. Water
5 T. Yellow Mustard Seeds
3 T. Powdered Yellow Mustard
1/2 cup White Wine
2 T. White Balsamic Vinegar
2 t. Salt
In one non-reactive bowl, soak dried apricots in honey-sugar-vinegar-water solution for 2 days, covered, room temperature.
In another non-reactive bowl, soak mustard seeds and powdered mustard in wine-vinegar solution for 2 days, covered, room temperature.
After two days, combine the ingredients of both bowls. Using and immersion blender, churn the apricots into the mustard. Taste for salt and desired sweetness.
Place into clean jar and refrigerate.