exurb
09-24-2007, 12:51 PM
I like my mustards coarse and grainy. Here are two recipes.
GRAINY MUSTARD
generous 1/2 cup black mustard seeds
1/3 cup plus 2 tsp yellow mustard seeds
1/2 cup vinegar of choice (I use raw white wine vinegar, yum)
1 shallot, very finely chopped
1 tablespoon raw sea salt of choice (I REALLY like the Guerande stuff better than Celtic, but I digress).
Soak the mustard seeds and vinegar in non reactive bowl, I use glass, for 24 hours.
Stire in the shallot and crush the seeds into a coarse paste using whatever you have (back of wooden spoon, rolling pin, pestle and mortar, etc.) Add a little more vinegar if necessary. Store in fridge or winecellar/cold room for t weeks before using.
TARRAGON MUSTARD
1/3 cup plust 2 tsp yellow mustard seeds
almost 1 cup black mustard seeds
3 tablespoons water
1 tablespoon vinegar of choice
7 Tablespoons white wine (YES IT'S RAW)
leaves from a sprig of Tarragon, or more to taste
1 T salt.
Almost the same instructions as previous recipe, only grind the mustard seeds a little first, then pour the water on them, leave them 10 minutes, then add the rest and proceed. The longer you grind the mustard seeds the hotter/stronger the mustard.
Mustard Dipping Sauce
6 T nama shoyu
3 T prepared smooth mustard (you prepared it;) )
6 Tablespoons sake! (if you're into that sort of thing)
cayenne to taste (or not at all).
Sweetener of choice is optional, sometimes non raw people use mirin, which is pretty much a sweetened sake.
GRAINY MUSTARD
generous 1/2 cup black mustard seeds
1/3 cup plus 2 tsp yellow mustard seeds
1/2 cup vinegar of choice (I use raw white wine vinegar, yum)
1 shallot, very finely chopped
1 tablespoon raw sea salt of choice (I REALLY like the Guerande stuff better than Celtic, but I digress).
Soak the mustard seeds and vinegar in non reactive bowl, I use glass, for 24 hours.
Stire in the shallot and crush the seeds into a coarse paste using whatever you have (back of wooden spoon, rolling pin, pestle and mortar, etc.) Add a little more vinegar if necessary. Store in fridge or winecellar/cold room for t weeks before using.
TARRAGON MUSTARD
1/3 cup plust 2 tsp yellow mustard seeds
almost 1 cup black mustard seeds
3 tablespoons water
1 tablespoon vinegar of choice
7 Tablespoons white wine (YES IT'S RAW)
leaves from a sprig of Tarragon, or more to taste
1 T salt.
Almost the same instructions as previous recipe, only grind the mustard seeds a little first, then pour the water on them, leave them 10 minutes, then add the rest and proceed. The longer you grind the mustard seeds the hotter/stronger the mustard.
Mustard Dipping Sauce
6 T nama shoyu
3 T prepared smooth mustard (you prepared it;) )
6 Tablespoons sake! (if you're into that sort of thing)
cayenne to taste (or not at all).
Sweetener of choice is optional, sometimes non raw people use mirin, which is pretty much a sweetened sake.