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Homemade Mustards - cjs - 07-22-2006
Angela brot up making mustard yesterday - thot we needed a special thread just for that purpose!!! Come on, Angela and Lorraine and everyone, let's get out our recipes!
I love making mustard and this is one of our favorites -
MUSTARD, FRENCH OLD-FASHIONED
Sunset's Christmas Treasury
1/2 c white mustard seeds
1 tbsp dry mustard
1/2 c cold water
1/2 c white wine vinegar
1/2 c dry white wine
1 sm onion -- chopped or 1/2 cup chopped shallots
2 clove garlic -- minced or pressed
1 tsp each: salt and sugar
1/2 tsp dry tarragon
1 bay leaf
1/8 Tsp each: grd. allspice and turmeric
Soak the mustard seeds and mustard in cold water for at least 3 hours.
In a 1- to 2-qt. noncorrosive pan, combine the remaining ingred.
Simmer, uncovered, over med heat till reduced by half - 10-15 min
Pour liquid thru a wire strainer into mustard seed mixture; whirl in a blender till coarsely ground.
Cook in the top of a double boiler over simmering water, stirring occasionally, till thickened - 8-12 min.
Let cool, then pack in a covered jar or crock & refrigerate for at least 3 days or up to 2 yrs.
Yield:
"1 C"
Re: Homemade Mustards - bjcotton - 07-22-2006
I just Googled "Mustard Recipes". I had no idea there were so many kinds of mustard. One website had 11 different recipes.
Re: Homemade Mustards - dollop - 07-22-2006
I love this idea. I will pull through my books for the recipe I use. (I will have to do this a little later.) I make mustard at Christmas for little gifts and everyone always enjoys them!
Here is the recipe:
Coarse-Grain Raspberry Mustard
Makes about 1 cup
1/4 cup yellow mustard seeds
2 teaspoons mustard powder
1/4 cup water
1/4 cup dry white wine
1/3 cup raspberry vinegar
½ teaspoon salt
½ cup seedless raspberry jam
Whirl mustard seeds, mustard powder and water in electric blender for 1 minute until coarsely pureed to paste.
Place in glass bowl, cover, and let stand at room temperature at least 2 hours or overnight.
Stir occasionally.
Combine mustard mixture, wine, vinegar and salt in top of small double boiler.
Cook over simmering water, stirring occasionally, 10 minutes or until slightly thickened.
Cool slightly and place mixture in electric blender.
Add raspberry jam.
Whirl until well mixed.
Place in sterilized jar with lid and refrigerate for at least 24 hours
before using to allow flavors to blend.
Store in refrigerator. Keeps well for several months.
Re: Homemade Mustards - cjs - 07-22-2006
"I make mustard at Christmas for little gifts" - that's what I used to do also. Maybe I'll get back into doing that now that I'm retired!!
"Coarse-Grain Raspberry Mustard" - that is right up my alley!! duly copied.
Re: Homemade Mustards - Lorraine - 07-22-2006
Thank you, thank you!!!
This is one I make, compliments of "A Dash Of Mustard".
3 tbsp yellow mustard seeds, finely ground
2 tbsp mustard powder
1 1/2 tbsp honey
1 tsp salt
2 tsp sugar
1/2 cup champagne
Place the ground mustard seeds in the bowl of a food processor with just enough water to moisten them. Let sit 10 minutes. Add the rest of the ingredients and mix thoroughly. Spoon into jar and refridgerate, and leave for at least 2 weeks before opening. I've served it wth salmon, chicken, all kinds of things. we really like it. What a great excuse to open a bottle of Champagne!!
I have a few others I'll fish out! But, most of mine say the shelf life is maybe two weeks in the fridge,. That's why I never made them to give away at Christmas.
Way off topic, Dollop, are you in Culpepper??
Re: Homemade Mustards - dollop - 07-22-2006
Lorraine, no I live about 60 miles west of Richmond.