Updates and news from Jean-Pierre Cote and Maison Cote seasonings, spices, oils and vinegars, Vancouver, BC.
Thursday, December 20, 2012
Make your own Mustard
Infused a dijon or a old fashion mustard with some dry herbs or spices is a wonderfull way to bring a little extra flavor to your days
Make from scratch it easy as well
Easy to make but need 4 day of rest befor use
6 tablespoonsmustard seeds black and yellow
1/2 cupmustard powder for binding
3 tablespoonsvinegar (cider, white wine. balsamic or sherry )
1/2 cupwhite wine, port wine, merlot or water
2 tablespoons grated fresh horseradish
1/4 cup minced fresh herbs (really any kind)
Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
Pour in the vinegar and wine or water, then stir well. When everything is incorporated, pour into a glass jar and store in the fridge. Wait at least 4 day before using. Mustard made this way will last several months in the fridge