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 tablespoons mustard seeds black and yellow 
  • 1/2 cup mustard powder for binding 
  • 3 tablespoons vinegar (cider, white wine. balsamic or sherry ) 
  • 1/2 cup white wine, port wine, merlot or water 
  • 2 teaspoons salt 
  • 2 tablespoons honey 
  • 2 tablespoons grated fresh horseradish 
  • 1/4 cup minced fresh herbs (really any kind) 

  1. 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.
  2. Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
  3. 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

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