Mustard Three Ways
Source of Recipe
From "The Hands-On Home" by Erica Strauss
List of Ingredients
Basic Dijon-Style Mustard:
◦ � cup dry white wine
◦ � cup white wine vinegar
◦ � cup mustard seeds
◦ 2 tablespoons finely diced shallot or onion
◦ 1 teaspoon kosher salt
◦ Pinch of cayenne pepper
Whole-Grain Porter Mustard:
◦ � cup dark, sweet beer, such as porter
◦ � cup malt vinegar
◦ � cup mustard seeds (a mix of yellow and brown are nice)
◦ 1 clove garlic, minced
◦ 1 tablespoon lightly packed light brown sugar
◦ 1 teaspoon kosher salt
Apple-Maple Mustard:
◦ � cup apple cider vinegar
◦ � cup apple juice
◦ � cup mustard seeds
◦ 1 teaspoon kosher salt
◦ 1 tablespoon maple syrup
Recipe
In a small bowl or jar, combine all the ingredients for the mustard of choice. Cover the bowl and let it sit at room temperature for 1 to 2 days, until the mustard seeds have absorbed almost all the liquid.
Decide how smooth you want your mustard. For chunky whole grain mustard, just leave the mixture as is. For a smoother mustard, use an immersion blender, mini food processor, or blender to pur�e the mixture to your desired texture. Add 1 to 2 tablespoons of water, if needed, to thin the mustard. For a perfectly smooth texture, like commercial Dijon, you can push the mustard through a fine-mesh sieve after pur�eing.
Transfer the mustard to a small mason jar, lid tightly, and store in the refrigerator. This mustard is best if you give the flavors a few weeks to meld and mellow, but you can eat it right away if you like. The mustard keeps for at least 6 months.
Makes about 1 pint
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