Whole Grain Thyme Mustard
Source of Recipe
From "The All New Ball Book of Canning and Preserving"
Recipe Introduction
"A simple recipe for a grainy, thyme-infused mustard makes a perfect complement for good roasts and grilled steaks. Or pur�e a spoonful into a vinaigrette."
List of Ingredients
◦ 2 cups water
◦ 1 cup mustard seeds (a combination of brown and yellow seeds)
◦ 1 � tablespoons salt
◦ � cup dry mustard
◦ 2 teaspoons honey or sugar
◦ 1 � teaspoons sea salt
◦ � teaspoon garlic powder
◦ � cup unfiltered apple cider vinegar (5% acidity)
◦ 1 tablespoon fresh thyme leaves
Recipe
Combine first three ingredients in a bowl. Cover and let stand 2 to 4 hours.
Drain mustard seeds in a wire-mesh strainer lined with a coffee filter or cheesecloth, discarding liquid. Pulse seeds in a food processor until crushed. Add dry mustard and next three ingredients. Pulse just until blended.
Transfer mustard mixture to a medium glass or non-metallic bowl; stir in thyme. Cover with plastic wrap and let stand at room temperature up to three days or until slightly bubbly, stirring daily.
Spoon mustard into clean half-pint jars. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Chill for 4 weeks before serving. Store in refrigerator up to one year.
Makes about 3 half-pint jars
� Tricks of the Trade:
Though this mustard is ready to use in less than a week, the sharp tang of mustard seed mellows to a lovely subtle creamy taste over the course of a couple of months.
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