Posts Tagged mustard

Condiment Jam: Homemade mustard update

Oct 19th, 2009 Posted in Pickles, Salsas, Condiments | one comment »
IMG_1753
Image by foodistablog via Flickr

It’s finally MUSTARD! After two patient days (patience isn’t always my strong suit), it was finally time to take the great mustard experiment to the next level.

I’d been soaking a combination of dark and white mustard seeds in red wine (a chardonnay and merlot blend), red wine & balsamic vinegars for two days. With the soaking done, I improvised the next steps on a mustard recipe which came originally from Martha Stewart.

Stewart’s recipe uses all red wine vinegar and 1 tablespoon of ground marjoram. Since I’d just brought in my herb harvest, I substituted 2 tablespoons of chopped fresh thyme leaves. Stewart’s mustard is designed to be refrigerator mustard, but since this recipe is high in vinegar, I used a cold-pack canning method on two of my jars. First tastes were very sharp; I’m looking forward to tasting daily to see how it mellows.

RED-WINE MUSTARD

  • 1/4 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 1/2 cup dry red wine
  • 3/4 cup red-wine vinegar
  • 1/4 cup balsamic vinegar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons fresh thyme leaves

Directions

  1. In a 1-pint canning jar, combine mustard seeds with the red wine and vinegars. I used a chardonnay/merlot wine blend. Cover the jar and let sit 48 hours. (I put mine in the refrigerator.) Check daily to be sure seeds are covered by liquid; add more wine if necessary.
  2. Put the seeds and liquid in the bowl of a food processor, along with all of the remaining ingredients. Process about 5 minutes, or until seeds are broken down and the mixture become creamy.
  3. To can: Spoon the mustard into hot, sterilized 1 cup or 1/2 cup jars, leaving 1/2 inch headspace. Process 20 minutes in a boiling water batch.
  4. To use within 1 month: Spoon the mustard into an airtight container. Allow the mustard to rest in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

Makes about 2 1/2 cups.

Update: I marinated another batch of mustard seeds, and this variation is mellowing right now…

ROASTED GARLIC MUSTARD

  • 1/4 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 1/2 cup dry red wine
  • 3/4 cup red-wine vinegar
  • 1/4 cup balsamic vinegar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons dry mustard
  • 1 teaspoon sea salt
  • 4 tablespoons roasted garlic cloves (about 20 cloves)
Directions (as above)
  1. Marinate the mustard seeds in the vinegars and red wine for 48 hours.
  2. Put the marinade, mustard seeds, and all remaining ingredients into a blender or food processor, and blend until smooth and creamy.
  3. Can or refrigerate as directed for red wine mustard (above.)
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Savory Jam: Home-made mustard

Oct 11th, 2009 Posted in Pickles, Salsas, Condiments | one comment »
Close-up picture of mustard seeds
Image via Wikipedia

I love mustard. And I have ready access to mustard seed in quantity in the ethnic food aisle at my local Wegmans, health food and Asian grocery stores. So as I finished a jar of roasted garlic gourmet mustard, I began to wonder if I could make mustard at home.

On the web, I found several resources including these:
Making Mustard at Home from the folks at www.apinchof.com

Instructions for canning mustard (scroll to bottom))

And out of a myriad of mustard recipes, I chose this simple proportional wine mustard recipe which I found in a collection of mustard recipes at www.marthastewart.com:
recipes

Mustard-making is a multi-day proposition. The seeds need to soak, and the flavor needs time to age, develop and mellow.
I’ve got a cup and a half of mixed mustard seeds soaking, some in red wine and some in sherry in my refrigerator; updates in 24 hours when the soaking is finished and my mustard develops!

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