Melinda Lee - Clear Channel, Los Angeles
Here are three wonderful mustards to make at home. They make wonderful gifts as well. It is important to use COLD liquids when making mustard – and, believe it or not, acidic liquids such as wine or vinegar will make a (slightly) milder result!
An extra step which makes a smoother result with a greater depth of flavor, is to soak the seeds in the liquid called for in the recipe for two entire days before grinding the mustard seeds (along with the liquid) and proceeding with the recipe. The seeds must be kept covered during the soaking time with the liquid called for in the recipe, and if they are very dry, they make soak up more liquid than called for. This step is optional, but might be worth a try if you have the time.
The three below include an unusual sweet and pungent honey mustard, a black pepper “deli-style” mustard, and a Dijon-style mustard.
*EXPEDITIONER’S MUSTARD
also called “Camp” Mustard
This is a sweet honey mustard, to which the pungent “Camp” vinegar is added which makes it uniquely tangy. See below for the explanation of and recipe for the Expeditioner’s or “Camp” vinegar.
Makes 1/2 cup of mustard (multiply as desired)
2 tablespoons, yellow mustard seed
2 1/2 teaspoons, dry mustard powder (such as Coleman’s)
2 tablespoons, water
1/2 teaspoon, salt
1 teaspoon, dried tarragon
1 clove, garlic – peeled
1/2 teaspoon, sugar
2 teaspoons, honey
3 tablespoons, *Expeditioner’s Vinegar [*recipe below]
Grind the mustard seed (soaked or not) to a fine powdered texture. Transfer to a small bowl and add the dry mustard powder and water (if not used for soaking). Stir with a fork until blended. Set the bowl aside for 45 minutes, until the mixture dries to the consistency of coarse sand.
In a blender or mini food processor, combine the mustard mixture with the remaining ingredients and puree until smooth.
The mustard is now ready to use; it will have a shelf life of 6 weeks.
*EXPEDITIONER’S VINEGAR
also called “Camp” Vinegar
This thick, pungent vinegar is an adaptation of a recipe from the early 1900’s when a variety of non-perishable “camp” goods were sold for people going on “exploring or other expeditions.”
Makes 1 1/4 cups of vinegar
1 shallot – peeled and chopped
1 large clove, garlic – peeled and mashed
1 tablespoon, anchovy paste
1/8 teaspoon, cayenne pepper
1/4 cup, white wine Worcestershire sauce
1 cup, bottled white wine vinegar
In a sterilized one-pint Mason jar (or other sterilized, screw-top jar), combine all ingredients. Place a sterilized seal (lid) on top, screw on the ring, and shake 2 or 3 times to mix ingredients.
Place the jar in a cool place (not in direct sunlight) to steep for one week – shaking it periodically.
Strain the contents through a fine sieve into a 2-cup glass measuring cup, discarding the strained solids. Rinse the Mason jar and return the strained liquid mixture to the jar. It will be fairly thick.
Rinse the sieve and the measuring cup. Place the sieve on top if the measuring cup, and line the inside of the sieve with a lightly moistened, flat-bottomed coffee filter. In batches, strain the vinegar mixture through the coffee filter into the measuring cup, allowing the vinegar to drip through into the measuring cup.
Pour the vinegar into a 10-ounce bottle or cruet (it will probably be slightly less than full) and seal with a cork (or the cruet’s stopper).
The vinegar will be ready to use immediately, and will keep for at least one year.
*BLACK PEPPER MUSTARD
Makes 1/2 cup of mustard (multiply as desired)
3 tablespoons, yellow mustard seed
1 tablespoon, bottled white wine vinegar
1 1/2 tablespoons, water
1/4 teaspoon, salt
1/4 teaspoon, freshly cracked black pepper
Coarsely grind the mustard seed. Transfer to a small bowl, add all the remaining ingredients and mix thoroughly with a fork. Cover with plastic wrap and set aside for 2 hours.
The mustard will now be ready to use, with a shelf life of 3 months.
*DIJON-STYLE MUSTARD
Makes 1/2 cup of mustard (multiply as desired)
2 tablespoons, yellow mustard seeds
1/2 tablespoon, dry mustard
2 tablespoons, water
2 tablespoons, white wine
2 tablespoons, white wine vinegar
1/4 teaspoon, salt
1/8 teaspoon, ground turmeric
Grind the mustard seed to a fine consistency [see *Cook’s Note, below.]. In a small bowl, mix the ground mustard with the dry mustard and the water. Cover with plastic wrap and allow to stand overnight.
In a blender or food processor, combine the mustard mixture with the wine, vinegar, salt and turmeric. Puree until smooth.
*Cook’s Note: If you prefer a coarse-grain stone-ground texture, simply whisk the ingredients together, rather than pureeing the mustard seed and other ingredients.
The mustard will now be ready to use, with a shelf life of 3 months.
Recipes adapted from Home Made in the Kitchen by Barry Bluestein and Kevin Morrissey (Penguin Studio)
