The other mustard recipe I made from America's Test Kitchen's Foolproof Preserving is for whole-grain mustard. My mother (Julie) was less thrilled than I, responding with a disgusted, "Why?" But I actually have several recipes in my regular rotation that ask for this (including the previously posted crab mac and cheese). I've actually had trouble finding whole-grain mustard, so I've been using stone ground, but I'll be using this from now on.
As with the Dijon, this has to soak 8-24 hours, then sit out for 1-2 days for desired spice.
YIELD: 2 1-cup jars
3/4 cup cider vinegar
1/2 cup water
1/3 cup yellow mustard seeds
1/3 cup brown mustard seeds
2 tablespoons packed light brown sugar
1 1/4 teaspoons salt
Combine vinegar, water, yellow mustard seeds, and brown mustard seeds in a bowl. Cover with plastic wrap and let sit at room temperature for at least 8 hours and up to 24 hours.
Measure out 1/2 cup vinegar-mustard seed mixture and set aside. Combine remaining vinegar-mustard seed mixture, sugar, and salt in food processor and process until coarsely ground and thickened, 1-2 minutes, scraping down bowl as needed; return to medium bowl. Stir in reserved vinegar-mustard seed mixture.
Using funnel and spoon, portion mustard into two 1-cup jars. Cover and let mustard stand at room temperature until it has reached desired spiciness, 1-2 days; mustard becomes spicier as it rests. Once desired spice level has been reached, refrigerate and serve.
Mustard can be refrigerated for up to 6 months; once refrigerated, flavor will continue to mature but will not become more spicy.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
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1 comment:
Awesome to see someone posting about how to make grainy mustard. I am a big fan of whole grain mustard and have tried many brands of it. However, I always find that homemade mustard is just better. I have used a few recipes and they have been great. Can't wait to make mustard with this recipe!
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