In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
Homemade Whole Grain
Mustard
adapted from Super Natural
Every Day by Heidi Swanson (buy it here)
makes one cup
Heidi's recipe makes 2
cups, but since this was virgin terrritory (and I my mustard seed turned out to
be in short supply) I decided to halve it. I also didn't have champagne vinegar
on hand, and thankfully my sanity returned in time to stop me from opening a
bottle of real champagne to throw in a splash. Instead I let my olfactory
senses lead the way and sniffed the vinegars I did have on hand, comparing the
scent to that of the mustard left in the fridge, settling on a mix of white
vinegar and sherry vinegar.
I also only had yellow
mustard seeds, and while I miss the pretty darker hued flecks of the brown ones
in my mustard, I'm confident this is going to be deliciously edible
nonetheless.
One last note—my
eyes have an internal auto-correct when I read the phrase "mortar &
pestle" in a recipe. I used to own one, but after dusting it more than I
actually used it, I finally gave it away. Two kids and mortar & pestle just
don't together, so I gave the mustard seeds a whiz in the food processor to
grind them.
I'd love if you all join
me in this mustard-making journey. What say we all check back in two weeks and
report our results?
Scant 1/3 cup (82 grams)
yellow mustard seeds
1/4 cup (22 grams) mustard
powder (I used Colemans)
Scant 1/2 cup (115 ml) cold
filtered water
2 tablespoons white vinegar
1 tablespoon sherry vinegar
2 tablespoons honey
3/4 teaspoons (4 grams) fine
sea salt
Add the mustard seeds to a
food processor and pulse until about 2/3 of the seeds are crushed.
In a small bowl, stir the
mustard powder and water together with a fork. Pour in the vinegars, honey and
salt, mixing well to combine. Stir in the mustard seeds. The mixture will look
more like a slurry, but I trust Heidi when she says it will thicken in a few
days.
Transfer to a jar, seal
tightly and store in the fridge. Let the mustard "cure" for two
weeks, then give it a taste and adjust the flavor with more honey, vinegar
and/or salt, to your liking.
Questions about this recipe?
Email
me.