GRAINY MUSTARD
Homemade mustard is better than its supermarket counterpart, and it's stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer. Use cold water to soak the seeds, and after puréeing, taste your mustard. You can smooth it out with a little honey, or up the zip with horseradish or chiles. Either way, your mustard will mellow out after a few days in the fridge.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield One and 1/2 cups
Number Of Ingredients 4
Steps:
- Place mustard seeds in a medium-size bowl. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.
- Purée mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 127 milligrams, Sugar 2 grams
GRAINY MUSTARD HOMEMADE
Make and share this Grainy Mustard Homemade recipe from Food.com.
Provided by Ambervim
Categories Low Cholesterol
Time 10m
Yield 1 Batch
Number Of Ingredients 3
Steps:
- Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be OK if you leave the soaking seeds sitting on your counter for a full week.
- Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more apple cider vinegar. Mine didn't need any more liquid, but yours might.
- After a couple of days (or a week) pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished mustard right back into the jar the seeds were inches Not even a jar to wash!
- You can keep simple and just added a bit of thyme for seasoning or you can go crazy with different flavors. If you like traditional yellow mustard, add a bit of turmeric. You can use beer or white wine in place of the apple cider vinegar for a different flavor, too.
- The mustard mellows a bit as it sits, but it's still quite bold.
Nutrition Facts : Calories 549.7, Fat 36.5, SaturatedFat 2, Sodium 23.8, Carbohydrate 30, Fiber 12.3, Sugar 7.6, Protein 26.3
GRAINY MUSTARD AIOLI
This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Whisk together Dijon mustard,egg yolk, lemon juice, 1/4 teaspoonsalt, and 1/8 teaspoonpepper in a bowl. Pour inoil in a slow, steady stream,whisking constantly untilemulsified and thick. Whiskin grainy mustard, horseradish,and water. (Thin withmore water if too thick.)
WHOLE-GRAIN MUSTARD
Make and share this Whole-Grain Mustard recipe from Food.com.
Provided by Missy Wombat
Categories Vegan
Time P1DT1h
Yield 3 150 ml jars
Number Of Ingredients 4
Steps:
- Put the black mustard seeds into a non-metallic bowl and pour over 150 ml of the vinegar. Cover and leave overnight.
- The next day, use a mortar and pstle to pound the mixture until the seeds are coarsely broken. Grind the yellow mustard seeds in an electric blender or coffee grinder to a very fine powder. Combine the two mixtures and stir in the rest of the vinegar and the salt.
- Spoon into sterilized jars. Seal, label and keep in a cool dark place for 2 weeks before using to allow the flavours to develop.
GRAINY DIJON MUSTARD
Mustard lovers will adore this grainy, spicy and tangy spread. Smeared onto a roasting ham, served with pretzels or mixed into a vinaigrette, it's an indispensable condiment.
Provided by YummySmellsca
Categories Canadian
Time P4D
Yield 18 tbsp, 18 serving(s)
Number Of Ingredients 7
Steps:
- Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
- Transfer mustard seeds and liquid to jar of a blender.
- Add mustard powder, salt and honey.
- Puree until a coarse paste forms, but whole seeds still remain.
- Transfer to an airtight container and let rest in refrigerator for 2 days before use.
Nutrition Facts : Calories 29.6, Fat 1.5, SaturatedFat 0.1, Sodium 65.6, Carbohydrate 1.7, Fiber 0.5, Sugar 0.7, Protein 1.1
GRAINY FRENCH STYLE MUSTARD
This is a tangy mustard - no sugar- It can be kept in the fridge for up to 3 weeks. Goes well with ham.The vinegar & beer measurements are apprx. You use only enough to make a paste and then to thin the mustard to the consistency that you want. Pour vinegar in slowly so you do not pour in too much, the same with the beer. You may substitute water for the beer.
Provided by Bergy
Categories Low Cholesterol
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Crack the mustard seeds in a coffee or spice grinder - do not pulverize them just crack them.
- Stir in enought vinegar to make a thick paste.
- Combine mustard powder with the salt, stir in enough beer to make a thick paste.
- Mix the two pastes together and add enough beer to make a smooth pasty consistency.
- Place in a closed jar and store in the fridge.
Nutrition Facts : Calories 1076.1, Fat 64.4, SaturatedFat 3.3, Sodium 2339.1, Carbohydrate 80.4, Fiber 32.9, Sugar 15.2, Protein 56.1
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