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Mustards

Mustards you can make.

Use whole seeds for coarse-textured mustard or dry mustard or mustard flour for a smoother mustard.
I purchase my mustard seeds from San Francisco Herb Co GIVE LINK
Mustard is hottest when fresh, mellowing with age. Most commercial mustards have aged for at least a month before sold.
The first step: soaking the dry mustard or seeds releases the mustard’s potency and avoids a bitter “off” flavor.
The second step: diluting with an infusion of spices, vinegar and wine affects the mustard’s pungency. The suggested dilution from cooking will produce a medium-hot mustard.
Cooking time and heat will determine the mustard’s hotness. If you want a very hot mustard, use more reduced infusion so the mustard will need less cooking to thicken.
When I pack the mustard hot into jars with canning lids, the heat seals them. (But still need to be refrigerated.)
Mustard will react with some pans. Be warned.

Dijon-style Mustard
Mix ½ c cold water into 1 c dry mustard.
Let stand 10 minutes.

In 2 quart noncorrosive pan, combine
1 1/3 c dry white wine (I use vinegar)
1 1/3 c white wine vinegar
1 onion, chopped
2 T garlic granules
2 bay leaves
8 whole allspice
2 t salt
2 t sugar
1 t dry tarragon

Boil, uncovered, until reduced by half (or slightly more for hotter mustard) 15-20 minutes
Pour mixture through strainer into mustard paste, extracting all juice.
Cook on double boiler over simmering water until thick, like heavy cream.
Stir occasionally. (Mixture will thicken as cools)
Let cool.
Pack in small jars.
Refrigerate for up to 2 years.
Makes 2 cups.

Spiced German Mustard
Soak for at least 3 hours
1/3 c white mustard seeds
¼ c dry mustard
In ½ c cold water

In 2-quart noncorrosive pan,
Combine:
1 c cider vinegar
1 onion, chopped
2 T brown sugar
1 t salt
1 T granulated garlic (or 2 cloves garlic, pressed or minced)
½ t cinnamon
¼ t ground allspice
¼ t dill seeds
¼ dry tarragon (I have omitted this)
1/8 t turmeric
Simmer, uncovered, over medium heat until reduced by half (15 minutes)
Pour through wire strainer into mustard seed mixture.
Blend until desired texture.
Cook in top of double boiler over simmering water.
Stir occasionally, until thickened (15 minutes). (Mixture thickens as cools)
Stir in 1-2 T honey.
Cool.
Pack in jars.
Refrigerate for up to 2 years.
Makes 1 cup.                                                  



Author of Biblical fiction, married to my best friend, and challenged by eight sons’ growing pains as I write about what matters.

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