GRAINY MUSTARD RECIPES
GRAINY MUSTARD RECIPE - NYT COOKING
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
Total Time 10 minutes
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//schema.org, Calories 116, UnsaturatedFatContent 5 grams, CarbohydrateContent 6 grams, FatContent 6 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 0 grams, SodiumContent 127 milligrams, SugarContent 2 grams
WHOLE-GRAIN MUSTARD RECIPE - FOOD.COM
Make and share this Whole-Grain Mustard recipe from Food.com.
Total Time 25 hours
Prep Time 1 hours
Cook Time 24 hours
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.
Nutrition Facts : Calories 234.5, FatContent 14.4, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 2328, CarbohydrateContent 17.5, FiberContent 7.3, SugarContent 3.4, ProteinContent 12.5
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