HOMEMADE GRAINY MUSTARD RECIPES

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GRAINY MUSTARD RECIPE - NYT COOKING



Grainy Mustard Recipe - NYT Cooking image

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

1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/2 cup white wine
1 teaspoon kosher salt

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



Whole-Grain Mustard Recipe - Food.com image

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

100 g black mustard seeds or 100 g brown mustard seeds, whole
175 -200 ml white wine vinegar
50 g yellow mustard seeds, whole
3 teaspoons salt

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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