Mustard Recipe Ideas
I have become fascinated by the idea of making my own mustard. I thought t might be fun to request recipes and just ideas on mustard making. Even if you have never made mustard, you probably have some ideas.
Here is a link to a Emeril Lagasse recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-mustard-recipe/index.html
Here is a link to a chowhound video on mustard making talking about using beer, wine, vinegar or water. http://www.chow.com/videos/show/chow-tips/55160/how-to-make-your-own-mustard
Here is a link to a 4 year old thread on making mustard: http://chowhound.chow.com/topics/3298...
I am amazed at the number of variables in such a simple sauce.
Mustard seeds Yellow, brown or black coarse or fine ground Maybe smoke the seeds?
Or you could use mustard powder.
Vinegar or beer or wine or water Look at the amount of variables there!
What spices are you going to add?
Other things you could add horseradish … whatever.
Let’s hear your ideas, folks.
I've been thinking about wine and mustard lately, and have been meaning to look up recipes. I have Pommery mustard, which is too strong for my tastes. I used it last thanksgiving in a creamed onion dish with cream sherry, but couldn't help but think that the mustard would have come up better amid a more assertive wine. Since then, I was always thinking a red, and meaning to play with it, but reading nofunlatte's suggestion, I'm curious now about the marriage of a fruitier white with it. I have a mustard book somewhere in the stacks. I'll have to dig it out.
Post your experiments, Hank, if you would.
I made a cranberry-lambic mustard last Christmas -- brown mustard seeds, apple cider vinegar, a good amount of funky Belgian lambic, and sweetened dried cranberries (which I reconstituted and pureed). Canned it and have been letting it mature. It's about time to bust it open, I guess! Dynamite with ham or leftover roast turkey, as you could imagine. No recipe, just used a couple recipes as a guideline and then made the rest up as I went along.
Hi Hank, I haven't ever made my own mustard but I thought you might be interested in the website below. There's a mustard maker in Toronto who has gained a terrific reputation for his outstanding selection of quality mustards. I thought the list of varieties may be of interest and, provide some inspiration. I love their German mustard - it has cider in it and is fabulous and the Balsamic w Figs and Dates is wonderful on chicken and duck. Enjoy!!