The primary ingredient in mustard is vinegar! The vinegar used to make a given mustard is HUGELY important in terms of the overall flavour and quality of the mustard. The following recipe will de-mystify the mustard making process, (which is already easy as pie), and have all of you making your own fantastic (vastly superior) varietal vinegar mustard today!
- 1 cup ground yellow mustard seed
- 2/3 cup vinegar (Tangerine Balsamic Vinegar, Maple Balsamic Vinegar, Premium White Balsamic Vinegar, Serrano Honey Vinegar or Jalapeño White Balsamic (for heat), Oregano White Balsamic, White Wine Vinegar, Barrel Aged Red Wine Vinegar, Ripe Peach White Balsamic Vinegar, Honey Ginger White Balsamic Vinegar, Traditional Balsamic Vinegar, Tarragon White Balsamic Vinegar…)
- 1/3 cup honey (omit this if you are using a sweeter vinegar such as Tangerine Balsamic Vinegar)
- 1 teaspoon salt (sea salt, truffle salt, pink mineral salt, or…)
- Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes.
- Stir frequently until it thickens and then remove from heat.
- Allow the mustard to cool before storing it in an airtight container.
You can also play around by adding herbs, sea salts, ale, wine, chillies, peppercorns, horseradish, and on and on. The possibilities here are endless.
Feeling adventurous? Use a bit of brown or black mustard seed!
Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day (or less) the flavour will mellow the longer it sits out.
Makes about 1 1/2 cups.
A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade. Place the mustard in a bowl, and slowly whisk in the vinegar of your choice. Whisking quickly and continuously, follow with the olive oil of your choice. The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate.
Re-posted from the Veronica Foods blog.