Coarse Ground Mustard Homemade Recipes

COARSE-GROUND MUSTARD RECIPE

Steps:

• Place mustard seeds, wine vinegar, and wine in a small bowl and let stand for 3 hours.
• Pour both the seeds and liquid into the container of a blender or food processor fitted with the steel blade. Process with several on-off motions until the seeds are bruised and broken.
• Add the dry mustard, salt, allspice , and water and process for 30 seconds. Scrape down the sides of the container with a rubber spatula and process for 30 seconds longer.
• Keep in a well-sealed container and allow to stand overnight before using.

RED POTATO SALAD W/ COARSE GROUND MUSTARD

Steps:

• 1. Wash then boil potatoes with the skin on until just done, DO NOT OVERCOOK, red potatoes are delicate and will fall apart if you over cook them
• 2. Mix all the spices and Mayo in a large enough bowl to hold everything even the potatoes, chill while you chop the raw veggies
• 3. finely chop the celery and red onion then add to the sauce.
• 4. when the potatoes are done chill completely, when they are completely cooled cut into quarters (or more if they are larger than a pig pong ball) FOLD INTO the mayo and veggies careful not to smash the potatoes.

COARSE-GROUND MUSTARD

Steps:

• Place mustard seed, wine vinegar and wine in a small bowl and let stand for 3 hours.
• Process in a blender on pulse until seeds are bruised and broken.
• Add dry mustard, salt, allspice, and water, mix well.
• Cover loosely, and allow to stand overnight.
• Refrigerate unused portions.

DIJON MUSTARD

Steps:

• Soak and refrigerate mustard seeds: In a small plastic container or glass bowl (do not use metal), soak the mustard seeds in 5 1/2 ounces of the distilled white vinegar. Cover and set in the refrigerator for 12-24 hours. Soaking allows the mustard seeds to soften and plump up, which will make them break down easier during the blending process.
• Strain the mustard seeds: Using a sieve, strain the mustard seeds, and discard any vinegar. The liquid will be too bitter to use.
• Blend the mustard seeds: Place the strained mustard seeds in a blender. Add the remaining 1 1/2 ounces of distilled white vinegar, white wine, sugar, and salt into the blender as well. Blend at a low setting for 20 seconds, then slowly increase to a high setting and blend for 15 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened slightly. Blend at low setting for 15 seconds, slowly increasing to a high setting and blend for 20 to 30 seconds. The consistency will be similar to a thick cake batter. If you prefer a smoother texture, blend for another 20 to 30 seconds at a medium to high setting.
• Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours. The mustard is quite bitter immediately after blending and needs time for the bitterness to diminish. It will keep for up to 6 months in the refrigerator.

COARSE-GROUND MUSTARD (HOMEMADE) RECIPE

Steps:

• In a medium bowl combine vinegar, mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb any excess liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1-2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four sterilized 4 ounce canning jars or other glass jars. For best flavor, chill for 1-2 days before servings. Store in the refrigerator for up to 3 months. Cranberry mustard: Prepare as directed in first step, except substitute red wine vinegar for the white wine vinegar and stir ½ teaspoon cracked black pepper into the mustard seed mixture with the spices before letting stand 24 hours. Continue as above but omit honey. In a small saucepan combine ½ cup cranberries and ½ cup pure maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until berries pop. Add cranberry mixture to the mustard seed mixture before blending. Creole mustard: Prepare as directed, except stir in ¼ teaspoon cayenne pepper into the mustard seed mixture with the spices. Continue as directed, except reduce honey to 1 tablespoon and add 2-3 teaspoons horseradish to the mustard seed mixture before blending.