Grainyfrenchstylemustard Recipes

GRAINY FRENCH STYLE MUSTARD

Steps:

• Crack the mustard seeds in a coffee or spice grinder - do not pulverize them just crack them.
• Stir in enought vinegar to make a thick paste.
• Combine mustard powder with the salt, stir in enough beer to make a thick paste.
• Mix the two pastes together and add enough beer to make a smooth pasty consistency.
• Place in a closed jar and store in the fridge.

FRENCH STYLE MUSTARD

Steps:

• In a saucepan combine mustard, sugar& salt.
• Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk.
• Cool the put into a jar& refrigerate.

GRAINY MUSTARD

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.

GRAINY DIJON MUSTARD

Steps:

• Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
• Transfer mustard seeds and liquid to jar of a blender.
• Add mustard powder, salt and honey.
• Puree until a coarse paste forms, but whole seeds still remain.
• Transfer to an airtight container and let rest in refrigerator for 2 days before use.

GRAINY RASPBERRY MUSTARD

Steps:

• Blend mustard seeds, mustard powder and water in blender for 1 minute until you have a coarsely pureed paste.
• Let stand at room temperature at least 2 hours.
• Combine the mustard mixture, wine, vinegar and salt in the top of a small double boiler.
• Cook over boiling water, stirring occasionally, for 10 minutes or until slightly thickened.
• Return to the blender.
• Add raspberry jam.
• Blend until well mixed.
• Refrigerate in a covered container at least overnight or keep up to 1 month.