Sharpdarkmustard Recipes

BAVARIAN SWEET MUSTARD (BAYERISCHER SüßER SENF)

Steps:

• Bring all ingredients, except for the mustard seeds, to boil in a medium stock pot. Simmer covered for 10 minutes. Turn off the heat and let steep for 1 hour. Strain the ingredients and place the vinegar solution in a large non-reactive bowl (preferably glass).
• Use a spice or coffee grinder to very coarsely grind the mustard seeds.
• Stir the coarsely ground mustard seeds into the vinegar solution. The mixture will initially be liquidy and will thicken over time. Cover and refrigerate for at least 3 weeks before using to allow the flavors to meld and deepen. The mustard will initially be quite hot but over this resting period the heat will become more subdued.
• Stored in the fridge, this mustard will keep up to 6 months.
• Note: This recipe can be halved or quartered if you don't want to make a large amount.

EXTRA SPICY MUSTARD

Steps:

• Mix all ingredients into a bowl and stir with a spoon until everything is combined.
• Then use an electric mixer and mix the mustard for 5 minutes.
• Put the mustard into a jar with a lid and let stand 3 to 4 weeks.
• After several weeks the spiciness should be reduced, the consistency should be spreadable and your mustard is ready.

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

SHARP DARK MUSTARD

Steps:

• Combine vinegar, cloves, peppercorns, bay leaves and salt, Boil over medium heat, reduce heat and simmer 5 minutes Strain into a small bowl.
• In another bowl mix the mustard and sugar.
• Add vinegar mixture slowly as you are whisking constantly.
• Beat until smooth.
• Pour into a jar and refrigerate.