Whole Grain Mustard Recipes
WHOLE-GRAIN MUSTARD
Make and share this Whole-Grain Mustard recipe from Food.com.
Provided by Missy Wombat
Categories Vegan
Time P1DT1h
Yield 3 150 ml jars
Number Of Ingredients 4
Steps:
- Put the black mustard seeds into a non-metallic bowl and pour over 150 ml of the vinegar. Cover and leave overnight.
- The next day, use a mortar and pstle to pound the mixture until the seeds are coarsely broken. Grind the yellow mustard seeds in an electric blender or coffee grinder to a very fine powder. Combine the two mixtures and stir in the rest of the vinegar and the salt.
- Spoon into sterilized jars. Seal, label and keep in a cool dark place for 2 weeks before using to allow the flavours to develop.
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HOW TO MAKE WHOLE-GRAIN MUSTARD RECIPE | LEITE'S …
2021-01-18 In a small food processor or with an immersion blender, process the remaining vinegar and mustard seed mixture, sugar, and salt until coarsely …
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5/5 (2)Category CondimentsCuisine AmericanTotal Time 48 hrs
- In a medium bowl, combine the vinegar, water, yellow mustard seeds, and brown mustard seeds. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours. (The resting time softens the seeds and ensures a creamy consistency.)
- Take your vinegar and mustard seeds mixture and measure out 1/2 cup (118 ml) and keep separate.
- In a small food processor or with an immersion blender, process the remaining vinegar and mustard seed mixture, sugar, and salt until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed.
- Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets.
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2018-02-22 That means this whole grain mustard recipe and any other whole grain dijon style mustard is a copycat recipe and can never be sold under …
From masalaherb.com
4.8/5 (12)Total Time 20 minsCategory CondimentCalories 2221 per serving
From masalaherb.com
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- Add to a bowl your yellow and brown mustard seeds and cover them with 2.7 fluid ounces/ 80 milliliters of the White Wine vinegar. Let it stand for at least 1 hour. You will notice that the vinegar will bubble a bit when it comes in touch with the mustard seeds, that's alright. We want the seeds to get a bit soft.
- Next, we will pound the seeds and if they have lost a bit on liquids, then add about 1-2 Tablespoons water to the mixture. To pound with the pestle add always small batches and smash and twist it so long until most of the yellow seeds have turned into a mush. The brown once don't crack that easily but with the pounding, they will crack a bit and emit the flavors. Do that with the remaining mustard seeds.
- In a bowl with the smashed mustard seeds add the remaining 1.3 fluid ounces/ 40 milliliter vinegar, lemon juice, salt, pepper, and Turmeric powder. Mix the content well and fill a clean jar with the condiment. Add the oil on top and close the lid.
- You will need to let it stand for minimum 4 weeks before you can use it. That is the grainy mustard paste will need to ferment a bit or let's say the flavors "get used to each other" and form the superb flavor we love so much in the whole grain mustard. Let it rest and then you can enjoy it!
HOMEMADE MUSTARD RECIPE: MAKE YOUR OWN GOURMET MUSTARD AT …
2020-05-15 This homemade mustard recipe - a whole grain gourmet mustard - is mind-bogglingly easy and it tastes great! Just 3 ingredients and a few minutes to prepare.
From attainable-sustainable.net
4.6/5 (31)Total Time 10 minsCuisine AmericanCalories 56 per serving
From attainable-sustainable.net
4.6/5 (31)Total Time 10 minsCuisine AmericanCalories 56 per serving
- Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
- Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
- After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!
45 WAYS TO USE ALL THE MUSTARD YOU CAN MUSTER - BON ...
From bonappetit.com
Author Elyssa GoldbergPublished 2015-07-24Estimated Reading Time 6 mins
- Chicken, Apple, and Fennel Salad. Chicken salad with none of the mayo and all of the crunch. Let the whole grain mustard dressing bring it all together.
- Bistro Steak with Buttermilk Onion Rings and Mustard-y Dressing. Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions.
- Sardines with Rye Crackers and Whole Grain Mustard Dressing. The subtle spice of whole grain mustard cuts through the sardines' oil. Ground the whole situation with a well-seasoned beet salad.
- Quinoa and Roasted Vegetable Salad. Roast up any and all vegetables in your fridge, toss them atop tender salad greens, and let the punch of the mustard dressing bring it all together.
- Croque-Monsieur. Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering. View Recipe.
- Toasted Spice Vinaigrette. This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.
- Frisee Salad with Potatoes, Apples, and Hazelnuts. Savory, sweet, and a touch spicy thanks to mustard-roasted potatoes and a whole grain mustard dressing that coats the whole number.
- Herbed Egg Salad. Best with a vinegar-y hot sauce, like Tabasco or Crystal. View Recipe.
- Fennel-Spiced Ribs with Tangy Apple-Mustard Barbecue Sauce. All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)
- Smashed Fingerlings with Jalapeños. Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.
WHOLE-GRAIN DIJON MUSTARD RECIPE - CHOWHOUND
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4.5/5 (6)Total Time 48 hrs 15 minsCategory Sub / SandwichCalories 274 per serving
From chowhound.com
4.5/5 (6)Total Time 48 hrs 15 minsCategory Sub / SandwichCalories 274 per serving
- Blend until the desired consistency is reached, about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.) Transfer the mustard to a small, nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.
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From flouronmyface.com
Ratings 1Total Time 48 hrs 5 minsCategory CondimentCalories 9 per serving
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- Add the 4 tablespoons of brown mustard seeds and 4 tablespoons of yellow mustard seeds to the bowl. Measure the sugar and the Kosher salt into the bowl.
- Place a piece of plastic wrap or cheese cloth over the top of the bowl. Place the bowl on the counter and let the mustard ingredients ferment for 48 hours.
WHOLE GRAIN MUSTARD {HOMEMADE} TAKE TWO TAPAS
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From taketwotapas.com
Reviews 5Calories 19 per servingCategory Condiments And Sauces
From taketwotapas.com
Reviews 5Calories 19 per servingCategory Condiments And Sauces
- Pulse until you have reached the desired consistency. I like mine with some pop in the seeds so I only pulsed mine a few times.
ROAST SALMON WITH WHOLE-GRAIN-MUSTARD CRUST RECIPE | MYRECIPES
2013-05-17 Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes. Step 3. Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until …
From myrecipes.com
Servings 4Total Time 20 mins
From myrecipes.com
Servings 4Total Time 20 mins
- Preheat the oven to 400° and line a rimmed baking sheet with aluminum foil. In a small bowl, stir together the mustard, olive oil and chives.
- Season the salmon fillets with salt and pepper and place them skin side down on the prepared baking sheet. Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes.
- Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned and the salmon is almost cooked through. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates; leave the skin on, if desired. Serve immediately.
THE 5 BEST SUBSTITUTES FOR WHOLE GRAIN MUSTARD | EATDELIGHTS
From eatdelights.com
5/5 Published 2021-10-01Total Time 20 mins
- Horseradish. Horseradish is a suitable substitute for whole mustard grain. It is a root vegetable and also belongs to the mustard family. It gives a similar bite and heat like that of whole grain mustard.
- Wasabi Sauce. Wasabi can also be a suitable choice for whole grain mustard. Being of the same family as mustard, you can get similar but a subtler flavor.
- Stone Ground Mustard and Celery Seeds. You can also use stone-ground mustard in place of whole grain mustard if you don’t have it. With stone ground variety, the mustard is roughly crushed.
- Yellow Mustard. One of the most popular condiments in America, yellow mustard is also an excellent substitute for whole grain mustard. If you like the fragrance of mustard but can’t take the heat, the yellow mustard is ideal for a variety of dishes.
- Spicy Brown Mustard. If you want some punch and heat like whole grain mustard, spicy brown is a great option. In contrast to yellow and other varieties, very little vinegar is used to soak the brown mustard seeds.
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2016-03-14 This Whole Grain Mustard is super easy to make, you know what goes in it and probably have everything in your pantry. With beer to bump up the flavor! Let rest and mellow …
From keviniscooking.com
5/5 (11)Total Time 12 hrsCategory CondimentCalories 38 per serving
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- Pour both yellow and brown mustard seeds into a small mixing bowl or measuring bowl and pour vinegar and beer over. Whisk together to blend and cover the mixture with plastic wrap. Set aside on the countertop for 12 hours until the liquid has been absorbed.
- Pour soaked seeds into a food processor with the remaining ingredients. Pulse several times to mix then process for a minute.
- Pour mixture into a sterilized glass jar and refrigerate. Let rest and mellow for 2 weeks in the fridge before using. The mustard will keep for up to 6 months covered and refrigerated. This makes about 1 1/2 cups.
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2015-10-22 Pour over the beer, stir, cover with clingfilm and leave at room temperature overnight. The next day, tip the mustard seeds through a sieve over a bowl. Put half in a blender and blitz to break down the mixture, then return to the bowl along with the whole seeds. Add the sea salt, malt vinegar and honey. Stir thoroughly and spoon.
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Category SaucesCalories 2 per servingTotal Time 10 mins
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Category SaucesCalories 2 per servingTotal Time 10 mins
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From macheesmo.com
Reviews 20Estimated Reading Time 4 minsServings 1Total Time 10 mins
From macheesmo.com
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2020-06-08 A little bit of mustard in your braised chicken recipe, for example, brightens the whole dish," says Chef Brandon Collins, Maille's mustard sommelier. When shopping for mustard—whether it be Dijon, whole grain, or yellow—choose one that is minimally processed with only a handful of ingredients so that the mustard flavor shines. Here, five recipes to help …
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From metro.ca
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MAILLE.COM
Maille has been using the finest ingredients and crafting gourmet mustard flavors for 270 years, Free delivery on all orders over $80.
From us.maille.com
From us.maille.com
MAILLE WHOLE GRAIN MUSTARD - ALL INFORMATION ABOUT HEALTHY ...
Maille Wholegrain Mustard, 7.3 oz best us.maille.com Maille Whole grain Mustard, 7.3 oz AUTHENTIC & TEXTURED Maille Old Style mustard with a grain y texture and powerful punch Read reviews $7.00 Staff Tip "Perfect in sauces, marinades or when added to a chicken casserole" Featues Grainy texture Powerful punch with intense flavors Key ingredient in the …
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From therecipes.info
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2021-12-28 Whole grain mustard is made from whole mustard seeds. The seeds are lightly ground, just enough to create a paste-like spread but keeping the majority of the seeds intact. The result is a thick and coarse texture that brings the natural flavors of the seeds. The taste varies depending on the spices added, but it ranges from a more bitter flavor to a sweeter bite and …
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2018-02-22 · That means this whole grain mustard recipe and any other whole grain dijon style mustard is a copycat recipe and can never be sold under the name of dijon mustard. So this special protection is just another reason why generally speaking dijon mustard and any other mustard in this world are not the same. Whole grain mustard VS ground mustard? The …
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