Monday, May 16, 2005

dijon-style grainy mustard

makes 1 ½ cups

1 ¼ cups dark beer (I used Sleeman Original)
½ cup yellow mustard seeds
¼ cup black mustard seeds
1 ¾ cup apple cider vinegar
1 small sweet onion, chopped
6 cloves garlic, minced
1 shallot, chopped
2 tbs cold water
2 oz mustard powder
2 tsp salt
1 tbs brown sugar
½ tsp allspice, ground

Place mustard seeds in a medium glass bowl and cover with beer; allow to sit overnight (or for several hours). In a medium saucepan, simmer together vinegar, onion, garlic and shallot until liquid is reduced by 1/3 (about ½ hour). Strain, discarding solids. Chill the liquid.

Combine mustard powder and water to make a paste. In a food processor, pulse paste together with the chilled vinegar infusion, along with salt, sugar and allspice. Add to the soaked mustard seeds and stir to combine.

In a saucepan over low heat, simmer mustard to thicken, about 15 minutes. Cool, place into a glass jar and allow mustard to age at least two weeks in a cool, dark place.

Hot but not bothered: Mustard’s heat comes from a volatile oil released when mixed with water. With very hot mustards, the heat wafts into the nose and makes the eyes water. Unlike heat from peppers, however, (which is cumulative and concentrates on the tongue) the sensation dissipates quickly and is considered a pleasurable part of the taste.

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