Deli Mustard Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Dry mustard,
1/4 cup: Mustard seeds,
1/2 cup: Water,
1 cup: Cider vinegar,
1 large: Clove garlic, crushed
2 tbsp: Dark brown sugar,
1 tsp: Salt,
1/4 tsp: Each: ground ginger,
Allspice and cinnamon,
2 tsp: Honey, optional
Directions:
In heavy, non-aluminum saucepan, whisk together the dry mustard,
mustard seeds and water; set aside. In second similar saucepan,
combine vinegar, garlic, brown sugar, salt, ginger, allspice and
cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes.
Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard
mixture to simmer, and simmer, very gently, for 10 minutes. With
rubber spatula, scrape into bowl and let stand for 2 hours. Scrape
mustard into food processor; process to grainy puree. Add honey to
taste and blend in processor. Scrape mustard into sterile jar; cover
and allow to mellow overnight at room temperature.
Store in refrigerator. Makes 1 cup.
Source from luhu.jp
mustard seeds and water; set aside. In second similar saucepan,
combine vinegar, garlic, brown sugar, salt, ginger, allspice and
cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes.
Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard
mixture to simmer, and simmer, very gently, for 10 minutes. With
rubber spatula, scrape into bowl and let stand for 2 hours. Scrape
mustard into food processor; process to grainy puree. Add honey to
taste and blend in processor. Scrape mustard into sterile jar; cover
and allow to mellow overnight at room temperature.
Store in refrigerator. Makes 1 cup.
Source from luhu.jp