BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
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.
DIY ESSENTIALS: CLEAR YOUR SINUSES BROWN MUSTARD
Okay, first off, this ain't your basic Grey Poupon... Full Stop. This stuff is hot enough to set the curtains on fire. So, first off, if you do not like hot stuff, then back away from this recipe. On the other hand, if you like hot, then go for it. I love putting this on a good pub burger; however, a little goes a long way, and I spread it so thin, that you can barely see it... but you will taste it. I also use it to flavor soups and stews, and I have been known to mix it up with some ground beef, turkey, or pork, before cooking. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Spreads
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- For this recipe, you will need a good blender or food processor.
- Gather your ingredients (mise en place).
- Add the wine, apple cider vinegar, garlic, and peppercorns into a saucepan over medium heat. Bring up to a light simmer, and cook for about 15 minutes.
- Meanwhile, add the pepper, dry mustard, and the brown and yellow mustard seeds to a small non-reactive jar, with a lid (like a mason jar).
- Add the honey to the hot liquid, and stir to combine.
- Strain the hot liquid over the dry spices.
- Seal, and place into the fridge overnight, or up to two days.
- Place the seeds into the bowl of a food processor, fitted with a S-blade, or a good blender (Vitamix comes to mind).
- Blend on high, adding additional wine, and vinegar, until you achieve the desired consistency.
- Chef's Note: If you want more of a wine flavor use more wine; if you want tart, use more vinegar. I wound up adding a bit more than a cup (mostly wine), to get it to a smooth consistency.
- Chef's Note: If you want, you could blend half, and add to the unblended seeds to achieve more of a stone-ground mustard.
- PLATE/PRESENT
- Use anywhere you want to set the curtains on fire, and do not forget to have the paramedics on standby. Enjoy
- Keep the faith, and keep cooking.
HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
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