GRAINY MUSTARD
Homemade mustard is better than its supermarket counterpart, and it's stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer. Use cold water to soak the seeds, and after puréeing, taste your mustard. You can smooth it out with a little honey, or up the zip with horseradish or chiles. Either way, your mustard will mellow out after a few days in the fridge.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield One and 1/2 cups
Number Of Ingredients 4
Steps:
- Place mustard seeds in a medium-size bowl. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.
- Purée mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 127 milligrams, Sugar 2 grams
GRAINY MUSTARD MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.
GRAINY MUSTARD HOMEMADE
Make and share this Grainy Mustard Homemade recipe from Food.com.
Provided by Ambervim
Categories Low Cholesterol
Time 10m
Yield 1 Batch
Number Of Ingredients 3
Steps:
- 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 OK 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 apple cider vinegar. Mine didn't need any more liquid, but yours might.
- After a couple of days (or a week) 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 mustard right back into the jar the seeds were inches Not even a jar to wash!
- You can keep simple and just added a bit of thyme for seasoning or you can go crazy with different flavors. If you like traditional yellow mustard, add a bit of turmeric. You can use beer or white wine in place of the apple cider vinegar for a different flavor, too.
- The mustard mellows a bit as it sits, but it's still quite bold.
Nutrition Facts : Calories 549.7, Fat 36.5, SaturatedFat 2, Sodium 23.8, Carbohydrate 30, Fiber 12.3, Sugar 7.6, Protein 26.3
GRAINY MUSTARD SAUCE
This versatile mustard sauce from Esca chef David Pasternack is an excellent accompaniment to fresh fish and seafood dishes. Also Try:Cocktail Sauce, Prosecco MignonettePlease check back in the New Year for video.
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a medium bowl mix together all ingredients until well combined.
GRAINY MUSTARD SAUCE
I found this on the CBC website one day..It would go great with lamb..(unsure of the serving amount as I haven't made it yet)
Provided by Meli-lynne
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium saucepan and bring to boil.
- Simmer for 20 minutes until sauce has reduced and thickened slightly.
- Keep warm until ready to serve with meat.
Nutrition Facts : Calories 47.3, Fat 0.8, SaturatedFat 0.1, Sodium 295.5, Carbohydrate 4.3, Fiber 1.3, Sugar 1.2, Protein 1.1
GRAINY MAPLE MUSTARD
This is an adaptation of a grainy honey mustard recipe I found at about.com ... I couldn't find a recipe for a simple maple mustard anywhere, so I tried my own. To be honest, it didn't taste that great right after I finished it -- and two days out, it still wasn't winning any awards. But now I'm four days out, and it tastes GREAT -- the maple flavor isn't pronounced, but it definitely has a different flavor than honey mustards. You can make it spicier by using brown mustard seeds, or sweeter by adding more maple syrup.
Provided by KLHquilts
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Blend the mustard seeds and powder in a spice grinder or coffee mill. Blend to the consistency you want (but leave it a little grainy).
- Mix mustard powder and seeds with water in a glass bowl and cover with a cloth. Let sit on a countertop for 24 hours, stirring occasionally.
- Stir flour into mustard base. Add vinegar and maple syrup and stir well. If you want a smoother texture, blend with an immersion blender.
- Store at room temperature, tightly covered, stirring every day until it tastes the way you want it to. (I left mine out on the counter for about four days.).
- Refrigerate. It keeps in the refrigerator for up to six months.
Nutrition Facts : Calories 874.1, Fat 38, SaturatedFat 2, Sodium 19.3, Carbohydrate 110.6, Fiber 21.1, Sugar 56.9, Protein 34.7
GRAINY DIJON MUSTARD
Mustard lovers will adore this grainy, spicy and tangy spread. Smeared onto a roasting ham, served with pretzels or mixed into a vinaigrette, it's an indispensable condiment.
Provided by YummySmellsca
Categories Canadian
Time P4D
Yield 18 tbsp, 18 serving(s)
Number Of Ingredients 7
Steps:
- Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.
- Transfer mustard seeds and liquid to jar of a blender.
- Add mustard powder, salt and honey.
- Puree until a coarse paste forms, but whole seeds still remain.
- Transfer to an airtight container and let rest in refrigerator for 2 days before use.
Nutrition Facts : Calories 29.6, Fat 1.5, SaturatedFat 0.1, Sodium 65.6, Carbohydrate 1.7, Fiber 0.5, Sugar 0.7, Protein 1.1
GRAINY FRENCH STYLE MUSTARD
This is a tangy mustard - no sugar- It can be kept in the fridge for up to 3 weeks. Goes well with ham.The vinegar & beer measurements are apprx. You use only enough to make a paste and then to thin the mustard to the consistency that you want. Pour vinegar in slowly so you do not pour in too much, the same with the beer. You may substitute water for the beer.
Provided by Bergy
Categories Low Cholesterol
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Crack the mustard seeds in a coffee or spice grinder - do not pulverize them just crack them.
- Stir in enought vinegar to make a thick paste.
- Combine mustard powder with the salt, stir in enough beer to make a thick paste.
- Mix the two pastes together and add enough beer to make a smooth pasty consistency.
- Place in a closed jar and store in the fridge.
Nutrition Facts : Calories 1076.1, Fat 64.4, SaturatedFat 3.3, Sodium 2339.1, Carbohydrate 80.4, Fiber 32.9, Sugar 15.2, Protein 56.1
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