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               Sonya Contreras

Making Mustards

You can use whole seeds for coarse-textured mustard or dry mustard or mustard flour for a smoother mustard.
I purchase my mustard seeds from San Francisco Herb CO
Mustard is hottest when fresh; it will mellow with age. Most commercial mustards have aged for at least a month before sold.
The first step: soaking the dry mustard or seeds. This releases the mustard’s potency and avoids a bitter “off” flavor.
The second step: diluting with an infusion of spices, vinegar and wine affects the mustard’s pungency. The suggested dilution by cooking will produce a medium-hot mustard.
Cooking time and heat will determine the mustard’s hotness. If you want a very hot mustard, use more reduced infusion so the mustard will need less cooking to thicken.

Dijon-style Mustard

Mix ½ c cold water into 1 c dry mustard.
Let stand 10 minutes
In 2 quart noncorrosive pan,
1 1/3 c dry white wine (I use vinegar)
1 1/3 c white wine vinegar
1 onion, chopped
2 T garlic granules
2 bay leaves
8 whole allspice
2 t salt
2 t sugar
1 t dry tarragon
Boil, uncovered, until reduced by half (or slightly more for hotter mustard) 15-20 minutes
Pour mixture through strainer into mustard paste, extracting all juice.
Cook on double boiler over simmering water until thick, like heavy cream.
Stir occasionally.
(Mixture will thicken as cools)
Let cool.
Pack in small jars.
Refrigerate for up to 2 years.
Makes 2 cups.

Spiced German Mustard

Soak for at least 3 hours
1/3 c white mustard seeds
¼ c dry mustard
In ½ c cold water
In 2-quart noncorrosive pan,
1 c cider vinegar
1 onion, chopped
2 T brown sugar
1 t salt
1 T granulated garlic (or 2 cloves garlic, pressed or minced)
½ t cinnamon
¼ t ground allspice
¼ t dill seeds
¼ dry tarragon (I have omitted this)
1/8 t turmeric
Simmer, uncovered, over medium heat until reduced by half (10-15 minutes)
Pour through wire strainer into mustard seed mixture.
Blend until texture you like.
Cook in top of double boiler over simmering water.
Stir occasionally, until thickened (10-15 minutes). (Mixture thickens as cools)
Stir in 1-2 T honey.
Pack in jars.
Refrigerate for up to 2 years.
Makes 1 cup.

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Making Mustards
Dijon-style Mustard
Spiced German Mustard
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