Saturday, March 07, 2009

it cuts the mustard.

I like mustard. While I don't eat it a whole lot, I really enjoy how it gives sandwiches and such so much flavor without adding any fat and few calories. So when my bottle of dijon started to run out, I decided that instead of buying a new one, I would make my own mustard.

mustard seeds

Grainy Mustard

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup vinegar (at least 5% acidity)
1/2 water or red wine
dash of salt

Recipe from Mark Bittman's How To Cook Everything Vegetarian

This recipe is ridiculously easy and it even looks pretty while you complete it. First, you combine the above ingredients in a jar or some sort. I used an old salsa jar, which also happens to be a mason jar, which would be helpful later. I also halved the recipe since I don't use mustard all that much. (Well, and also because I was bad at estimating quantities of bulk spices.)

seeds and vinegar, part 1

It looks really brown because I used a teaspoon or so of balsamic vinegar in the mix. You let this little jar sit for a day or two. Soon, it will look like this!

seeds and vinegar, part 2

Aww, look at how much our little mustard seeds have grown. Now is the time to blend. HERE IS A FUN FACT, INTERNET LISTENERS! Did you know that mason jars fit into blenders? They do! Don't believe me? Have a look!

mason in blender

I learned this from some blog a while back. It's not a trick I use often, but it does come in handy from time to time. Look, all I have to clean is the blades afterward! And there's no pesky transferring the mustard from one container to another!

Wow, that's a lot of exclamation points for mustard. Anyway, you blend the mixture until it's mustard-like, adding water as needed. (no, it will not be perfectly smooth. this is okay.)

grainy mustard

Ta-da, grainy mustard! You can do lots of variations too, like adding honey or using beer instead of water for brewhouse mustard. I tried a little of it on its own, and WOW, it is some strong stuff. The recipe warned me of this, saying that it will mellow over time. I first tried it on a fried egg sandwich - tasty, but I was timid with it because I thought the mustard flavor would overpower the rest of the ingredients. Live and learn. Meanwhile, all of you can stop being slaves to Grey Poupon and make your own mustard today. Hooray!


Mace Elaine said...

But where, my dear, does one get mustard seeds?

e said...

I got them in the bulk spice section at the co-op! I think they have them in normal spice sections too, but then you can't control the amount.

Anonymous said...

I am totally a slave to Grey Poupon. Thank you for liberating me!

Anonymous said...

Ok the whole mason jar blender connection .... very cool. I will tell all on my home planet, thankyou very much. I had to try it as soon as I read it!