This recipe appeared in the Houston chronicle a couple weeks ago. This is from Jan Roberts-Dominguez's The mustard book: How to make your own from Dijon to Creole - at home
I'm going to try it once I pick up the ingredients.
Author's warning: Do not lean over the food processor and inhale while you're making it.
German style whole grain mustard with horseradish
2/3 cup yellow mustard seeds
½ cup brown mustard seeds
¾ cup cider vinegar
¾ cup dark ale
3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1 to 2 tablespoons prepared horseradish
1 tablespoon sugar
2 teaspoons salt
2 teaspoons ground allspice
1 teaspoon ground nutmeg
½ teaspoon turmeric
Combine the mustard seeds, vinegar, ale, garlic and Worcestershire in a nonreactive pot or jar; cover and let soak for 48 hours, adding vinegar and ale(in equal amounts) if necessary to maintain enough liquid to cover the seeds. Scrape the soaked seeds into a food processor.
Add the remaining ingredients and process until you’ve got a coarse-grained but creamy mixture that is flecked with seeds. This will take 2 to 3 minutes. Add more ale and vinegar (in equal amounts) as necessary to create a creamy mustard. Keep in mind that the mixture will thicken slightly upon standing.
The author suggests aging the mustard for 2 to 3 weeks to develop the flavors.
Makes just under 2 pints.
I'm going to try it once I pick up the ingredients.
Author's warning: Do not lean over the food processor and inhale while you're making it.
German style whole grain mustard with horseradish
2/3 cup yellow mustard seeds
½ cup brown mustard seeds
¾ cup cider vinegar
¾ cup dark ale
3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1 to 2 tablespoons prepared horseradish
1 tablespoon sugar
2 teaspoons salt
2 teaspoons ground allspice
1 teaspoon ground nutmeg
½ teaspoon turmeric
Combine the mustard seeds, vinegar, ale, garlic and Worcestershire in a nonreactive pot or jar; cover and let soak for 48 hours, adding vinegar and ale(in equal amounts) if necessary to maintain enough liquid to cover the seeds. Scrape the soaked seeds into a food processor.
Add the remaining ingredients and process until you’ve got a coarse-grained but creamy mixture that is flecked with seeds. This will take 2 to 3 minutes. Add more ale and vinegar (in equal amounts) as necessary to create a creamy mustard. Keep in mind that the mixture will thicken slightly upon standing.
The author suggests aging the mustard for 2 to 3 weeks to develop the flavors.
Makes just under 2 pints.
