I learned this recipe from a personal cooking class with Chef Gaby. Check her out!!
Homemade Mustard2 Tablespoons ground mustard (start with whole seeds, toast (optional) and grind then measure)
6 Tablespoons red wine vinegar
1-1/2 teaspoons Worcestershire (optional) - I did not use
1 Tablespoon malt vinegar (optional) - I did not use
1/2 teaspoon kosher salt
3 large egg yolks
2 Tablespoons sugar
Using a cast iron pan toast your seeds. The main picture above was made with toasted seeds (your mustard will be darker). This picture shows the seeds toasted. They turned from golden yellows to a much more brown color. Careful not to burn!!
Store your mustard in the fridge. It will be very light and airy. If you like honey mustard add some honey to your mustard. Makes a great dip for chicken fingers.
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