Friday, April 5, 2013

Homemade Mustard

I learned this recipe from a personal cooking class with Chef Gaby.  Check her out!!

Homemade Mustard

2 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!!

This picture shows untoasted seeds.  You can mix and match toasted and untoasted to your taste/time preference.   Chef Gaby would use a mortar and pestle.  I do not have one yet so I use a coffee grinder that I use for spices only and gently pulsed until the balls were gone but not too powdery.

Place all ingredients over a double boiler.  The best is to use a round bottom metal bowl over a saucepan that has the water in it so you can whisk and get all the ingredients stirred   Whisk continuously until it thickens.  Takes only a short amount of time.  

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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