- Mustard is one of the oldest cultivated crops.
- The small seeds have a strong pungent flavor
- Used in many marinades and pickling recipes as well as condiments.
- The name comes from early roman ages when they mixed the seeds with grape juice and called it "burning must"
- The dry seed and powder is not spicy until it is with a liquid
- The darker the seed the spicier it is
Mustard (condiment) Recipe
- 1/3 cup mustard seeds
- 1/3 cup white wine vinegar
- 1/3 cup dry white wine (or water)
- 1 tablespoon maple syrup
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- big pinch of cayenne
- 2-4 tablespoons warm water, if necessary
- optional: 1-3 teaspoons prepared horseradish, to taste
1. Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days.
2. Put the ingredients in a blender and whiz until as smooth as possible. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.
Storage: The mustard will keep for up to 6 months refrigerated, it’s best if used within one month.
- The yellow mustard seed is used as a savory flavor
- You can put the powder or the seeds on items such as chicken breast, salmon, in dressings, mix with honey to make dipping sauce, etc.
- This spice is dry and often sold as a powder
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