Oh Mustard, I do love you so! Some may say that ketchup or even mayo reigns supreme in the condiment world. But to me, mustard is the queen! So it is to you mustard that I write this ode, as tonight we share two delectable mustard recipes…
Hot Honey Mustard:
Sweet, spicy and complex. Thin in texture yet rich in flavor. This is a holiday must to adorn that leftover ham sandwich.
3/4 c dry mustard
3/4 c white vinegar
1/2 c honey
2 egg yolks
Combine dry mustard and white vinegar, stir to blend, cover and let stand overnight at room temperature. Then combine mustard mixture, honey and egg yolks in a saucepan. Cover over low heat, stirring occasionally until thickened about 7 minutes.
Whole Grain Mustard:
The cable knit sweater of the mustard world. Hearty, thick and full of that oh so lovely little mustard seed. Spread this on a great manchego cheese and picnic away.
4 oz mustard seeds
3/4 c white wine vinegar
sugar and salt to taste
1 t turmeric
Lightly toast the mustard seeds then combine with white wine vinegar (or apple cider) and let sit overnight at room temperature. The place the mixture in a food processor add sugar to taste, a pinch of salt, and turmeric. Mix for about 6 minutes or until you get the desired texture you are looking for.