|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This homemade coarse-ground mustard recipe is from "The Mustard Cookbook" by Sally Stone and Martin Stone (Avon Books). It is made with whole mustard seeds, red wine, red wine vinegar, and spices. The mustard requires 3 hours of steeping time and then at least 12 hours of standing time before using, so plan accordingly.
There are more than 40 types of mustard seeds, but the most popular ones are white, brown and black. This recipe uses white or brown mustard seeds.
Mustard seeds in and of themselves aren't hot. It's when the seeds are crushed or ground and mixed with a liquid that the "spiciness" comes out. Because the seeds in this mustard are coarsely ground, the resulting mustard will only be moderately spicy.
- 1/4 cup mustard seeds (white or brown)
- 1/4 cup red wine vinegar
- 1/4 cup dry red wine
- 1/2 cup dry mustard
- 2 teaspoons salt
- 1/4 teaspoon ground allspice
- 2 tablespoons cold water
Place mustard seeds, wine vinegar, and wine in a small bowl and let stand for 3 hours.
Pour both the seeds and liquid into the container of a blender or food processor fitted with the steel blade. Process with several on-off motions until the seeds are bruised and broken.
Add the dry mustard, salt, allspice, and water and process for 30 seconds. Scrape down the sides of the container with a rubber spatula and process for 30 seconds longer.
Keep in a well-sealed container and allow to stand overnight before using.
Using Dry Mustard in Cooking
If you are accustomed to using mustard only as a condiment, you may be surprised at how dry mustard can liven up a recipe.
More About Prepared Mustard
Prepared mustard means that mustard seeds have been crushed or ground and mixed with water and other ingredients to create a "wet" condiment. The water is crucial in the preparation because it breaks down the sulfur compounds and enzyme in the seeds to release the pungent oil that gives mustard a spicy taste.
Prepared mustards exist in most, if not all, cultures. There are the infinite German mustard styles, Dijon and other French styles, Creole mustard from the American South, English mustards like the iconic Colman's, Chinese mustard, which can be five-alarm hot, and American ballpark mustard, to name a few.
Recipe Source: "The Mustard Cookbook" by Sally Stone and Martin Stone (Avon Books). Reprinted with permission.