Some Mustards You Can Make...🌞

Mustards to Enjoy
(Not to mention real savings on an expensive condiment!)

Here is a little selection of fresh invigorating mustards to transform
even the simplest sandwich to extraordinary. Once you’ve toasted
your chosen bread and cheese, add a dab of any of the following.
And, the directions for all are easy and the same: simply mix everything
together and refrigerate until needed.

CHUTNEY-CURRY MUSTARD
Makes ½ cup
¼ cup mild Dijon or whole-grain mustard with 1 cup mango chutney
½ teaspoon curry powder

MUSTARD WITH SHALLOTS AND CHIVES
Makes ¼ cup
¼ cup mild Dijon mustard
1-2 shallots, finely chopped
2 tablespoons chopped fresh chives

FRESH GINGER MUSTARD
Makes about ¼ cup
2 tablespoons mild Dijon mustard
2—3 tablespoons whole-grain mustard
1—2 teaspoons freshly grated peeled ginger, to taste

SUN-DRENCHED MUSTARD WITH A WHIFF OF CITRUS
Makes about ¼ cup
¼ cup mild Dijon mustard
½ teaspoon finely grated lemon or lime zest
1—2 teaspoons fresh lemon or lime juice

PROVENÇAL MUSTARD WITH RED PEPPER AND GARLIC
Makes about ¼ cup
3 tablespoons mild Dijon mustard
1 tablespoon finely chopped roasted red pepper
1 clove garlic, finely chopped
A big pinch of herbes de Provence

from "Grilled Cheese"
https://www.goodreads.com/en/book/show/1069024.Grilled_Cheese

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Hot English Mustard

l/4 cup dry mustard
2 tablespoons cold water

Place the dry mustard in a small bowl. Gradually add the
water, mixing thoroughly until smooth. Allow the mixture
to stand for at least 10 minutes to develop its flavor.
If larger amounts are needed, this recipe may be increased
proportionately and made in a blender or processor
fitted with steel blade.

For variation, use the same method, substituting for the
water other liquids such as vinegar, wine, stale beer, milk,
or even flat champagne. If the mustard is too hot for your
palate, add one teaspoon of sugar to tone down its bite. A
teaspoon of heavy cream added also turns down the flames.
Serve with hot or cold roast beef, lamb, Chinese
spareribs, corned beef, and cold cuts.

Makes approximately l/4 cup.

From "The Mustard Cookbook"
https://www.goodreads.com/book/show/1562804.Mustard_Cookbook

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Horseradish Mustard

1 cup dry mustard
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup tarragon vinegar
1/4 cup olive oil
1/2 teaspoon lemon juice
4 tablespoons bottled white horseradish, drained

Place all the ingredients in the container of a blender or
processor fitted with steel blade. Process for 1 minute.
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.

Use as a spread on cold meat sandwiches; serve with
meatloaf, cold shrimp, any cold seafood.

Makes approximately 1/4 cup.
From "The Mustard Cookbook"
https://www.goodreads.com/book/show/1562804.Mustard_Cookbook

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Coarse-Ground Mustard

1/4 cup white or brown
mustard seeds
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 the mustard seeds, wine vinegar, and wine in a
small bowl and let stand for 3 hours. Pour both the seeds
and the liquid into the container of a blender or processor
fitted with 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.

Use as a table mustard for all meat dishes, pates,
sausages, and as a sandwich spread.
Makes approximately 1 cup.

From "The Mustard Cookbook"
https://www.goodreads.com/book/show/1562804.Mustard_Cookbook

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Hot and Zesty Oriental Mustard

Poured straight from the jar, this makes a quick and simple dipping sauce for
spring rolls, pot stickers, and any number of oriental nibbles.



1 1/2 cups mustard powder
3/4 cup rice vinegar
1/4. cup soy sauce
1/4 cup chili sauce (look for it in the supermarket near the ketchup)
2 tablespoons sesame oil
1 tablespoon white wine Worcester sauce (this gives the tard a nice sheen)

In a small bowl, whisk together the mustard powder and vinegar until the
mustard is smooth and creamy. Whisk in the remaining ingredients. -
Refrigerate for at least 1 hour before using. shire - Makes 2 cups.

From "The Mustard Book"*** Not the same book as the one above
https://www.goodreads.com/book/show/2296395.The_Mustard_Book


Whew!