Homemade Mustard

[kirra]

Homemade Mustard
Master Chef Hubert Keller

Ingredients:

Basic Homemade Mustard:

1/2 cup white wine
1/2 cup white vinegar
1/4 cup brown mustard seeds
1/4 cup white mustard seeds
2 cups creamy Dijon mustard

Hot Chili Mustard:

1 tablespoon chili powder
1 tablespoon water

Pineapple & Cilantro Mustard:

1 pineapple ring, fresh or canned, diced small
1 tablespoon fresh cilantro, chopped fine

Dill & Lemon Mustard:

3 sprigs fresh dill, chopped
Zest of 1 lemon

Cognac & Tarragon Mustard:

1 tablespoon cognac
2 tablespoons fresh tarragon chopped

Preparation:

Homemade Mustard:
In a small saucepan, bring the wine and vinegar to a boil.

Mix together the mustard seeds in a bowl. Pour the hot liquid over mustard seeds and stir.

Cover bowl and let sit at room temperature at least 24 hours, or until the seeds are enlarged and have soaked up the majority of the liquid.

Mix the seed mixture into the Dijon mustard, and stir to combine. Cover and refrigerate for 1 week to allow flavors to fully develop. Makes 3 cups.

Hot Chili Mustard:
Great on barbecued meats or buffalo burgers.

Combine chili powder and water in a small bowl. Mixture should be somewhat thick and paste-like.

Add chili powder mixture to 1/2 cup of homemade mustard. This amount can be changed according to your own tastes, add more for a more mild flavor, and less for more heat and pungency.

Pineapple & Cilantro Mustard:

Combine pineapple and cilantro with 1/2 cup homemade mustard.

Dill & Lemon Mustard:
Great with fish and poultry.

Combine dill and zest with 1/2 cup homemade mustard.

Cognac & Tarragon Mustard:
Great with any grilled meats.

Combine cognac and tarragon with 1/2 cup homemade mustard.