Mustard 3 Ways

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Making mustard in small quantities saves physical space and opens a door to culinary creativity.
Making mustard in small quantities saves physical space and opens a door to culinary creativity.
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The book also features recipes for DIY home care and personal care products like Nontoxic Laundry softener, Fizzy Bath Bombs, and Refreshing Peppermint Foot Scrub.
The book also features recipes for DIY home care and personal care products like Nontoxic Laundry softener, Fizzy Bath Bombs, and Refreshing Peppermint Foot Scrub.

Ingredients

    BASIC DIJON-STYLE MUSTARD

    • 1/2 cup dry white wine
    • 1/2 cup white wine vinegar
    • 1/2 cup mustard seeds
    • 2 tablespoons finely diced shallot or onion
    • 1 teaspoon kosher salt
    • Pinch of cayenne pepper

    WHOLE GRAIN PORTER MUSTARD

    • 1/2 cup dark, sweet beer, such as porter
    • 1/2 cup malt vinegar
    • 1/2 cup mustard seeds (a mix of yellow and brown are nice)
    • 1 clove garlic, minced
    • 1 tablespoon lightly packed light brown sugar
    • 1 teaspoon kosher salt

    APPLE-MAPLE MUSTARD

    • 1/2 cup apple cider vinegar
    • 1/2 cup apple juice
    • 1 cup mustard seeds
    • 1 teaspoon kosher salt
    • 1 tablespoon maple syrup

    Directions

    • In a small bowl or jar, combine all the ingredients for the mustard of choice.
    • Cover the bowl and let it sit at room temperature for 1 to 2 days, until the mustard seeds have absorbed almost all the liquid.
    • Decide how smooth you want your mustard. For chunky whole grain mustard, just leave the mixture as is. For a smoother mustard, use an immersion blender, blender, or mini food processor to puree the mixture to your desired texture.
    • Add 1 to 2 tablespoons of water, if needed, to thin the mustard. For a perfectly smooth texture, like commercial Dijon, you can push the mustard through a fine-mesh sieve after pureeing.
    • Transfer the mustard to a small mason jar, lid tightly, and store in the refrigerator.  More from The Hands-On Home: Beeswax Candles
      2015 By Erica Strauss. All rights reserved. Excerpted from The Hands-On Home: A Seasonal Guide to Cooking, Preserving, and Natural Homekeeping by permission of Sasquatch Books. Buy this book from our store: The Hands-On Home.
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    Hands-on Home (Sasquatch Books, 2015), by Erica Straus, is packed with fabulous recipes, practical, no-nonsense advice, and time- and money-saving techniques. With a focus on less consumerism, Strauss provides instruction on everything you need to live more delicious and sustainable DIY lifestyle.

    You can purchase this book from the MOTHER EARTH NEWS store: The Hands-On Home.

    There are recipes out there for canning mustard, but I don’t see the point when this culinary staple is so easy to whip up in small batches and keeps for at least six months in the refrigerator.

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