10-18-2008

Here’s the mustard recipe I talked about on the Mr. Barbeque radio program today. As you’ll see, it’s really straightforward and simple to make!

Classic Whole Grain Mustard

2/3 cup yellow mustard seeds

1/2 cup brown mustard seeds

1 cup red wine vinegar

1/2 cup dry red wine, such as Cabernet Sauvignon, Pinot Noir, or Syrah

4 cloves garlic, minced

2 tablespoons sugar

2 tablespoons Worcestershire sauce

2 teaspoons salt

1/2 teaspoon dried tarragon, crumbled

1 teaspoon dried marjoram, crumbled

1 teaspoon ground white pepper

1 teaspoon turmeric

IN a non-aluminum pot or jar, combine the mustard seeds, vinegar, wine, and garlic; cover and soak for 48 hours, adding additional vinegar and wine (in correct proportions) if necessary to maintain enough liquid to cover the seeds.

Scrape the soaked seeds into a food processor. Add the remaining ingredients and process until the mustard turns from a liquid and seeds to a creamy mixture flecked with seeds. This takes 3 to 4 minutes, so be patient. Add additional vinegar as necessary to create a nice creamy mustard that still has some whole seeds in it. Keep in mind that the mustard will thicken slightly upon standing. This mustard benefits from several weeks of aging. Makes about 3-1/4 cups mustard.

Note: This mustard needs to be refrigerated for long-term storage. Do not seal in a boiling water canner and store in the pantry, because the acid level may not be high enough for this to be a safe method of storing the mustard.