[CH] Home-made mustard
F. Eugene (dunnam@phys.ufl.edu)
Thu, 6 Dec 2001 13:57:44 -0500
Greetings-
We've been making this Dijon-type mustard for about 10 years, from
home-grown seed of Florida Broadleaf [black-seeded] mustard. It's
quite simple:
DIJON-STYLE MUSTARD
Place 1/4 cup mustard seed and 1/4 cup vinegar in a blender.
Whiz on high speed. After several minutes [it takes a while!] the
starchy inner part of the seed begins to expand and the mixture will
thicken. Add vinegar until desired consistency is reached. A pinch
of salt enhances the flavor.
The process can be speeded up by heating the seed & vinegar to the
boiling point & letting it sit overnight before blending.
This mustard keeps indefinitely in the refrigerator. Left out on the
shelf, it will sometimes mold in a few weeks unless it's sterilized
by microwaving to the boiling point & then securely capped.
Adding a chile pepper or two while blending will spice this up, but
it impairs the keeping quality.
Gene
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* F. Eugene (Gene) Dunnam *
* Gator Slide Farm *
* 104 SE 138 Ave. <dunnam@phys.ufl.edu> *
* Micanopy, FL 32667 (352) 466-3538 *
* <http://www.phys.ufl.edu/~dunnam/Welcome.html>*
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