4:23 am - Thursday, October 19 2017
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homemade-grainy-mustard

homemade grainy mustard

easy to make grainy mustardThere’s an immense satisfaction when something homemade turns out well and puts a smile on your face.  It gives that boost in confidence and lets you know you can tackle the next project on a high note.  We love grainy mustard almost as much as we do Dijon.  In the past 20 years, I have made a conscience effort to read food labels, understand what’s inside, and make an informed decision as a result.  So when I got it into my head to make my own mustard, I was surprised to see additives such as fruit pectin, citric acid, tartaric acid in Dijon mustard and lactic acid and flavour (no mention of what the flavour is) in grainy mustard.  Oops!  Did I forget to read the labels on these mustards?  Or did I think the additive list wasn’t too long?  It’s not as if we consume mustard on a daily basis.  Moral of the story; read the blinkin’ label!

This mustard is so delicious.  Try it on the usual suspects (sandwich, salad, meat) but also chuck it into dressings, lightly dress root veggies before roasting, add it to homemade bbq sauce, combine grainy mustard and mayo with lime or lemon juice (perfect dip for crudités).

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1 cup hard apple cider
1 teaspoon sea salt
2 tablespoons brown sugar
lime wedge

In a small bowl add seeds and pour in hard apple cider. Cover and stand overnight at room temperature; I let it stand two days.

Pour contents into a food processor, squeeze lime wedge over seeds, add brown sugar, and purée to desired consistency. Transfer to an airtight container. Refrigerate 24 hours before using.

The Culinary Chase’s Note:
You can substitute apple cider with chardonnay (1/2 cup wine with 1/2 cup water), 1 cup white balsamic vinegar, or 1 cup of beer.  For a spicier result, leave the jar of mustard at room temperature 1-2 days before refrigeration.  This allows it to ripen.  Mustard will keep up to one month in the fridge.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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