Grainy Mustard, Many Ways

1. 1

   Put all the ingredients in a jar with a tight-fitting lid or another sealed glass or ceramic container.

2. 2

   (Dont use metal; it will corrode.)

3. 3

   Shake or stir, then set aside to soak for a day or two.

4. 4

   Put the mixture in a blender and puree for several minutes to grind, adding a little extra water as needed to keep the machine running.

5. 5

   Stop and scrape the sides down once or twice and repeat.

6. 6

   Youll never get the mustard as smooth as Dijon, but you can vary the coarseness by how long you let the blender run.

7. 7

   Return the mustard to the container and cover tightly.

8. 8

   Store in a cool, dark place (or the refrigerator) for up to several months.

9. 9

   The mustard will be quite sharp at first but will thicken and mellow with time.

10. 10

    Port Wine Mustard.

11. 11

    Instead of the red wine or water, use 1/2 cup ruby or tawny port.

12. 12

    Brewhouse Mustard.

13. 13

    Instead of the red wine or water, use 1/2 cup strong-flavored beer, like stout, porter, bock, or dark or amber ale.

14. 14

    14 Great Additions to Grainy Mustard

15. 15

    Stir any of the following into 1/2 cup mustard, keeping in mind that youll be able to keep the flavored mustard for only a week if you add fresh herbs, fruit, or vegetables.

16. 16

    Mustard Relish: 1/2 cup minced sweet pickle and 1/4 cup each minced red onion and red bell pepper

17. 17

    Tarragon Mustard: 1 tablespoon minced fresh tarragon leaves

18. 18

    Rosemary Mustard: 1 teaspoon minced fresh rosemary leaves

19. 19

    Tomato Mustard: 1 tablespoon tomato paste

20. 20

    Honey Mustard: 2 tablespoons honey

21. 21

    Horseradish Mustard: 1 teaspoon freshly grated or prepared horseradish, or more to taste

22. 22

    Molasses Mustard: 1 tablespoon molasses

23. 23

    Balsamic Mustard: 1 to 2 tablespoons balsamic vinegar, to taste

24. 24

    Creole Mustard: 1/4 teaspoon cayenne, or more to taste

25. 25

    Roasted Garlic Mustard: 2 to 3 cloves Roasted Garlic (page 304), smashed with a fork

26. 26

    Chile Mustard: 1 teaspoon minced fresh chile (like jalapeno or Thai), or to taste, or hot red pepper flakes or cayenne to taste

27. 27

    Peach Mustard: 1/4 cup fresh peach puree (1 medium peach, peeled, pitted, sliced, and mashed with a fork)

28. 28

    Mango Mustard: 1/4 cup fresh mango puree 1/2 medium mango, peeled, pitted, cubed, and mashed with a fork)

29. 29

    Nori Soy Mustard: 1 sheet toasted and crumbled nori , plus 1 tablespoon soy sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.