How do I make wine mustard
3 Comments
Diana B.June 20, 2012
Love this one:
Lemon Tarragon Wine Mustard
adapted from The Ball Complete Book of Canning and Preserving
1/4 cup dried tarragon, divided in half
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white vinegar
1/4 cup lemon juice
½ cup honey
1/4 tsp salt
1. Place 1/8 cup of the dried tarragon in a spice bag.
2. Over high heat bring the wine and the spice bag to a boil. Turn off heat, cover, and let steep for 5 minutes.
3. Add mustard seeds and allow to stand at room temperature for about 2 hrs.
4. Remove the spice bag, squeezing it to extract as much liquid as possible.
5. In a medium sauce pan combine the wine soaked mustard seeds and all of the remaining ingredients.
6. Bring to a boil over high heat, then reduce heat to low. Simmer for 20 minutes.
7. Process in a water-bath canner
I'm giving you the following link because it has a terrific fig and port mustard recipe, but you might like to take a look at the others, as well: http://localkitchenblog.com/2011/08/06/happy-national-mustard-day/
Finally, this post has a recipe for the classic white wine Dijon-style mustard, as well as one with bourbon & brown sugar -- oh, my! http://www.foodinjars.com/2011/08/guest-post-an-introduction-to-homemade-mustard-from-kaela-porter-of-local-kitchen/
Punkdomestics.com has quite a few mustard recipes, too!
Lemon Tarragon Wine Mustard
adapted from The Ball Complete Book of Canning and Preserving
1/4 cup dried tarragon, divided in half
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white vinegar
1/4 cup lemon juice
½ cup honey
1/4 tsp salt
1. Place 1/8 cup of the dried tarragon in a spice bag.
2. Over high heat bring the wine and the spice bag to a boil. Turn off heat, cover, and let steep for 5 minutes.
3. Add mustard seeds and allow to stand at room temperature for about 2 hrs.
4. Remove the spice bag, squeezing it to extract as much liquid as possible.
5. In a medium sauce pan combine the wine soaked mustard seeds and all of the remaining ingredients.
6. Bring to a boil over high heat, then reduce heat to low. Simmer for 20 minutes.
7. Process in a water-bath canner
I'm giving you the following link because it has a terrific fig and port mustard recipe, but you might like to take a look at the others, as well: http://localkitchenblog.com/2011/08/06/happy-national-mustard-day/
Finally, this post has a recipe for the classic white wine Dijon-style mustard, as well as one with bourbon & brown sugar -- oh, my! http://www.foodinjars.com/2011/08/guest-post-an-introduction-to-homemade-mustard-from-kaela-porter-of-local-kitchen/
Punkdomestics.com has quite a few mustard recipes, too!
A Whole Foods Market CustomerJune 18, 2012
Here's another recipe for Spicy Wine Mustard: http://nyc.wholefoodsmarketcooking.com/recipes/10207_spicy_wine_mustard
SKKJune 18, 2012
Here is a recipe http://www.fabulousfoods.com/recipes/french-style-white-wine-mustard
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