Best 3 Dried English Mustard Recipes
**Dried English Mustard: A Versatile Condiment with a Rich History**
Dried English mustard is a versatile condiment with a long and storied history. Originating in England, this powdered mustard is made from the ground seeds of the black or brown mustard plant. It possesses a sharp, pungent flavor that adds a zesty kick to various culinary creations.
The article provides a comprehensive guide to making dried English mustard from scratch, ensuring the freshest and most flavorful results. It also includes a collection of delectable recipes that showcase the diverse applications of this unique condiment. From the classic mustard sauce to innovative marinades, dressings, and dips, the recipes offer a range of options to tantalize taste buds and elevate everyday meals into extraordinary culinary experiences.
So, prepare to embark on a culinary journey into the world of dried English mustard, where flavors dance on your palate and create unforgettable taste sensations. Get ready to unleash your inner chef and explore the endless possibilities that this versatile ingredient has to offer.
ENGLISH MUSTARD
This is a modification of English Mustard #70193. When I had originally tried that, it was still quite watery, so I changed the amounts of mustard seeds and powder. I also added some other spices and such, to give it a bit more flavor. Use any color (brown, yellow, black) mustard seeds you wish. I end up making a batch about every three weeks or so because it doesn't last long in my house! Be warned that this is VERY HOT AND SPICY. Tastes great on ham or pork.
Provided by CulinaryQueen
Categories European
Time 30m
Yield 1 Cup, 16 serving(s)
Number Of Ingredients 9
Steps:
- Toast the mustard seeds in a small dry pan (I use a cast iron pan) over medium heat, shaking occasionally, until the seeds start to pop. Remove from heat and tip the seeds into a mortar and pestle and crush them a few times. (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them).
- In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!).
- Add the cayenne pepper, tumeric powder and salt. Stir to combine, then add the honey, vinegar and beer.
- If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
- Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
- Enjoy!
Nutrition Facts : Calories 22.4, Fat 1.2, SaturatedFat 0.1, Sodium 145.8, Carbohydrate 1.9, Fiber 0.7, Sugar 0.5, Protein 1.1
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
Steps:
- In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
DRIED ENGLISH MUSTARD
For those of us across the pond (and in other parts of the world too) who can't easily find this neat condiment, and/or only need a little bit and don't want a huge bottle, for making traditional English dishes. The flour gives it substance and turmeric heats it up-- it's a fab substitute for plain ground mustard when making macaroni and cheese sauce! Feel free to adjust upward or downward depending on how much you need-- this is to make a "spice rack" sized bottle. In a fancy spice bottle, it makes a nice gift for the Anglophile in your life! 1 SERVING = 1 TSP, 12 TSP IN 4 OZ
Provided by the80srule
Categories Low Cholesterol
Time 2m
Yield 4 oz, 12 serving(s)
Number Of Ingredients 3
Steps:
- Sift all the ingredients together in a small bowl and pour into an airtight container.
Tips:
- Choose the right mustard seeds: Use yellow mustard seeds for a mild flavor, brown mustard seeds for a more pungent flavor, or a combination of both for a balanced flavor.
- Prepare the mustard seeds: Rinse the mustard seeds in a fine-mesh strainer and pick out any debris. Soak the mustard seeds in cold water for at least 4 hours or overnight to soften them.
- Grind the mustard seeds: Use a food processor, blender, or mortar and pestle to grind the mustard seeds into a fine powder. You can adjust the coarseness of the powder to your preference.
- Make a mustard paste: Combine the ground mustard seeds with water, vinegar, and salt to form a smooth paste. You can adjust the consistency of the paste by adding more or less water.
- Season the mustard paste: Add your desired seasonings to the mustard paste, such as turmeric, ginger, garlic, or honey. You can also add herbs, spices, or other ingredients to create a unique flavor profile.
- Store the mustard paste: Transfer the mustard paste to a clean jar with a tight-fitting lid. Store the mustard paste in a cool, dark place for up to 6 months.
Conclusion:
Making your own dried English mustard is a fun and rewarding experience. With a few simple ingredients and a little time, you can create a delicious and versatile condiment that can be used in a variety of dishes. Experiment with different mustard seeds, seasonings, and ingredients to create your own unique mustard blend. Enjoy your homemade dried English mustard!
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