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Grainy Mustard

Source: Weldon Russell
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Active Time:  20 Minutes
Total Time:  27 Hours 20 Minutes
  Makes 2 cups
Add 1 teaspoon of this mustard to olive oil and vinegar for a wonderful dressing over tossed salad greens.
RECIPE INGREDIENTS
1 3/4 cups white wine vinegar
2 small onions, sliced
8 sprigs fresh tarragon
1/2 cup water
1/2 cup white mustard seeds
3 tablespoons mustard powder
1 teaspoon black pepper
2 teaspoons soy sauce
1 tablespoon honey
1 teaspoon turmeric
Grainy Mustard Recipe at Cooking.com
DIRECTIONS
Combine the vinegar, sliced onions, and tarragon in a mixing bowl. Bring the 1/2 cup of water to a boil, pour over the ingredients in the bowl, cover, and leave to marinate for 3 hours. Using a mortar and pestle, or a food processor, pulverize the mustard seeds.


Pour the vinegar mixture through a strainer into a saucepan. Stir in the pulverized mustard seeds, mustard powder, pepper, soy sauce, honey, and turmeric, and mix well. Bring to a boil and simmer for about 5 minutes, stirring occasionally. Taste and add a little water to tame down the heat if necessary.


Ladle into small sterilized jars. Cap tightly, label, and refrigerate for 3-4 weeks. Let the mustard thicken for 24 hours before using.


SERVING TIPS: Smear chicken pieces with this tangy concoction, and cover with fresh breadcrumbs. Bake the chicken in a preheated 350 degree oven until golden, 30-40 minutes. Delicious!

Like all mustards, this version contains very few calories, so forget the mayonnaise and instead be lavish with this spread.


GIFT-GIVING TIP: Most mustard recipes make small quantities, but for a thoughtful gift idea, the recipes can be doubled or tripled easily. Remember that any mustard will lose potency if you keep it for more than 3 or 4 weeks. Store in the refrigerator and plan ahead so that your gift will be fresh and as hot or mild as you wish.


STERILIZING TIP: Start with clean equipment, dish towels, and especially hands. Check the jars for cracks or chips, discarding any that may be damaged. Also check the closures between the jars and lids, insuring that there is no seepage. Fill the jars with boiling water. Let stand for 10 minutes. Pour off the water and turn the jars upside down on clean dish towels to dry.


Serving size = 2 tablespoons


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 cups
Calories: 45
Sodium: 41mg
Fiber: 1g
Carbohydrates, Total: 4g
Protein: 2g
% Cal. from Fat: 40%
Fat. Total: 2g
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