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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 32 |
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After one taste of this sharp, spicy homemade mustard, you'll find that it's worth the time to make your own. You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don't crush the seeds. Ingredients:
1 cup ruby port |
1/4 cup red wine vinegar |
1 1/2 cups mustard seeds |
2 shallots, thinly sliced |
3 garlic cloves, peeled |
1/2 teaspoon chili powder |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1 tablespoon mustard oil |
1/2 cup water (more if needed) |
3 tablespoons olive oil |
2 tablespoons chopped tarragon |
Directions:
1. Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
2. Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
3. Transfer to a bowl and stir in the tarragon.
4. Store in a tightly-covered container in the refrigerator for up to one week.
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