Archive for Over the Gate Join in for a friendly chat over the gate about home and country matters. (Nominated Charity The British Heart Foundation)
 


       Over the Gate Forum Index -> Recipes
Gareth

Home-made whole grain mustard sauce/paste (S-B-S)

Home-made (Spreadable) Whole grain mustard sauce.

Yet another of my photo forays into the kitchen; this time a spreadable Mustard sauce.

Ingredients:

For 1 small jar

30 gram Mustard seeds ~~ I have used 15g Yellow Mustard seeds and 15 g Black Mustard seeds

70 ml White wine Vinegar.

50 ml (flat/non carbonated) Scrumpy Cider.

50 ml Clear Honey

1 table spoon Cornflour/Polenta.

Method

Place the mustard seeds into a jar, and pour in the White wine vinegar, and Cider. Place the jar in the fridge for 24-48 hours. Strain the Mustard seeds from the liquid. Halve them and grind one half with a mortar and pestle to make a fine smooth paste. Return the seeds, paste and most of the liquid to the jar; retaining 20ml of the liquid in a small container. Fill the remaining space in the jar with clear honey and stir well. Pour jar contents into a sauce pan, bring to the boil and gently simmer for 10 minutes. Add the remaining 20 ml of liquid to 1 tablespoon of cornflour (or Polenta) and mix to a very smooth paste. Add to the contents simmering in the pan, remove from the heat and stir well until thickened. Pour into the awaiting jar, allow to cool until warm, cap and place in a dark, cool cupboard for 10-14 days before use.

Spread on cold meats or use as you would a commercially made mustard. This one has a sweet, smooth, fiery taste and is well worth the effort.

The ingredients:



The mustard seeds marinating in the Cider and White wine vinegar:





Straining the Mustard seeds from the liquid prior to grinding;



Halve the now soaked Mustard seeds in the Mortar and Pestle:



Putting some elbow grease and effort in; it's well worth it:



Return it all to the jar:



Filling the remaining space in the jar with clear Honey:



Add to the pan:



Bring to the boil and gently simmer:



Mixing he Cornflour/Polenta to a very fine and smooth paste with the remaining 20ml of liquid:



Add to the simmering pan, remove from the heat and stir well until thickened.

Stand the empty jar in some hot water to prevent it shattering from heat shock, then pour and spoon the still hot mustard sauce into the Jar, cap it, and place in a cool dark area for 10-14 days before use.

debbie

Good one Gareth.  I have been making whole grain mustard for years but have so far been relying on soakign the seeds and then like you grinding half of them - not thought of thickening with cornflour before - would certainy cut down on the soaking time.  Will give it a bash tonight - just wondering if I can use a different sweatener to honey as I don't happen to have any of that.
Gareth

debbie wrote:
Good one Gareth. - just wondering if I can use a different sweatener to honey as I don't happen to have any of that.


Try demerara sugar.

I created my recipe using ingredients that Lois & I like. But at least one of the commercially available whole grain mustards uses Demerara sugar as a sweetener .
debbie

yes, I have used both sugar and honey in the past but I find my mustard to strong sometimes and expensive to make as it is literally just the mustard seeds but adding some cornflour to thicken and make it go further is a stroke of geneous.

       Over the Gate Forum Index -> Recipes
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum