How to Make Homemade Mustard with Coriander and Ale
By dawnviola on May 17, 2010
BlogHer Original Post
Homemade mustard is surprisingly easy to make, and when you're in control of every ingredient, you can adjust the flavor, intensity and heat to your liking. This particular recipe uses common yellow mustard seeds, apple cider vinegar and pale ale. This same basic technique, however, of soaking mustard seeds in acidic ingredients with aromatics, can be used to create your own personal flavor profile.
Homemade Mustard with Coriander and Ale
Servings: 1 scant cup of mustard
Allergy Info: Soy-free
3 tablespoons whole yellow mustard seed
1 tablespoon whole coriander seed
1/3 cup unfiltered apple cider vinegar
1/3 cup pale ale
1 tablespoon minced shallot
1 teaspoon sugar
1/4 teaspoon Kosher salt
1/8 teaspoon cracked black pepper
Place all ingredients in a medium bowl and soak in the refrigerator for 24 hours. Add ingredients to a food processor and pulse to form a paste. For smooth mustard, blend until all seeds have been pulverized. For grainy mustard, blend until the majority of seeds are pulverized but some pieces remain. Add salt to taste. Add water, additional ale or vinegar to taste.
To make Dijon mustard:
Substitute the coriander with brown mustard seed. Substitute the apple cider vinegar with white wine vinegar. Substitute the ale with white wine (authentic Dijon is with wine from the Dijon region of France).
To make honey mustard:
Substitute the sugar with 1/4 cup honey.
Dawn Viola is a contributing food writer and recipe developer for Food Network's Food2.com, Chef2Chef.net, and is the voice behind the award-winning food blog, Wicked Good Dinner.
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