Diy Essentials Clear Your Sinuses Brown Mustard Recipes

BEST MUSTARD EVER

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.

SPICY BROWN MUSTARD RECIPE

Steps:

• Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
• Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.

DIY ESSENTIALS: CLEAR YOUR SINUSES BROWN MUSTARD

Steps:

• PREP/PREPARE
• For this recipe, you will need a good blender or food processor.
• Gather your ingredients (mise en place).
• Add the wine, apple cider vinegar, garlic, and peppercorns into a saucepan over medium heat. Bring up to a light simmer, and cook for about 15 minutes.
• Meanwhile, add the pepper, dry mustard, and the brown and yellow mustard seeds to a small non-reactive jar, with a lid (like a mason jar).
• Add the honey to the hot liquid, and stir to combine.
• Strain the hot liquid over the dry spices.
• Seal, and place into the fridge overnight, or up to two days.
• Place the seeds into the bowl of a food processor, fitted with a S-blade, or a good blender (Vitamix comes to mind).
• Blend on high, adding additional wine, and vinegar, until you achieve the desired consistency.
• Chef's Note: If you want more of a wine flavor use more wine; if you want tart, use more vinegar. I wound up adding a bit more than a cup (mostly wine), to get it to a smooth consistency.
• Chef's Note: If you want, you could blend half, and add to the unblended seeds to achieve more of a stone-ground mustard.
• PLATE/PRESENT
• Use anywhere you want to set the curtains on fire, and do not forget to have the paramedics on standby. Enjoy
• Keep the faith, and keep cooking.

HOMEMADE MUSTARDS

Steps:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.